This recipe for spicy Thai noodles has been one of my most pinned and viewed recipes. I still make this regularly, but my cilantro hating husband requested I change that part of the sauce.
I usually have basil around from my herb pot, and when it’s not being made into pesto, it goes great with this recipe.
Try Thai basil if you can find it. If you can’t, that’s fine, but it’s definitely more authentic.
Another note; dark soy sauce can be subbed for a tablespoon or two of the regular sauce sauce if you want a darker color.
I love spring rolls. I love eggplant. And I love tofu. The combination of all three is pretty much the perfect meal for me.
This recipe is definitely a fusion of many different cuisines so don’t take it as anything authentic. It was basically born out of my attempt to use up a bunch of different bottles in my fridge. I used the same marinade I use in my baked tofu on the eggplant, and I still LOVE the flavor. Black vinegar is just something else!
You can definitely change any of the fillings in this recipe. I would highly recommend adding rice noodles as well, because we can all use more carbs. Carrots would be really tasty too, but only the good carrots, not those ones that taste weird. Does anyone else ever get weird tasting carrots?
Now I’m rambling. Here’s the recipe!
Thai curry is a pretty common go to in our household – just a few ingredients and you have a rich, filling meal. This recipe features my favorite vegetables, eggplant and mushrooms, but I often use anything in the refrigerator that needs to get eaten.
I started adding peanut butter recently, as we both love peanut noodles, and we really like it. It’s just as good without the peanut butter, so feel free to leave it out. Try to use a natural version if you can; the flavor and texture is better. I also use coconut oil, because I’m addicted to the stuff, but any neutral oil will work. I used Black Beauty eggplant, because that’s what is growing in our garden, but if you use Asian eggplant, there’s no need to salt. Chickpeas are my current protein of choice, but tofu, seitan, or tempeh are all equally good here.
I love spicy foods almost as much as I love sushi. I pinned this recipe about two weeks ago on Pinterest and I have already made it twice this week. The first time it was too spicy, but I really think I nailed it the second time around. I made a few changes, including adding ginger and more vegetables, but feel free to make your own substitutions.
Or, see my updated recipe here!!
I’m a huge proponent of cheap and fast lunches. Especially right now, when we’ve been away and our pantry is the only stocked area of the kitchen. (I currently only have fruit, juice, and a giant jar of pickles in my refrigerator.) Fortunately, I do have plenty of pasta and peanut butter.
This only took me about 10 minutes to make, but apparently the noodles soak up the sauce, making any leftovers very dry. I will just save the sauce and noodles separately next time I make it.
I had quite a bit of chili sauce leftover from making Thai summer rolls yesterday, so I wanted a recipe that would use most of it. I found the recipe for the sauce here.
- 2/3 cup water
- 2/3 cup sugar
- 1/2 cup rice wine vinegar
- 3 tbsp sambal oelek
- 2 tsp minced garlic
- 4 tsp cornstarch
- Combine all ingredients in a small sauce pan. Heat to a boil then lower to simmer until thickened.
There’s a period of time every week where I get a craving for Thai food. However, most Thai restaurants cook with oyster sauce and fish sauce, which makes trying to order vegan complicated. I realize it’s hard on the wait staff and sometimes they don’t know if the sauces are premixed or added during cooking, so it’s easier to cook it myself. It’s also much cheaper!
I’ve found an Asian grocery store in Springfield that orders all the fresh noodles for the Thai restaurants in the area. However, if I don’t go on Friday, they’re usually already gone. I like to use these for Pad Thai and Drunken Noodles (Pad Kee Mao) as well. If you can’t find them, extra large rice noodles will work just as well.
Story time guys!
When I was young and innocent (read: 18 years old) I ran off to Washington in pursuit of love and an education. I lived outside of Seattle for over a year and had a lot of new and exciting experiences. Riding a city bus for the first time (which became a daily routine), getting my first real job (Thanks Nintendo!), and catching a shark (it was a small shark.)
Some of my best memories from Washington came from tasting new dishes-I ate oysters straight off the beach, had a first date at a pho place when I didn’t even know what the pho-ck it was, tried my first yellow curry, ate soto ayam that I helped prepare with an old Indonesian man and hated it. One of my favorite memories is sitting on a hillside near the Pacific Science Center and eating pad thai during my first music festival. I’d heard of pad thai, of course, and there was a tent serving it there-It was amazing. I ate my own plate and someone’s leftovers. The combination of sweet and sour and cilantro and bean sprouts is something I crave.