Easy, Spicy Vegan Pad Thai. This is one of my favorite recipes on this blog! Made with an addicting spicy peanut sauce.

Updated 2024: I’m renaming this to Spicy Vegan Peanut Noodles because this definitely isn’t an authentic pad thai! It was inspired by some pre-made noodles I bought once that were labeled as pad thai, but it wouldn’t be accurate to keep the name here.

Okay, so here’s the deal with this recipe. I don’t actually like peanut butter or peanuts. I never have. But somehow I’m able to tolerate peanut butter / peanuts if they’re used in noodle dishes, once every thousand years or so. I’m always looking for inspiration for my recipes, and this one was inspired by a trip I recently took to a local Thai place with my friend Lisa. I didn’t order the pad thai (she did), but going to the restaurant got me thinking about how I could recreate the dish in my kitchen.

Here’s what happened – I made the recipe and thought it was pretty good, peanut butter notwithstanding. My boyfriend loved it, and I take into consideration his judgement when I decide whether or not a recipe makes the cut (because I’m ridiculously picky). When the day came to do the photos, I took them all and filmed a video, which took about two hours or so. By that time, the pad thai was cooled and had been sitting for a while. What the heck, I said. I tried it again and…. OH MY GOODNESS. It was transformed. I couldn’t stop eating it. It was amazing!!! I think when the pad thai had time to rest, all the flavors really hung out and got to know each other and got along. It was really incredible.

So here’s my two cents on the matter – if you like pad thai already, you can eat this right after you cook it and truly enjoy it. But if you’re a doubter like me, give this spicy vegan pad thai an hour or so to rest, and let it cool to room temperature. I think you might really like it!

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Spicy Vegan Peanut Noodles

These spicy vegan peanut noodles are way better than takeout – made with whole food ingredients, and a breeze to throw together!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

Pad Thai

• 1 Lb Long Pasta spaghetti, fettuccine, etc
• 3 Cup Shredded Carrots or Carrot Noodles
• 3 Cups Snap Peas washed and ends trimmed
• 1/2 Cup Scallions
• Cilantro to taste, optional
• Chopped Bird’s Eye Chili caution – see notes
• Red Pepper Flakes for topping optional

Pad Thai Sauce

• 1/2 Cup Soy Sauce
• 1/3 Cup Smooth Peanut Butter
• 2 Tbs Sriracha
• 1 Large Clove of Garlic
• Juice from 1 Lime
• 2 Tbs Neutral Oil like avocado oil
• Black Pepper to taste

Instructions

• First, cook the pasta according to package directions. I highly recommend a long, flat noodle for this – like fettuccine or linguine. Use brown rice noodles to make gluten-free.
• While pasta is cooking, make the sauce. Combine all ingredients into a blender, and blend on high until everything is completely smooth.
• When pasta is done, drain and set aside.
• In a large sauté pan or pot, add in the carrots, (washed and trimmed) snap peas, and a small drizzle of oil. Sauté on medium heat until carrots are wilted, about 3-5 minutes. When done, remove from heat. 
• Add in the cooked noodles to the sauté pan or pot, and then top with the pad thai sauce. Mix noodles and veggies until they’re evenly covered with sauce.
• Serve with scallions and cilantro.
• Enjoy!

Notes

Feel free to sub in any other veggies you like to accompany this recipe – broccoli and onions would be delish too! Also, in the video, I used a little chopped bird’s eye chili in the sauté. You can use this too, though I caution you it’s VERY spicy!!

P.S.

If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)