Thai Peanut Bacon Bowl
Vegan, Gluten Free, Soy Free
Serves: 2, large portions
Prep time: 30 minutes
1 tbsp olive oil
1 clove garlic, minced
1 package of rice noodles (udon noodles or whole wheat linquini works too)
1 organic red bell pepper, julienned
1 large organic carrot, julienned
1 lime, cut into wedges
2 green onions, sliced
peanuts for garnish
cilantro for garnish
½ cup coconut bacon recipe (see below)
½ cup peanut butter
1/4 cup organic soy sauce (or gluten free tamari)
1 tsp sesame oil
2.5 tbsp white vinegar
1 tbsp brown sugar
½ cup water, plus more to thin if needed
1 cup coconut chips
2 tbsp maple syrup
1 tbsp tamari
½-1 tsp liquid smoke (depending on how smokey you like the flavor)
Prepare coconut bacon by tossing coconut chips with maple syrup, tamari, and liquid smoke. Spread on a baking sheet and bake at 350F 10 minutes. Check frequently to make sure it doesn’t burn
Heat oil in a large wok or skillet. Add garlic and sauté for 1 minute. Add bell pepper and carrot slices. Cook on medium until tender.
Meanwhile, prepare your peanut sauce. Add all ingredients to a small pot over medium-low heat and whisk. Whisk frequently to avoid clumping and thickening. If it becomes too thick, continue to thin with water.
Prepare the rice noodles according to package instructions. When ready, toss with vegetable mixture. Add peanut sauce and toss to combine.
Divide into two portions and top with cilantro, peanuts, and coconut bacon chip
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.