Gluten Free Thai Beef Noodles

Gluten Free Thai Beef Noodles |


Gluten free Thai beef noodles is an easy, throw together meal that is super tasty!  This dish even prompted second helpings.  If you are looking for a change to your usual stir fry type dinner, this may be it.



  • 1/3 cup rice vinegar
  • 3 tbsp Bragg’s Liquid Aminos (soy sauce substitute)
  • 1 tbsp gluten free organic hoisin sauce (optional – this is actually used more for Chinese food, but I threw some in for good measure)
  • 1 tsp green curry paste (or more to taste, I just didn’t want to make the dinner spicy for the kiddos)
  • 1 1/2 tsp Wholesome Sweeteners Organic Sugar
  • 2 tsp grated fresh organic ginger
  • 1/4 tsp salt
  • juice from half a lime
  • 3 garlic cloves, minced
  • 2 tsp Nutiva Organic Coconut Oil
  • 1 (1 pound) flank steak, trimmed and cut into 1/4 inch strips
  • 2 organic carrots, peeled and sliced on the diagonal
  • 1/2 organic red pepper, cut on the diagonal
  • 1/2 cup organic snap peas, cut on the diagonal
  • 1/2 cup organic broccoli, cut into small pieces
  • 3-4 cups of hot cooked rice noodles (you can either boil these for a few minutes, or even pour hot water over them in a bowl and let them sit until done)
  • garnish with sliced green onions and sesame seeds (optional)


Combine the first 9 ingredients, stirring until sugar dissolves.  Marinate meat in this mixture for up to 3 hours (whatever time you have available, even 20 minutes is good).

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan.
Add half of steak drained of sauce; sauté 4 minutes or until browned. Remove steak from pan.
Repeat procedure with remaining oil and steak.
Add remaining vinegar mixture, carrot, peas, bell pepper, and broccoli to pan; cook 3 minutes, stirring frequently (until veggies are cooked but still crisp). Return steak to pan.
Add noodles; cook 1 minute, stirring constantly. (If you would like to thicken the sauce to pour over the meal add 2 tsp corn starch and let thicken an additional minute).
Serve and garnish with green onions and sesame seeds.

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