These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout vegan dinner at home.
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!
Need some more noodle inspo? Check out these recipes:
- Vegan Dan Dan Noodles
- Spicy Garlic Soba Noodles
- Spicy Sriracha Noodles
- Warm Spicy Peanut Noodles
- Sesame Ginger Soba Noodles
- Mushroom Garlic Parmesan Noodles
Spicy Thai Noodles
- 8 oz rice noodles
- 1 tablespoon sesame oil plus more for topping
- ½ yellow onion sliced
- 1 inch fresh ginger diced
- 2-3 cloves garlic diced
- 1 teaspoon white pepper
- 1 tablespoon sriracha
- 1 tablespoon red curry paste*
- 1 tablespoon rice wine vinegar
- ¼ cup low sodium soy sauce or tamari for GF
- 1 cup broth**
- 3 green onions diced
- red pepper flakes optional
- Place rice noodles in a large bowl and cover with hot water (doesn't need to be boiling). Allow to soak for 20 minutes. Drain and rinse with cold water.***
- Heat the sesame oil in a pan over medium heat. Add the yellow onion and cook for 3 minutes, stirring frequently.
- Add the ginger, garlic and white pepper. Cook for an additional 30 seconds.
- Add the sriracha, red curry paste, rice wine vinegar, soy sauce and broth to the pan. Bring the mixture to a boil and add the noodles. Lower heat and cook until the noodles absorb all of the liquid, stirring constantly.
- Before serving, stir in the green onions & red pepper flakes (if using) and drizzle with sesame oil. Serve while hot.
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great recipe! your vegan chicken broth link is broken 🙁
Thanks for letting me know. I updated the link!
Loved this recipe!
Basic but good, NOW... why would any vegan want vegan CHICKEN BROTH when there are better tasting vegetable broths out ther , I do not get it.. THe same way I do not get why a " vegan " wabts anything called burger wether it be tofu bean or etc,,, tofu hot dogs... how gross is that. thie website is awsomoe but sometimes I wonder about the way " VEGANS" go abot things. Just so you all now I m vegetarian. I love this site. great food. grat recipies and well put together. Cheers
Glad you liked it! And the vegan chicken broth I use is made from veggies. It just has a chicken-ish flavor that is really great.
My noodles were soupy and didn't absorb the sauce.... what did I do wrong?
Hmmmmmm...it could be a few things. The noodles you used and/or how long you soaked them before adding them to the sauce. The rice noodles should still be a little firm when you add them to the sauce. That way they finish cooking while in the sauce. I'm sorry this didn't work for you the first time.
This was delicious! A great way to switch up using our go to curry paste! We added in extra veggies to ours (bell peppers and mushrooms).
It is definitely spicy!! I like spicy food, but I would probably use less sriracha next time to take the spice down a notch.
Embrace the spice 😂 Those extra veggies sound like the perfect addition!
We enjoyed it. My husband loves spicy food and usually adds crushed red pepper to evreything, but not this dish. It was a little too spicy for my daughter and my taste. I had ommitted the red pepper, cut back the siracha to 1 tsp. and will cut back on white peppre the next time I make it. I used about 10-11 oz. of noodles and there was still plenty of sauce.
So glad you all liked it - even if it was a little too spicy 🙂
Thank you -- it worked out great! It was delicious over rice!!! I added a little cornstarch dissolved in a bit of water so that the sauce thickened up. I also added 1/4 t. of cayenne to increase the heat because we like our red curry spicy. I used the full amount of broth in your recipe, and it was plenty of sauce to generously coat an entire box of tofu (diced) plus a big wok of mixed veggies (red onion, yellow bell pepper, carrot, celery, green beans, and broccoli). This came together SO fast for supper -- really great for a fast-but-healthy meal.
Yum - I will have to give this version a try!
Hm....would this sauce in this recipe be used instead for a vegetable/tofu red curry, to eat over rice? I don't have rice noodles in the pantry, but I've got a freezer full of veggies, and plenty of rice...and I've had a hankering for spicy Thai food. Thoughts?
I think that sounds great. If you want it to be less "saucey" then you may need to reduce the broth. But I think the extra sauce would be delicious - and the rice could soak it up 🙂