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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
5 from 2 votes

Spicy Thai Noodles

Print Recipe
These Spicy Thai Noodles are quick, simple and totally mouthwatering. Bulk them up with extra veggies for a better than takeout dinner at home.
Prep Time:20 mins
Cook Time:10 mins
Total Time:30 mins

Ingredients

  • 8 oz rice noodles
  • 1 tbsp sesame oil plus more for topping
  • 1/2 yellow onion sliced
  • 1 inch fresh ginger diced
  • 2-3 cloves garlic diced
  • 1 tsp white pepper
  • 1 tbsp sriracha
  • 1 tbsp red curry paste*
  • 1 tbsp rice wine vinegar
  • 1/4 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.
Course: Main Course
Cuisine: asian, thai
Keyword: noodles
Servings: 4