sweet & spicy Thai vegetables over rice noodles

Coming out of the holidays, many of us are trying to dial up the veggies! The greens we eat now cancel out December’s bad food decisions, right?? Isn’t that how it works? These sweet & spicy Thai vegetables will kick your nutrition back in gear and you’ll enjoy every second of it.

The sweet & spicy Thai sauce lusciously coats caramelized mushrooms, broccoli and shredded carrots. Then, if that wasn’t enough, crispy ginger, black pepper chickpeas level up this dish. I know, crazy, right? All of this deliciousness is served on a bed of white or brown rice Thai noodles.
2021, we’re ready for ya!

how to make sweet & spicy Thai vegetables

This easy Thai dish can be made in a few steps:

1. Drain, rinse & dry the chickpeas and place them on a sheet tray. Put them in the oven for 30 minutes.
2. Add vegetables to a hot skillet and cook until they’re crispy & browned on the outside (7 mins.).
3. Make sweet & spicy Thai sauce.
4. Cook noodles according to package directions.
5. Pour the Thai sauce and water into the pan with vegetables. Bring sauce to a boil and cook until the sauce coats the veggies (5 mins.) Add lime juice & zest right before finishing.
6. To serve, divide the noodles among the bowls and top with veggies and chickpeas. Serve with chopped green onions.

what to serve with Thai vegetables

You have options with this dish based on your preferences. You can serve white or brown rice noodles, white or brown rice, or go carb-free and serve it on top of roasted spaghetti squash or zucchini noodles.

I used Lotus Foods Pad Thai brown rice noodles. Or you can use another favorite of mine, Jovial brown rice noodles.

If you want to use roasted spaghetti squash, which is delicious, cut the squash in half lengthwise and scoop out the seeds. Drizzle olive oil, salt, pepper, and garlic powder over the inside of the squash. Place on a sheet tray, inside side down, and bake for 30-40 minutes on 400. It should have a really nice brown on the inside and soft when it’s done. Use a fork to easily pull the squash noodles from the squash.

substitutions & notes

Vegetables: Use what you have on hand—anything goes for this recipe. Try peppers, onions or a mix of mushroom types.

Thai sauce: If you prefer to keep this sauce sugar-free, substitute with 2 tablespoons of Swerve brown, a zero-calorie sweetener. Also, add 2 tablespoons of water to the mix.

If you don’t have coconut aminos on hand, substitute with low-sodium soy sauce.

Protein: If you’re looking for more protein with this dish, add grilled chicken, salmon or shrimp!

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