Thai Sauté with Strawberries (Gluten-free)

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  • 7 oz rice spaghetti
  • 3 tbsp sesame oil
  • 1 scallion
  • 8 strawberries
  • 6 mushrooms
  • 1 carrot
  • 1 zucchini (without pulp)
  • 1/2 red bell pepper
  • 1/2 cup soy sauce
  • 2 tbsp sugar
  • 1 piece of ginger
  • 1/3 can coconut milk
  • 2 tbsp peanuts


First cut the vegetables: slice the mushrooms; cut the carrot, zucchini, and bell pepper into thin strips; cut the scallion into thin rondelles, also some of the green portion, and finally slice the strawberries. Set aside.

For the sauce, boil the soy sauce with grated ginger and sugar. Boil until the sugar dissolves completely. Set aside.

Pour the sesame oil in a wok and sauté the scallion, bell pepper, and carrot. Add a dash of the prepared soy sauce. Then add the mushrooms, strawberries, and zucchini.

Soak the rice spaghetti in freshly boiled water for 2 minutes (the idea is to complete their cooking in the sauté). Strain and add to the wok with the vegetables and strawberries. Pour the rest of the soy sauce and coconut milk. Sauté a bit more and done. Serve on a plate with ground peanuts.