These Vegan Saucy Thai Noodles will make you feel like you just had the best restaurant meal right in the comfort of your home! This one is easy, but incredible!
I’m going to get straight to the point. If you want to feel like you just stepped into your favorite restaurant without ever leaving your house, then these vegan saucy Thai noodles are just want you need.
Also, going to be completely upfront and say that this is a Thai inspired dish and not anything official. We really just love the flavors and created this high protein, saucy, super flavor dish with some of the notes of our favorite Thai dishes.
Ultimately, we know you’re going to love this one!
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Why You’ll Love This Recipe
- Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to start your day
- Easy– This is a pretty low effort meal!
- Versatile – You can easily switch up the sauces or the vegetables that are being used to create versatility in one recipe
Gather your ingredients!
- Tofu- you’ll want to use a super firm tofu or an extra firm tofu that has been pressed out
- Noodles – we are using a wide egg-free noodle
- Vegetables – we added yellow squash and red pepper slices
- Sauce – the sauce includes maple syrup, vegan fish sauce, soy sauce, and Thai red curry paste
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Tofu- you can use more vegetables or something like seitan, mushrooms, chickpeas, or even frozen vegan meat substitutues
- Noodles – you can use other noodles that you prefer as well
- Vegetables – feel free to swap or add to the vegetables listed. Just be mindful of cooking times. Ideas include broccoli, cauliflower, sugar snap peas, carrots, and edamame
- Sauce – you can use a store bought sauce if that’s easier for you
The soy in this dish is the top allergen. Swap the tofu for something like mushrooms or just all vegetables. The soy sauce can be subbed with a no soy soy sauce. Peanuts and sesame seeds can be swapped something like sunflower seeds. Use a gluten free pasta
Yes, this recipe is made as a meal prep recipe. Once everything has cooled, you can store it in air tighter containers in the fridge for up to 3-5 days.
Yes. You will want to ensure that you have enough space in your pot or cook in separate batches.
We do not recommend freezing this recipe.
Other Vegan Asian-Inspired Recipes to Consider:
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Vegan Saucy Thai Noodles
- ½ lb wide noodles (rice or wheat)
Maple Toasted Peanuts
For the tofu and vegetables
- ¾ cup low sodium soy sauce
- ⅓ cup maple syrup
- 2 tablespoon ketchup (sub with 2 tablespoon tomato paste)
- 2 tablespoon vegan fish sauce
- 3-4 tablespoon Thai red curry paste
- 1 block super firm tofu cubed
- 6-8 cloves garlic minced
- 1 inch fresh ginger grated
- 1 yellow squash sliced
- 1 red bell pepper sliced
- 1 cup fresh basil
- 1 lime zested and juiced
- Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain.
- For the peanuts: In a large skillet over medium heat, add sesame oil and maple syrup, stir together. Add the peanuts and stir. Cooked for 2 minutes. Add the sesame seeds and red pepper flakes. Cook another 1-2, stirring often. Careful not to burn. Put just the peanuts on a parchment lined baking pan and set aside.
- For the tofu and vegetables: In a small bowl, combine soy sauce, maple syrup, Thai red curry paste, ketchup and vegan fish sauce.
- In the same skillet from the peanuts- add the tofu cubes. Stir together and let cook for 3-4 minutes flipping to get each side golden brown. Add in ginger and garlic and stir together. Cook 1 more minutes.
- Add in half the sauce. Stir together well. Let cook for 2-3 minutes. Add in peppers and squash and stir. Cook for 3-4 minutes.
- Add in cooked noodles, remaining sauce, basil, lime juice and zest. Serve with the toasted peanuts, additional basil, and lime juice if needed.