Spicy Thai Peanut Vegetable Curry Noodles
- ½ Cup coconut milk
- ½ Cup peanut butter
- 1 Tablespoon Thai red curry paste
- 2 Tablespoons hoisin sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon sriracha, plus more to taste
- 1 Tablespoon soy sauce
- ¼ Teaspoon freshly grated ginger
- 2 Tablespoons sesame oil
- 12 Ounces extra firm tofu, cut into 1/2-inch dice, such as Nasoya
- 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
- 1 Pound sugar snap peas, trimmed and coarsely chopped
- 1 Pound tofu fettuccine, drained and rinsed, such as Pasta Zero
In the bowl of a food processor, combine the coconut milk, peanut butter, red curry paste, hoisin sauce, brown sugar, sriracha, soy sauce, and ginger. Pulse to combine until smooth. Season with more soy sauce and sriracha. Set aside.
Heat the oil in a large pan or wok over medium-high heat. Add the tofu and sweet potatoes to the pan and sauté, stirring frequently, until the sweet potatoes are tender, 8 to 10 minutes. Stir the sugar snap peas into the pan and sauté until bright green, 1 to 2 minutes. Add in the noodles and sauté until heated through.
Stir the sauce into the pan and cook for a few minutes to heat through, stirring frequently. Serve with more hot sauce at the table.
Calories Per Serving990
Folate equivalent (total)136µg34%
Thai inspired Vegan Peanut Curry
If you already know us a little bit you probably know how much we love Asian food, and especially Thai food. We enjoy making our curries from scratch and adding loads of fresh veggies to them. This Thai inspired vegan peanut curry is creamy, rich, packed full of flavour and absolutely delicious.
Curries are always a great option when we have people over for lunch or dinner. You can cook the meal using one big pot and it can be prepared in advance. Depending on our guests' preferences, we make the Thai curries milder or spicier and use the fresh veggies that we already have at home.
Peanut sauce is a favourite at home. This recipe together with our Tofu Satay recipe is always a hit. Every time we cook our Thai peanut curry we wonder why don't we make it more often! I guess we have too many curries to choose from and they are all yummy.
This Thai Peanut Curry is made in one pot for easy clean up. Start by adding oil to a large skillet or pot over medium-high heat. Add onions, carrots, potatoes, and sauté for 4- 5 minutes. Add chicken, ground ginger, minced garlic and red curry paste. Mix well to combine and sauté for a couple more minutes, then stir in coconut milk.
Simmer dish over medium-low heat for 10 minutes or until carrots and potatoes become soft. Stir in peanut butter, brown sugar, soy sauce, and lime juice and cook for 5 more minutes. Serve with rice ( Jasmine, white, brown) or noodles and top with chopped peanuts. Enjoy!
- 1/2 500-g pkg spaghetti pasta
- 1/3 cup peanut butter , preferably natural
- 3 tbsp Thai red curry paste
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp vegetable oil
- 1 red onion , thinly sliced
- 2 skinless, boneless chicken breasts , cut into thin strips
- 1 head broccoli , cut into bite-sized pieces
- Cook pasta, following package directions, 8 to 10 min. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey (don’t worry if it’s lumpy – it will melt when cooked).
- Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 min. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 min.
- Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.
Recipe: Spicy Peanut Noodles
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'Spicy Peanut Noodles (Justin Bailie)'
1/4 cup textured vegetable protein (dehydrated)
1/4 cup coconut cream powder
1/2 stock cube (beef, chicken, or vegetable)
1/4 teaspoon garlic powder
1/4 cup dried vegetables like carrots or peppers
5 ounces rice vermicelli noodles
1 handful roasted peanuts
2 tablespoons crunchy, unsweetened peanut butter
1/2 to 1 teaspoon Thai green curry paste
1 teaspoon rice (or cider) vinegar
1/2 teaspoon soy sauce
At home Mix the sauce ingredients and put in an airtight container. In another bag, add the dry ingredients, but keep noodles separate.
In camp Boil about two cups of water. In another, smaller pot, add dry ingredients (except peanuts) and then mix in enough boiling water to submerge the veggies. Cover and let sit five minutes, until the vegetables are tender. Add the sauce ingredients and stir well. Meanwhile cook noodles in the first pot (about five minutes on medium). Drain, add sauce, and cook over medium flame until sauce reaches a boil. Add water, as needed, for the sauce to coat the noodles. Top with peanuts.
Prep Time: 10 minutes
Cook Time: 10 minutes
Price $1.68 per serving
Weight 4.8 oz. per serving
Calories 558 per serving
Fat 18.7 g
Carbs 75 g
Protein 18 g
Spicy Thai Noodles
Are you ready to sweat? Because these Spicy Thai Noodles are super spicy AND super addicting. It’s that kinda spice that keeps you coming back for more and more. So, so good!
And don’t worry if you can’t handle a lot of spice – I give some options on how to tone these noodles down in the recipe instructions.
The source of spice for these noodles is the sriracha and the red curry paste. You could also go a little crazy (like me) and add red pepper flakes too. I don’t know why, but I love a little extra burn.
I made these with rice noodles – I think they absorb the sauce really nicely without getting soggy. You could swap them out for your favorite noodles if needed, but you may need to adjust the amount of broth used so your noodles don’t overcook.
This recipe comes together really quick – I mean the most time consuming part is waiting for your rice noodles to soak. After that, it only takes 10 minutes for everything to be done.
I also kept this recipe super simple. If you are craving straight up noodles, make these as is. But you have lots of options to bulk these noodles up. Add some spinach before serving, or serve with roasted broccoli. Some steamed bok choy would be amazing. Lots and lots of options!
