A fast and healthy Thai noodles dish the whole family will love! This spicy Thai noodle dish is loaded with julienned veggies and tossed in a creamy nut free coconut sauce. Authentic flavors in an approachable home version!
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
How to Make Spicy Thai Noodles
Thai cuisine has my heart. The flavor loaded sauces, crisp vegetables, and variety of garnishes make it irresistible.
Unfortunately, peanut allergy sufferers (like me!) have to be very careful when eating Thai out. Peanuts are a common ingredient in SE Asian cuisine, and are used for sauces and also garnishes.
Luckily, it isn’t hard to make an authentic Thai tasting bowl of noodles at home!
This isn’t a classic Thai dish, but rather a melding of some of my favorite dishes. I added long strands of julienned veggies to add bulk and fiber to the dish.
If you don’t have a julienne peeler (I don’t!), no worries! Just thinly slice your veggies and then cut them into long strands.
A Creamy Coconut Thai Noodle Sauce (Nut Free!)
Thai cuisine is all about the sauces!
This Thai sauce is allergy friendly. Common allergens lurk in Thai dishes — soy, wheat, peanuts, cashews, and also ingredients like tamarind.
This version is kept nut free and allergy safe by using coconut aminos and Organic SunButter.
To make this dreamy, creamy sauce, you’ll need:
- Organic SunButter (a toasty nutty flavor, but totally nut-free!)
- Full Fat coconut milk
- Coconut Aminos (sub gluten free tamari if soy is okay in your diet!)
- Lime juice
- Date syrup
- Sriracha (to add spice! It’s totally optional.)
- Freshly grated ginger
The Perfect Spicy Thai Noodle Dish
If you love the flavors of Thai, but want a healthier version, this recipe is for you!
This vegan Thai noodle dish is lightened up by adding lots of veggie “noodles,” a healthy way to add fiber and volume!
If you’d like to add protein to this dish, add sliced chicken, beef, shrimp, or even tofu or tempeh to keep it vegan.
What are Thai noodles called?
The rice noodles used in this dish, and also the most famous Thai dish, Pad Thai, are sometimes called rice sticks or Pad Thai noodles.
The brown rice noodles used in this dish are the Lotus Pad Thai Brown Rice noodles.
Pad Thai noodles aren’t as thin as rice vermicelli, or as fat as Pad Se Ew noodles, which are wide egg noodles.
What are the flat Thai noodles made of?
Flat Thai noodles are made of rice. These are naturally gluten free, so make a healthy addition to a gluten free diet.
The only ingredient in flat Thai noodles is rice. I prefer to buy ones made of brown rice, but either variety will work in this dish.
Are Thai noodles good for you?
Thai noodle dishes can be full of unhealthy oils and can be full of allergens, such as soy sauce (wheat and soy) and peanuts.
I also find that Thai dishes don’t usually have enough veggies to make it a filling meal. This dish uses half rice noodles, and half veggie noodles, to make it a healthy Thai noodle dish.
Other Thai Dishes:
- Cold Thai Noodle Salad, by Sunkissed Kitchen
- Paleo Pad Thai, by Sunkissed Kitchen
- Thai Curry with Chicken, by Sunkissed Kitchen
- 8 ounces brown rice noodles *also called Pad Thai noodles
- 1 tablespoon sesame oil toasted
- 2 cups red cabbage shredded finely
- 2 carrots julienne cut
- 1 zucchini large (or 2 small), julienne cut
- sesame seeds to garnish
- sunflower seeds toasted, to garnish
- cilantro to garnish, optional
- green onions to garnish, optional
- avocado to garnish, optional
Creamy Thai Sauce
- 1/4 cup coconut aminos or sub 2 tablespoons tamari or soy sauce*
- 3 tablespoons SunButter organic
- 3 tablespoons coconut milk canned, full fat
- 2 tablespoons rice wine vinegar
- 1 tablespoon date syrup or honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha or to taste
- 1 teaspoon ginger freshly grated
- sea salt to taste, optional
- In a blender, add all ingredients for the creamy sauce. Add sriracha and salt to taste. If using soy sauce or tamari as a sub for the coconut aminos, use an addition 1-2 tablespoons of water to thin to sauce, as desired.
- Soak brown rice noodles in hot water for about 12 minutes, until softened. Sometimes I drain them and add more boiling water to get them soft enough.
- In a large skillet, add sesame oil. Over high heat, gently stir fry zucchini, carrots and shredded cabbage. Warm the veggies through but leave them crisp.
- Drain the rice noodles, and add them to the large skillet along with the veggies.
- Drizzle the rice noodles and veggies with the creamy sauce, and then toss to evenly coat.
- Serve warm or cold, garnished with herbs, sesame seeds, and sunflower seeds (a great nut-free alternative to using peanuts!).
- Add avocado and chicken, if desired, or enjoy a simple vegan noodle dish.