30 Minute Vegetarian Spicy Thai Noodles Recipe - Kicking It With Kelly (2024)

This is a sponsored post. All opinions about Thrive^® Culinary Algae Oil, Earth Fare and my delicious and easy to make 30 Minute Vegetarian Spicy Thai Noodles are 100% mine. This post contains affiliate links and/or images. I am from the south. We cook with a lot of butter and fry a lot of food in cooking oil. Then we pour gravy over it! Not the healthiest diet.

As I have gotten older, I have realized the importance of healthy changes in my lifestyle, including being more active and mindful of what I eat.I’ve found that making these changes to my diet is easier than getting myself to the gym!

Also, getting the family involved makes mindful eating a breeze! As my husband and I lead by example, our kids are following in our footsteps! I love having Caitlin in the kitchen as my sous chef! She is a tremendous help and is becoming quite the cook!

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We have really fallen in love with Thrive^® Algae Oil! I use it in any recipe that calls for cooking with oil or butter. I use it on my eggs in the morning, in my salad dressings and of course, my 30 Minute Vegetarian Spicy Thai Noodles recipe! Since it has a light, neutral taste, allowing the natural flavors of your food shine through, you can use it for searing, roasting, marinating, sautéing, and baking desserts.

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Add garlic, peppers and onions. Cook an additional 2 minutes, or until veggies have softened. Set aside with pasta and eggs.

In skillet, add cooked noodles, eggs. Pour sauce over noodles, eggs, mushrooms and veggies and toss. Cook over medium low for 2 minutes, or until mixture is heated.

Yum

30 Minute Vegetarian Spicy Thai Noodles

Ingredients

1 pound linguine
2 TBS Thrive® Algae Oil
1/2 cup vegan egg substitute
1/2 tsp crushed red pepper flakes
6 oz mushrooms cleaned and sliced
1 red bell pepper sliced
1 orange bell pepper sliced
1 yellow bell pepper sliced
1 small onion, sliced
2-3 green onions, chopped
1/2 cup cashews, halved
2 tablespoons fresh garlic, finely chopped
salt and pepper to taste
For Spicy Thai Sauce:
3/4 cup vegetable broth
1/2 cup soy sauce
3 tbsp hoisin sauce
3 tbsp brown sugar
1 tbsp Sriracha sauce
1 tsp red chili paste
1 tsp ginger minced

Instructions

Cook linguine according to package directions, adding 1 tablespoon of Thrive® Algae Oil.
In a medium bowl combine vegetable broth, brown sugar, soy sauce, sriracha, ginger and chili paste; whisk well to combine; set aside.
In a large skillet, heat 1 tablespoon Thrive® Algae Oil over over medium heat. Add egg substitute and red pepper flakes. Scramble egg mixture and set aside with pasta.
In same skillet, add Thrive® oil and add mushrooms. Cook 4-5 minutes, or until browned. Add garlic, peppers and onions. Cook an additional 2 minutes, or until veggies have softened. Set aside with pasta and eggs.
In skillet, add cooked noodles, eggs. Pour sauce over noddles, eggs, mushrooms and veggies and toss. Cook over medium low for 2 minutes, or until mixture is heated.
Add to large serving bowl, top with cashews and green onion.
Serve immediately.

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What healthy swaps do you make in your favorite recipes? I would love to hear in the comments below!

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