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Vegan Thai Basil Noodles with Crunchy Kale

Vegan Thai basil noodles with crunchy kale is an easy, fast, flavourful, veggie-loaded, and healthy dinner with simple ingredients.
Cuisine Gluten-Free, Nut-Free, Plant-Based, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, carrots, chili, garlic, ginger, green beans, herbs, kale, maple syrup, quick, rice noodles, sesame seeds, tamari, Thai basil
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2 -3



  • 2 cups chopped kale, packed
  • 1 ½ tablespoons avocado oil, divided
  • 2 teaspoons sesame seeds, plus extra
  • ½ teaspoon garlic powder
  • sea salt and ground black pepper, to taste


  • 6 ounces 170 grams brown rice noodles
  • ¼ cup gluten-free tamari soy sauce
  • 2 tablespoons filtered water
  • 1 teaspoon pure maple syrup or agave nectar
  • 1 red hot chili, finely minced (use more or less to taste--this had some heat)
  • 4 cloves of garlic, finely minced
  • 1 medium carrot, julienned
  • 1 bell pepper, cut into strips
  • 1 ½ cups chopped green beans
  • ¾ cup Thai basil leaves
  • chili-infused oil, optional


  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper. In a large bowl, massage the kale with ½ tablespoon of the avocado oil, sesame seeds, garlic powder, salt, and pepper. Once the kale is thoroughly coated and slightly softened, spread it out on the baking sheet in a single layer.
  • Bake the kale until crisp and dry, about 15 minutes. Set aside to crisp even further.
  • Cook the brown rice noodles according to package directions. Drain and rinse with cold water. Set aside.
  • In a liquid measuring cup, stir together the tamari, water, and maple syrup. Set aside.
  • Heat a large skillet or wok over medium-high heat. Add the remaining oil and swirl it around. Add the chili and garlic and stir until quite fragrant, about 30 seconds.
  • Add the carrot, bell pepper, and green beans and keep stirring until the edges of the vegetables have softened a bit, about 3 minutes. Season them with salt and pepper. Pour the tamari mixture into the skillet. Keep stirring and tossing the vegetables until they are crisp-tender, about 3 more minutes. Add the cooked brown rice noodles to the skillet and stir to heat through and combine.
  • Remove the skillet from the heat and stir in the Thai basil leaves. Divide the servings of vegan Thai basil noodles into serving bowls. Drizzle the top of the noodles with chili oil, if desired. Finish the noodles by crushing up the crispy kale on top and sprinkling with sesame seeds. Serve immediately.


  • My crispy tofu would be an excellent addition here! I just wanted to keep this simple with veggies and crisped up kale, but there’s a lot of ways to go deluxe with this recipe.
  • This dish does taste good with regular basil, but it really isn't the same.