Easiest Ever Vegan Thai Peanut Noodles

Skip the take-away version and make your own vegan Pad Thai at home with whole-grain noodles and a plethora of shredded vegetables.

Switching up the regular white rice noodles for brown rice in this recipe decreases the glycemic load, this means a more stable energy output after consumption. Loading up the dish with a selection of vegetables also provides a hit of fibre and array of colors full of differing phytochemicals and antioxidants.

Easiest Ever Vegan Thai Peanut Noodles


(use organic where possible)

  • 1 x 8-ounce box of brown rice noodles
  • 2 carrots, julienned or shredded


  • ⅓ cup hot water
  • ¼ cup tamari
  • 2 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil
  • 1 clove garlic
  • 1-inch piece of ginger
  • 1 tbsp raw honey, maple syrup or sweetener of choice
  • ¾ cup creamy peanut butter (or substitute almond butter or sunflower seed butter if desired)
  • ½ tsp/squirt of sriracha hot sauce (optional)


  • ¼ cup chopped cilantro
  • ½ cup shredded purple cabbage
  • ¼ cup chopped organic peanuts
  • Thai basil (optional)
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