Vegan Spicy Thai Noodles
I don’t know about you but I love love love Thai food. It has this sweet, sour and spicy taste that I always crave. I had tried some spicy Thai noodles in a Thai restaurant and I just had to re-create the recipe somehow. So this vegan spicy Thai noodles is my version of it and I was pleasantly surprised with how it turned out. Also check out a spin off version of this recipe that is lower in carbs and is nut-free, made with kelp noodles here.
Jump to RecipeThe Noodles
For this recipe, we’re going to use rice noodles and the Taste of Thai Linguine rice noodles is just perfect for this. To prepare the noodles, soak them in hot water for 20 minutes until they soften completely. While they are softening we can work on the rest of the ingredients.
Oven Roasted Tofu (Optional)
For this recipe I use extra firm tofu, but my favorite tofu is Trader Joe’s Super Firm tofu because it has the best texture and you can tell a lot of effort was put to extract as much water as possible. Unfortunately, I no longer have a Trader Joe’s store near me, so it’s not always easy to get my hands on that tofu. But I can assure you that this recipe also works great with extra firm tofu 🙂 Remove the tofu from its box and rinse it out. Use a paper towel (non dyed) to wrap the tofu inside and gently pressing it to soak up any excess water. Cut the tofu in small rectangle or strips and set it aside.
Next in a small bowl, add the coconut aminos (or soy sauce, or tamari sauce), salt, pepper and corn starch. Then gently fold in the tofu. Make sure each tofu strip is well coated with the seasoned sauce. Let the tofu soak in the sauce for about 5 minutes.
Then place the tofu on a baking tray covered with parchment paper and bake at 450F for 15 minutes. You can also roast the tofu in a grill for 5 to 7 minutes. Once done, set it aside.
The Sweet Peanut Sauce
The sweet peanut sauce is key to get the recipe to have that flair of Thai. In a bowl, add the creamy peanut butter, minced garlic, grated ginger, lime juice, agave syrup, coconut sugar and soy sauce. Mix everything well with a fork or a whisk to incorporate and set it aside.
The Complete dish
In a non-stick wok placed on medium heat, add the coconut oil and the dried red pepper (for that spicy kick). Stir for about a 2 minutes. Then add the mushrooms, bell peppers and shredded carrots, green onions and roasted tofu. At this point all we do is toss and turn for a minute or so. We don’t want the vegetables to fully cook. We still need them slightly crunchy.
Finally, reduce the heat to low. Drain the noodles using a fine mesh strainer. Make sure there’s no excess water on the noodles; then add the noodles to the wok as well as the peanut sauce we prepared earlier.
Give everything a good mix to incorporate. Continue to toss and turn for another 3 to 5 minutes just for the noodles to really absorb the flavors and that delicious peanut sauce. Turn off the heat and add a few roasted peanuts for the ultimate Thai pasta dish, but it’s optional. Serve the dish with some lime wedges and toasted sesame seeds. This Vegan Spicy Thai Noodles definitely hit the spot when I crave a Thai noodles dish. Enjoy and stay blessed!
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VEGAN SPICY THAI NOODLES
Ingredients
Roasted Tofu:
- 5 oz. Super Firm Tofu (cut in small strips)
- 1/4 Cup Coconut Aminos
- 1 Tbsp Corn Starch
- 1 Pinch Salt & Pepper (to taste)
Peanut Sauce
- 1 & 1/2 Tbsp Peanut Butter
- 3 Cloves Garlic
- 1 Tbsp Grated Ginger
- 3 Tbsp Lime Juice
- 2 Tbsp Agave Syrup
- 2 Tbsp Coconut Sugar
- 1/2 Cup Low Sodium Soy Sauce
Spicy Thai Noodles
- 1 Tbsp Coconut Oil
- 1 Tsp Dried Red Pepper
- 1/2 Cup Chopped Crimini Mushrooms
- 1/2 Cup Red Bell Peppers
- 1/2 Cup Shredded Carrots
- 1/2 Cup Green Onions
- 8 oz Soaked Rice Noodle (I used the brand ‘A Taste of Thai’)
- 1/4 Cup Roasted Unsalted Peanuts
Instructions
Rice Noodles
- Soak the rice noodles for 20 minutes in hot water.
Roasted Tofu
- In a small container, add the coconut aminos, corn starch, salt and pepper. Mix well with a fork or a whisking tool to incorporate.
- Cut the tofu in small rectangular strips and add to the mixture. Carefully cover the tofu with the mixture and let it soak for about 5 minutes.
- Then place the tofu on a baking tray covered with parchment paper and bake at 450F for 15 minutes. You can also roast the tofu in a grill for 5 to 7 minutes. Once done, set it aside.
Peanut Sauce
- In a separate container, add the peanut butter, minced garlic, grated ginger, lime juice, agave syrup, coconut sugar and low sodium soy sauce. Mix everything well to incorporate and set it aside.
Spicy Thai Noodles
- In a non-stick wok placed on medium heat, add the coconut oil and the dried red pepper. Sautee for about a 2 minutes, stirring occasionally.
- Then add the mushrooms, bell peppers and shredded carrots. Sautee for another 2 minutes or so, then add the green onions, roasted tofu, the soaked and drained noodles as well as the peanut sauce we prepared above. Give everything a good mix to incorporate all the ingredients and flavors.
- Continue to stir for another 5 minutes, adjusting the salt to your taste, then top everything with some roasted peanut. Give everything a final mix and it's ready to serve.
