Gluten-Free, Vegan, Serves 4

• 8 oz gluten-free rice noodles
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 cup carrots, sliced
• 1 cup broccoli florets
• 1/2 cup Thai basil leaves
• 1/4 cup cilantro, chopped
• 1/4 cup roasted cashews, chopped

For the Sauce:

• 2 tbsp tamari or coconut amino
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp chili garlic sauce
• 1 tsp sesame oil

Directions:

Cook the rice noodles according to the package instructions until al dente. Drain and rinse with cold water. Heat the vegetable oil over high heat in a large wok or skillet. Add the garlic and onion and stir fry for 1-2 minutes until fragrant. Add the bell pepper, snow peas, carrots, and broccoli and stir fry for 3-4 minutes until crisp-tender. Add the cooked rice noodles, Thai basil, cilantro, and cashews to the wok and combine.

Whisk together the tamari, maple syrup, lime juice, chili garlic sauce, and sesame oil in a small bowl. Pour the sauce over the noodle, stir fry, and stir to coat evenly. Cook for another 1-2 minutes until the sauce is heated and the flavors are well combined. If desired, serve the Thai Summer Noodle Stir Fry hot, garnished with extra Thai basil leaves, cilantro, and chopped cashews.