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.
This worked out really well! It will definitely be a repeat recipe!
YAY!
Excellent dish! Next time I will include more squash and bell peppers.
Thank you so much! We’re happy to hear that you enjoyed it!
Really good recipe with easy-to-follow steps!
So glad it was easy for you
I made this recipe once and we absolutely loved it. Just made it a second time and it came out way hotter than before (my lips are still burning as I write this!). Either I used way more or a different brand ( unlikely) of curry paste this time. All this to say it’s a great recipe, but be careful with adding the curry if you’re a spice wimp.
Oh no! Glad you like it overall
Really enjoyed making this recipe this morning. It’s Carnaval in Portugal and raining outside, and this was my late breakfast. It’s been a couple of hours now but I still feel so satisfied and well nourished. Just yum.
Love that!
Really liked it! Another time I am missing some ingredients and this still delivered lol But I really enjoyed the sauciness. It gave takeout energy. I tag teamed cooking this with my husband and I enjoyed being able to try something new at home. Adding this to my rotation of Friday night recipes to avoid takeout!
I love that you did it together!
This was a hearty and tasty dish. I followed the recipe however i can see where it allows for variations of veggies and noodles. It was my 1st monthly challenge so I especially liked the fun of joining with the others in this community. I’m looking forward to what’s in store for March’s challenge.
We hope you join us in March too! Here’s the deets https://makeitdairyfree.com/plant-based-culinary-club-challenge-march-2025/