Vegan Spicy Thai Peanut Noodles


  • 1 pound dry pasta of your choice (gluten-free if you desire)
  • 4 cups vegetable stock (I use water & bouillon cubes)
  • 6 cloves garlic – sliced thin
  • 1 cup peas
  • 1 red bell pepper – sliced thin
  • 2 jalapenos – seeded & diced
  • 6 keffir lime leaves – sliced (or a tsp of grated lime zest)
  • 1 cup carrots – grated (and extra for garnish)
  • 1 cup purple cabbage – sliced or chopped (and extra for garnish)
  • 1 TBS tamarind paste (or 1/4 cup orange juice mixed with 2 tablespoons lime juice & a few shakes of vegan (or other) Worcestershire sauce)
  • 1 TBS sambal oelek (or sriracha or other chili paste or 1 TBS of crushed red pepper)
  • 1 TBS toasted (or regular) sesame oil
  • 1 TBS soy sauce
  • 1 TBS fish sauce (or – if vegan – a 2nd TBS soy sauce)
  • 1 TBS minced fresh ginger (I used jarred)
  • 3 TBS peanut butter

Garnish: fresh chopped cilantro and/or sliced purple cabbage and/or grated carrots and/or chopped peanuts and/or chopped cashews and/or fresh lime juice


  1. Put everything except the garnish in a pot big enough to hold the pasta flat.  Bring to a boil & cook uncovered for the time suggested on the pasta box.  Stir every few minutes to prevent sticking.
  2. If it is soupy when the pasta is done – simply drain quickly in a colander.  Beware, though!  The gravy-like sauce is thick & hot as molten lava.  Do not burn yourself!
  3. Drain, serve & garnish at will.

Recipe source:yummly

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