Thai – Rice Vermicelli in peanut sauce
Asian cuisine is known for its colours, fragrances & flavours. Every single bite is packed with tons of soothing spices that mingles with the body & soul. This post is a vegetarian take at the Thai Rice Vermicelli.
As an acknowledged expert of Thai cuisine, David Thompson, explains in an interview: “Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.”
The last sentence says it all for me. Thai cuisine first seemed very simple to make but as i started out with understanding the flavours, i was amazed to see how most of their recipes use spices/ingredients (very unusual from indian palate) to create such beautiful harmony of flavours. It’s all about balancing the flavours and creating lasting sensorial experiences. I once made a Thai fusion with my ordinary noodles and since then there has been no turning back. One has to make a Thai dish once to understand what i really mean here.
This recipe is an absolute winner when it comes to easy-peasy recipes. Not only heavenly delicious and addictive, depending on what you plan to put in it, it can turn out to be a very healthy ,less oil dish.
Thai – Rice Vermicelli in Peanut Sauce
Thai rice vermicelli in peanut sauce
For those who do not know what Rice Vermicelli is Read Here.
It might be a little difficult to find Rice Vermicelli in usual stores. You can replace the same with the ordinary vermicelli available though the taste would be less authentic.
Cooking Time : 15-20 minutes
preparation time : 10 minutes
- 1 packet (250 gms) Rice Vermicelli.
- 1 cup shredded spring onions – white and green portions both
- 1/3 cup shredded cabbage (optional)
- 1/3 cup bok choy
- 1/3 cup mushrooms
- 100 gms Tofu – cut into 1cm thick slabs . You can substitute this with cottage cheese as well.
- 10-15 peanuts – chopped
- 1/2 teaspoon toasted sesame seeds
- 1 1/2 tsp of sesame oil. Can substitute with Olive Oil
- Chili flakes
- Salt to taste
For a healthier recipe, you can also add Sprouts, Carrots & Broccoli to it.
For Peanut Sauce
- 3/4 cup creamy peanut butter
- 1/4 cup water
- 2 tablespoons fresh lime juice
- 4 1/2 teaspoons soy sauce
- 1 tablespoon granulated sugar. Can also use honey.
- 2 1/4 teaspoons chili-garlic paste
- 1 medium garlic – finely chopped
- In a large container, boil some water with 1 tsp salt. Once the water boils, add the rice vermicelli and cook for 5 minutes. The vermicelli is done when it turns transparent. Remove from flame. Using a strainer, sieve out the vermicelli and run under cold water. Make sure the vermicelli is not over cooked or it will break while mixing the sauce.
- In a bowl, mix all the ingredients for peanut sauce and keep aside.
- In a wok pan (broad base pan/kadhai), take sesame oil and roast the peanuts. Remove the peanuts once golden brown. Now add the spring onions, mushrooms, bok choy and cabbage. Add salt. Cook on high flame for 2-3 minutes. Veggies are ready when cabbage starts to look transparent. Remove from flame and keep aside. Cooking on high flame will give an intense flavor and texture to your veggies.
- Take a bowl. Add the rice vermicelli. Now toss in the peanut sauce and mix carefully. Now add the vegetables and mix well.
- Arrange in a plate. Sprinkle some sesame seeds and peanuts. Serve Warm or cold.
Tip : – After boiling noodles,vermicelli etc, one must immediately strain out the hot water and run it under cold water. Cold water stops further cooking of the food. If the noodles/vermicelli is to be kept for a later consumption, add some oil or keep it dipped in cold water so that the strands of noodles/vermicelli keep separated.
If u liked the above recipe, find more Thai recipes in Divine Spice recipe box here:
Crunchy Thai Cold Peanut Salad Additions
I&rsquom not going to go into the veggie additions as honestly there are millions of ways you could go with this. Instead let&rsquos talk about ways to make this heartier.
- Cooked Shrimp &ndash if eating it cold, add cold shrimp. If eating it warmed, add sauteed shrimp (I&rsquod go with sriracha spiced shrimp)
- Cooked Chicken &ndash I would add ginger/honey/peanut/asian spiced cubed chicken. That&rsquos a great addition of protein
- Steak &ndash Grill up a ribeye or sirlon that&rsquos been marinated in vegetable oil, soy sauce, oyster sauce and dark brown sugar. When done slice thinly and top the salad with this
- Cooked Quinoa &ndash this adds a bit more texture and body to the dish
What kind of chili sauce should I use?
The best option to use in this Thai noodles recipe is Sriracha Chili Sauce – it’s that thick sriracha sauce packed with heat that comes in a plastic red bottle. You can squeeze it straight out of the bottle. The most popular sauce is the Huy Fong variety.
Keep in mind that sriracha sauce is different from tabasco or any other hot sauce. It is much thicker with a strong hint of garlic and sugar.
Can you substituted Sriracha Chili sauce with sweet chili sauce? Unfortunately, sriracha and sweet chili sauce are two different things. Where sriracha packs an element of heat, sweet chili sauce is dominated with a sweet garlic taste.
- Adding chickpeas or edamame to this recipe is a wonderful addition that adds to the texture and heartiness of the dish.
- How do you spiralize a vegetable? A spiralizer is a type of kitchen tool that quickly turns vegetables into long pasta-like ribbons. These veggie "noodles" can be used raw in salads or cooked and used as an alternative to pasta.
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the garlic and crushed red pepper and cook and stir for 30 seconds. Add the mushrooms and green pepper and cook for 3 minutes or until the peppers are lightly browned and tender, stirring occasionally.
Increase the heat to high. Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil. Cook and stir until the peanut butter has melted. Reduce the heat to medium. Cover and cook for 2 minutes or until the broccoli is tender.
Add the carrot noodles to the skillet. Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).
Uncover and toss to coat the carrot noodles with the peanut butter mixture. Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly. Serve sprinkled with the green onion and peanuts.