2 tablespoons (30g or 1 oz.) low sodium tamari (or soy sauce or aminos)
1 tablespoon (26g or 0.9 oz.) garlic chili sauce
1 tablespoon (20g or 0.7 oz.) maple syrup (or agave nectar or coconut palm sugar)
1 tablespoon water
1 tablespoon lime juice
¼ teaspoon cayenne pepper powder (optional)
4 large basil leaves, chiffonaded
4 large mint leaves, chiffonaded
¼ cup packed cilantro leaves, chopped
Chopped roasted peanuts
Thai green chili, thinly sliced
Place rice noodles and snap peas or snow peas in a heat-safe bowl and cover them with boiling water. Let them sit until the noodles are softened and al dente and peas are blanched, about 15 minutes.
While noodles soften, prepare the other vegetables: shred cabbage and spiralize carrot and zucchini. If you do not have a spiralizer use a vegetable peeler to create thin ribbons of the carrot and zucchini. Then stack the ribbons and slice them into thin noodles.
Add all of the sauce ingredients to a bowl and whisk to combine.
When rice noodles have softened and the peas are blanched, drain and rinse them under cold water in a colander. Drain and add them to a large bowl.
Add the prepared veggies to the bowl with the rice noodles. Optionally reserve some for plating. Then pour the sauce over the noodles and veggies and toss with tongs until everything is evenly coated with the sauce.
Serve in bowls and garnish with chopped roasted peanuts, lime slices, mint leaves, basil leaves, cilantro leaves and slices of Thai green chile pepper. Optionally serve with avocado on the side.
Leftovers will keep for 2-3 days, covered and refrigerated. Serve cold or at room temp.
Calorie Info: 291 calories per serving
Recipe by Fare Isle at https://fareisle.com/vegan-thai-noodle-bowls/