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A spicy thai noodles dish garnished with avocado, sesame seeds and limes.
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4.34 from 3 votes

Thai Noodles

A flavorful brown rice noodle dish made with lots of julienned veggies (fiber!), and a spicy (or not- your choice!) and creamy nut-free sauce. Easy to make, and customizable! Leave these bowls vegan, or toss in some shredded chicken.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 393kcal


  • 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.



Calories: 393kcal | Carbohydrates: 63g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Sodium: 414mg | Potassium: 358mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5690IU | Vitamin C: 38.1mg | Calcium: 53mg | Iron: 1.6mg