Since the cold and rain continued for so long this year and the work load has been very heavy this versitile dish has become one of the favorites in our house.
I often get asked for recipes that are quick, easy and work great as a “leftover” for large batch cooking and additional meals. You can use whatever veggies you have in the house really. And for the noodle options we like to use zoodles (zucchini noodles) or other veggies as noodles, kelp noodles or bean thread noodles. This dish is also great cold and the next day it often tastes even better.

One Pot Spicy Thai Noodles

1 pound approximately of noodle of your choice; zoodles, kelp noodles, bean thread noodles

2 tablespoons coconut oil, divided

2 large eggs, lightly beaten (optional)

1/2 tsp crushed red pepper flakes

1 zucchini or eggplant or hard veggie of your choice, cut in half vertically, then sliced in half circles

8 ounces mushroom, chopped

3 cloves garlic, minced

2 tablespoons coconut sugar

1/3 cup low sodium gluten free tamari or coconut aminos

1-2 Thai chilies or jalepenos, sliced thinly or finely chopped

2 inches fresh ginger, grated

1 large handful fresh cilantro, chopped

4 green onions, chopped

1/4 cup sprouted almonds, chopped

handful each of pea shoots, daikon radish sprouts and mung bean sprouts

If using bean thread or other noodles prepare according to package instructions and set aside. If using zoodles or other veggie noodle, spiralize or cut however you wish. If using carrots or beets or other hard veg steam these first to soften then set aside.

In a medium bowl combine coconut sugar, tamari or aminos, chilies or jalapeno and ginger; whisk well to combine; set aside. (sometimes I like to add a 1/4 cup almond butter to this as well)

If using eggs: Put large stock pot to heat over medium heat, add 1/2 the coconut oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with “noodles”.
Return large stock pot to stove, heat remaining coconut oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Turn heat down to low, add “noodles” and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat “noodles” and vegetables with sauce. Turn heat off, let sit for 5-10 minutes to let flavors combine then add almonds, green onions, pea shoots, daikon rashish and mung bean sprouts and cilantro; stir to combine.

Serve immediately. Enjoy! I would love to hear how this turns out for you so please do share in the comments.

Live Vibrantly!

ps. Curious to know more about how to get the most nutrients from your food and make the best choices? Then I invite you to check out my book: “Live Vibrantly! 10 Steps to Maintain Youthfulness, Increase Energy and Restore Your Health”. Go here for more information and how to get your free bonuses