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    Home

    Spicy Thai Noodles

    May 6, 2020 By Rene 16 Comments

    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.

    Jump to Recipe
    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 | ThisSavoryVegan.com #thissavoryvegan #spicynoodles #vegannoodles

    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.

    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 | ThisSavoryVegan.com #thissavoryvegan #spicynoodles #vegannoodles

    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.

    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 | ThisSavoryVegan.com #thissavoryvegan #spicynoodles #vegannoodles

    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!

    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 | ThisSavoryVegan.com #thissavoryvegan #spicynoodles #vegannoodles

    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
    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 | ThisSavoryVegan.com #thissavoryvegan #spicynoodles #vegannoodles
    Print Pin
    4.82 from 11 votes

    Spicy Thai Noodles

    These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout dinner at home.
    Course Main Course
    Cuisine asian, thai
    Keyword noodles
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 4
    Calories 268kcal

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Notes

    *You can find the red curry paste I used here.
    **I used vegan chicken broth. You can find it at Whole Foods or online here.
    ***The noodles don't need to be completely tender - they will finish cooking in the sauce. 
    ****To make these less spicy: lessen or omit the sriracha, red pepper flakes and red curry paste.

    Nutrition

    Calories: 268kcal | Carbohydrates: 53g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 723mg | Potassium: 109mg | Fiber: 2g | Sugar: 2g | Iron: 1mg

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and  @thissavoryvegan!

    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 | ThisSavoryVegan.com #thissavoryvegan #spicynoodles #vegannoodles
    « Vegan BLT Pasta Salad
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    Reader Interactions

    Comments

    1. Jillian

      July 24, 2021 at 7:42 am

      great recipe! your vegan chicken broth link is broken 🙁

      Reply
      • Rene

        July 24, 2021 at 11:59 am

        Thanks for letting me know. I updated the link!

        Reply
    2. Deborah

      March 07, 2021 at 8:16 pm

      5 stars
      Loved this recipe!

      Reply
      • Rene

        March 11, 2021 at 9:18 am

        Thank you!

        Reply
    3. Jonatan Mas

      January 19, 2021 at 3:49 am

      3 stars
      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

      Reply
      • Rene

        January 19, 2021 at 8:40 am

        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.

        Reply
    4. Karolyn

      January 14, 2021 at 12:33 pm

      My noodles were soupy and didn't absorb the sauce.... what did I do wrong?

      Reply
      • Rene

        January 19, 2021 at 8:54 am

        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.

        Reply
    5. Morgan

      October 12, 2020 at 6:01 am

      5 stars
      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.

      Reply
      • Rene

        October 12, 2020 at 2:22 pm

        Embrace the spice 😂 Those extra veggies sound like the perfect addition!

        Reply
    6. Nancy

      May 12, 2020 at 6:32 pm

      5 stars
      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.

      Reply
      • Rene

        May 19, 2020 at 12:57 pm

        So glad you all liked it - even if it was a little too spicy 🙂

        Reply
    7. Maggie

      May 11, 2020 at 7:31 pm

      5 stars
      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.

      Reply
      • Rene

        May 19, 2020 at 1:00 pm

        Yum - I will have to give this version a try!

        Reply
    8. Maggie

      May 06, 2020 at 12:46 pm

      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?

      Reply
      • Rene

        May 07, 2020 at 8:50 am

        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 🙂

        Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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