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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Coconut aminos

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Honey

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Chickpeas

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Crushed red pepper flakes

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Rice vinegar

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Ginger, ground, organic

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Olive oil

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sweet & spicy Thai vegetables over rice noodles

5 from 2 votes

Recipe by Karen Lachman Course: DinnerCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

481

kcal

This sweet & spicy Thai sauce lusciously coats caramelized mushrooms, broccoli, and shredded carrots. Then, if that wasn’t enough, crispy ginger, black pepper chickpeas over brown rice Pad Thai noodles level up this dish.

Ingredients

• 1 can chickpeas

• 2 tsp. ground ginger

• 1-2 tsp. black pepper (more or less to your taste)

• 3/4 tsp. Kosher or sea salt

• 3 tbsp. olive oil (or oil of choice)

• 1 carrot, shredded

• 12 oz. portabella mushrooms, quartered

• 2 small heads of broccoli, chopped

• 2 tbsp. tapioca, potato or arrowroot starch*

• 1/4 cup honey*

• 1/4 cup Coconut aminos or low sodium soy sauce

• 2 tbsp. rice vinegar

• 1/2 tsp. crushed red pepper flakes

• zest & juice of 1 lime

• 8 oz. brown or white rice noodles, cooked according to package

• 2-3 green onions, chopped (garnish)

Directions

• Preheat oven to 400 degrees. Cook pasta according to package directions. Put aside water and pasta.
• Drain and rinse chickpeas with water and thoroughly drain. Spread the chickpeas on a clean, absorbent towel, and use your hands to gently roll and dry the chickpeas.
  
• Spread chickpeas on a sheet tray and place them in the oven for 30 minutes. Remove the chickpeas and place them in a bowl. Add 1 tsp. of oil, ginger, pepper, and salt to chickpeas. Stir to coat the chickpeas. Put aside.
• In a glass jar, combine the honey, coconut aminos*, rice vinegar, red pepper flakes, and 1/2 cup water.
• Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the broccoli, mushrooms, and carrots until they’re brown all over, until it becomes crispy, about 10 minutes. Pour in the honey/soy sauce mix and 1/4 cup of water. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the veggies, about 5 minutes. Remove from the heat and stir in the lime zest and juice.
• To serve, divide the noodles among bowls and top with veggies, sauce, and chickpeas. Add some chopped green onions to garnish.

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