Thai Coconut Tahini Rice Noodle Bowls (vegan)

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This easy vegan Thai Coconut Tahini Rice Noodle Bowls recipe is fresh, warming, decadent and loaded with delicious flavours. Think creamy rich sauce clinging to rice noodles, soft sliced zucchini and a hint of fresh ginger. It’s such a mouthwatering, simple and easy to make one pot dish that works for all seasons and all weather. 

It’s a one pot wonder made with easy to get ingredients; zucchini, carrots, shallots, edamame beans, fresh ginger, fresh herbs, tahini and creamy coconut sauce. 

I like noodles. I like noodles like a whole lot. And this vegan Thai coconut tahini noodle bowl is one of my absolute favourites. Not just because it’s absolutely mouthwateringly tasty (which it is), but also because it’s actually healthy and nutritious even though it tastes sinfully good. And that’s a combination I really appreciate in any dish. Tastes sinfully amazing – check. Is healthy – check. Easy to make – check. It just doesn’t get much easier than this vegan noodle bowl for a quick weeknight dinner. 

What’s great about this easy Thai Coconut Tahini Rice Noodle bowls recipe:

  • Just about everything
  • Easy and quick to make
  • One pot dish – yay to less cleaning up
  • Can be made in advance
  • Great for all seasons 
  • Comforting, fresh and creamy
  • Healthy and loaded with nutrients
  • Gluten-free
  • Soy free
  • Vegan
  • A fan favourite 

Meal prep friendly Thai Coconut Tahini Rice Noodle Bowls

This amazing easy vegan and gluten-free Thai Coconut Tahini Rice noodle recipe is not just delicious and easy to make, it’s also meal prep friendly. You can easily make it in advance and freeze it for later. Just add a little extra liquid when you are ready to reheat the dish and it will be brought back to life in no time. 

If you are making the noodle bowl a day in advance, you will also need to add a little extra liquid when you are reheating it. 

Can I substitute the coconut milk in this recipe?

The answer is yes. You can absolutely substitute the coconut milk with your favourite non-dairy milk. I like to use coconut milk because it adds so much depth and creaminess to the sauce, but you can easily swab it out for almond milk or your personal favourite. This vegan rice noodle bowl is very versatile and the seasonings is what really makes the recipe stand out. 

A few other great non-dairy milk options are:

  • Almond milk – still adds healthy fats and lots of nutrients to the dish
  • Soy milk
  • Rice milk – great for a skinny low-calorie version 
  • Oat milk

How is this amazing easy Thai Coconut Tahini Rice Noodle Bowl made? It’s very easy. Just:

Instructions

  • Heat olive oil in a large pan or wok and add the sliced carrots, shallots ground ginger and curry paste. Stir together and allow to cook for one minute before adding the sliced zucchini, corn and baby bok choi. Stir together to combine and let everything cook for 1 minute.
  • Next, add the vegetable broth and coconut milk and bring to a boil. Once the sauce is bubbling, add two tablespoons tahin and season with salt and pepper. 
  • Turn the heat down slightly and add the rice noodles to the pan. Let the rice noodles cook in the sauce until they are done. When the noodles are done add the chopped cilantro or basil last minute. Stir everything together and serve.Enjoy. 

Thai Coconut Tahini Rice Noodle Bowls (vegan)

This easy Thai Coconut Tahini Rice Noodle Bowl recipe is fresh, warming, decadent and loaded with delicious flavours. Think creamy rich sauce clinging to rice noodles, soft sliced zucchini and a hint of fresh ginger. It’s such a mouthwatering, simple and easy to make one pot dish that works for all seasons and all weather. 
It’s a one pot wonder made with easy to get ingredients; zucchini, carrots, shallots, edamame beans, fresh ginger, fresh herbs, tahini and creamy coconut sauce. 
Course Dinner
Cuisine Asian
Keyword dinner, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Author Simone – Munchyesta.com

Ingredients

  • 1 Zucchini Cut into long slices
  • 2 Carrots Cut into long slices
  • 2 Shallots Cut into slices
  • ½ cup Edamame Beans
  • ½ cup Baby Bok Choi Or cabbage, Cut into Slices
  • ½ cup Corn
  • 2 tbsp Olive Oil
  • 2 tbsp Red Curry Paste
  • 1 tbsp Fresh Grated Ginger
  • ½ cup Vegetable Broth
  • 1 14oz can Coconut Milk or Cashew milk
  • 2 tbsp Tahini
  • Salt and Pepper to taste
  • 1 bunch Fresh Cilantro or Fresh Basil Chopped
  • 4 oz Rice Noodles

Instructions

  • Heat olive oil in a large pan or wok and add the sliced carrots, shallots ground ginger and curry paste. Stir together and allow to cook for one minute before adding the sliced zucchini, corn and baby bok choi. Stir together to combine and let everything cook for 1 minute.
  • Next, add the vegetable broth and coconut milk and bring to a boil. Once the sauce is bubbling, add two tablespoons tahin and season with salt and pepper. 
  • Turn the heat down slightly and add the rice noodles to the pan. Let the rice noodles cook in the sauce until they are done. When the noodles are done add the chopped cilantro or basil last minute. Stir everything together and serve.
    Enjoy. 

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