These vegan saucy Thai noodles will feel like you just stepped out of your favorite Thai restaurant and for a good reason – it’s based off a favorite Thai noodle dish that we would order at a restaurant.
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Since we have been creating recipes for over a decade, we love picking up on little flavors that are in dishes when eating out and then recreating them at home. We continue to add and swap until we feel like it’s perfection and this one truly is just that!
While this is Thai inspired, we do not considering this an official recipe, but we know the flavors are built upon the same concepts and what is create is this high protein, saucy, super flavorful dish with some of the notes of our favorite Thai dishes.
Ultimately, we know you’re going to love this one!
Jump to:
Why You’ll Love These Thai Noodles
- 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
Thai Noodle Ingredients
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.
How to make Thai Noodles (Vegan)
Step 1: Bring a large pot of salted water to a boil. Once boiling, add noodles and cook according to package directions. Drain when finished.
Step 2: For the peanuts: In a large skillet over medium heat, add sesame oil and maple syrup, stir together. Add the peanuts and stir. Cook for 2 minutes. Add the sesame seeds and red pepper flakes. Cook another 1-2, stirring often. Careful not to burn.
Remove from heat and place just the peanuts (reserve excess liquid in the skillet) on a parchment lined baking sheet in an even layer and set aside.
Step 3: For the tofu and vegetables: In a small bowl, combine soy sauce, maple syrup, Thai red curry paste, ketchup and vegan fish sauce. Set aside.
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 minute.
Step 4: Add in half the sauce. Stir together well. Let cook for 2-3 minutes.
Step 5: Add in peppers and squash and stir. Cook for 3-4 minutes.
Step 6: Add in cooked noodles, remaining sauce, basil, lime juice and zest. Serve with the toasted peanuts, additional basil, and lime juice if needed.
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
Vegan Thai Noodle Recipe FAQs
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 Thai Noodles
Ingredients
- ½ lb wide noodles (rice or wheat)
Maple Toasted Peanuts
- 2 tablespoon toasted sesame oil
- 1-2 tablespoon maple syrup
- ½ cup roasted unsalted peanuts
- 2 tablespoon sesame seeds
- ½ teaspoon red pepper flakes more or less to taste
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
Instructions
- 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.
My first recipe from this site, and it was fantastic! Added chicken for my family’s portion, and everyone loved the flavor. Thank you for making my new journey into vegan eating way more flavorful!
So glad you enjoyed it!
Let’s face it. When it comes to dishes with veg and noodles, the real essential is the sauce. And this one is a queen! So yummy and really perfect for a weekend supper. (The peanuts are genius, too.)
I’m so happy you loved it!
This recipe was AMAZING!!!! I may go less on the Thai Red Paste or maybe do no Red Pepper Flakes because it was VERY spicy but flavorful and amazing!
So glad you enjoyed it! Thanks for the feedback on the spice
I enjoyed this dish, I however have discovered that I don’t prefer maple sryup in my main dishes. The next time I make it, I think I will try to subsitute the maple syrup with brown sugar.
Thanks for sharing your feedback.
This turned out great and was one of the first things I’ve made that actually tastes like take out. I made a ton of tweaks (no vegan fish sauce, tofu on the side since my husband doesn’t like it, and skinny rice noodles instead of wide), but the recipe was flexible.
So glad you found it flexible and enjoyed it
Excellent! Loved the addition of spicy candied peanuts!
They are a favorite here too!
This was incredibly flavourful and we absolutely loved it. For how easy it was we couldn’t believe how good it was!
Love that!
So good with lots of flavor and texture. Love!
Glad you enjoyed
Just made this and it was delicious. my oldest son asked if I could make more peanut sesame topping next time. It was a perfect combination of flavors and textures and 4 out of 5 kids ate it (was a bit spicy for my daughter but in true Filipino style she ate it with rice…lol) Can’t wait to try another recipe.
love that she still found a way to enjoy it and it was a hit with the rest of the family!
OMG!!!!
I made this for my husband and we both enjoyed it immensely!!! He wants to eat much less meat; i do not!!! BUT i can definitely eat AND enjoy your recipes. Thank you SO very much for making it easy for me to satisfy his vegan requests!!! 😊😊😊
So happy that you are joining him and enjoying the recipes! We love to hear that
OMG! This is so spicy. I thought I must have misread the recipe, but it was 3-4 tablespoons of red curry paste. I would cut that at LEAST in half next time. I’m not even sure we will be able to eat it. The rest of the flavor was wonderful though!
Red curry pastes can vary by brand, but overall this shouldn’t be super spicy. Not sure what happened with yours.