Vegan Oil-Free Thai Peanut Noodles
These vegan oil-free Thai peanut noodles are made with brown rice noodles, tossed in a nutty, creamy and slightly spicy peanut sauce, and ready in 10 minutes!
Ingredients
- 8 oz pad thai noodes (I use brown rice noodles)
Vegan Oil-Free Peanut Sauce
- 1/3 cup natural peanut butter
- 2 tbsp coconut aminos start with 2 tbsp and add more to taste if desired see notes
- 2 tbsp lime juice start with 2 tbsp and add more to taste if desired see notes
- 1 tbsp pure maple syrup
- 1 tsp fresh minced garlic
- 1/2 - 1 tsp chili garlic sauce start with 1/2 a tsp then add more to taste
- 1/4 + 1/8 tsp ground ginger or fresh ginger to taste
- 2 - 4 tbsp warm water, to thin
Veggies and Toppings
- desired amount of shredded carrots, purple cabbage, peanuts, green onions and cilantro
Instructions
- First, add about 8 cups of water to a large pot, bring to a boil and cook your noodles according to the instructions on the package. While your noodles are boiling, make your oil-free vegan peanut sauce.
- Add all of the peanut sauce ingredients to a medium bowl and whisk very well until smooth. Make sure to read recipe notes. Add water to thin to your preference.
- Add the cooked noodles to a large bowl and toss with the peanut sauce. Add your crunchy veggies, top with cilantro and peanuts and enjoy! Serve immediately and store the leftovers covered in the fridge.
Notes
- For the coconut aminos and lime juice- I usually add about 2 or 2 & 1/2 tbsp of each. Start with 2 tbsp and then add another 1/2 tbsp of each to taste, if desired.
- Start on the low end with the chili garlic sauce, then add more to taste.
- For the kid friendly version, omit the chili garlic sauce or use a very small amount.