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Vegan Thai Noodles served in an Asian style bowl with chopsticks
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5 from 10 votes

Vegan Thai Noodles (Soy-Free)

Course: main course
Cuisine: Thai
Keyword: corn-free, gluten-free, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 6 servings
Calories: 260kcal


  • spiralizer or box grater
  • large skillet


  • 8 ounces pad Thai rice noodles, such as Explore Cuisine brand
  • 1-inch square of kombu seaweed, optional
  • 1 or 2 dried shiitake mushrooms, or other dried mushroom variety, optional
  • 1 medium zucchini
  • 2 medium carrots
  • 1 medium daikon radish
  • 1 medium red bell pepper
  • 1 medium red onion
  • 2 Tablespoons olive oil, divided

For the Sauce

  • 1 Tablespoon raw honey or agave syrup
  • 2 Tablespoons coconut aminos
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons red curry paste, such as Thai Kitchen brand (this is a mild curry paste; others such as Maesri are much hotter so adjust accordingly)
  • 1/4 cup low-sodium vegetable broth

To Garnish

  • 2 Tablespoons ground peanuts
  • 1/8 to 1/4 cup chopped scallions
  • 1/8 to 1/4 cup basil chiffonade (see below), or chopped cilantro
  • 1 lime cut into 6 wedges


  • Soak the noodles in water so they soften; this will take between 20 to 30 minutes.
  • In the meantime, put the kombu, dried mushroom(s), and 1/4 cup of water into a small pan. Bring almost to a boil then turn off the stove. Leave the kombu and mushrooms soaking in the hot water.
  • Spiralize the vegetables.
    If you don't have a spiralizer, grate the zucchini, carrots, and daikon radish using a box grater. Slice the pepper into thin strips. Thinly slice the onion.
  • Strain the kombu and mushroom(s) from the broth using a fine mesh strainer. Put this broth and the rest of the sauce ingredients into a small bowl and whisk or stir.
    If you don't make the kombu/mushroom broth, simply add an additional 1/4 cup of low-sodium vegetable broth to the sauce.
  • Heat up 1 Tablespoon of oil in a large skillet over medium-high heat with a bit of the veggies. When they begin to sizzle, add the rest of the vegetables and stir-fry for just a few minutes; don't overcook. Remove the veggies from the skillet and set aside.
  • Drain the water from the noodles.
    Add another Tablespoon of oil to the skillet and cook the noodles over medium-high heat for about a minute while tossing.
    Pour the sauce over the noodles then continue to stir/toss until the noodles soften and become al dente. In other words, cook until the noodles are neither hard nor soft – until they give some resistance to your teeth but aren't chewy.
  • Return the vegetables to the pan and toss everything together. Stir and cook until everything is heated through. Again don't overcook. You don't want the noodles or the vegetables to become mushy.
  • Garnish each bowl with ground peanuts, scallions, herbs, and a wedge of lime.


Calories: 260kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 254mg | Potassium: 383mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5332IU | Vitamin C: 47mg | Calcium: 52mg | Iron: 1mg