Quick Vegan Thai Peanut Noodles

Forget takeaway Pad Thai because you can make these nutritious creamy, peanut vegan Thai Noodles super quick at home using buckwheat or brown rice noodles and an array of colourful vegetables.

Swapping out generic white rice noodles for a more nutrient dense wholegrain noodle reduces the glycaemic load, and bulking up the dish with a rainbow of veggies increases the fibre, phytochemicals and antioxidants. Crispy tofu can also be added for more protein. 


(use organic where possible)

  • 1 packet of brown rice or buckwheat noodles
  • 2 carrots, julienned or shredded
  • 200g of firm tofu cut into cubes ( optional )


  • 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)
  • chilli (optional)


  • ¼ cup chopped coriander
  • sliced rounds of lime
  • ¼ cup chopped organic peanuts
  • Thai basil (optional)


  1. Prepare the noodles according to the package instructions. Drain and serve hot or rinse with cold water based on your preference.
  2. Fry tofu in a pan until crispy. 
  3. To prepare the sauce, add all of the sauce ingredients to a high-speed blender and puree until smooth.
  4. Julienne slice or shred the carrots and any other vegetables you are using ( red capsicum, pak choy, purple cabbage ).
  5. Combine the noodles, vegetables, tofu, and sauce in a large mixing bowl. Top with cilantro, crushed peanuts, and chopped Thai basil to the top.

With thanks to the team at Food Matters for this delicious recipe.

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