Don’t let this noodle bowl fool you. Although it’s full of crunchy and colorful vegetables, it’s really about the herbs, with refreshing basil and mint in every bite.
1 lb Pad Thai-style brown rice noodles (TRY: Annie Chun’s Pad Thai Brown Rice Noodles)
1/4 cup fresh lime juice
2 tbsp safflower or grape seed oil
1 tbsp fish sauce
1 tbsp raw honey
1/2 tsp red pepper flakes
1/4 cup chiffonade fresh basil leaves, ideally Thai basil, divided (TIP: To chiffonade your herbs, pile several leaves on top of one another, roll tightly lengthwise into a cylinder and then cut thinly widthwise, creating fine ribbons.)
1/4 cup chiffonade fresh mint leaves, divided
4 scallions, thinly sliced, divided
1 carrot, cut into matchsticks or shredded
1/2 cucumber, peeled and cut into matchsticks
1/2 red bell pepper, cut into matchsticks
1 cup bean sprouts
1 cup shredded cooked chicken breast
1/4 cup unsalted dry roasted peanuts
Cook noodles according to package directions.
Meanwhile, prepare dressing: In a small bowl, combine lime juice, oil, fish sauce, honey and pepper flakes. Set aside.
Drain noodles, rinse with cold water, drain again and transfer to a large bowl. Toss noodles with three-quarters of dressing, half of basil, half of mint and half of scallions.
Arrange noodles in individual bowls and top with carrot, cucumber, bell pepper, bean sprouts, chicken, remaining half of basil, mint, and scallions, and peanuts. Drizzle with remaining one quarter of dressing.
Remember those packages of preservative-laden dehydrated noodles that you probably ditched when you started eating clean? The beauty of those packages was their simplicity – just add boiling water and eat. We’ve recreated the convenience with this layered noodle bowl with mushrooms, carrots, edamame and bok choy. Simply prepare the broth before leaving the house, store in a heat-proof container and pour over top when you're ready.
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.