Thai Noodles Vegan Style


Neapolitan Carol Fitzgerald includes the following recipe in her book, You Don’t Have to Be Vegan to Enjoy These Meals. The book is available at Food & Thought and The Shipping Station in Naples, or through the website


Thai Noodles, Creamy and Peanutty

4 (12-ounce) packages brown rice spaghetti

1 ½ cups peanut butter, creamy style

¼ cup rice vinegar

¼ cup chili sauce

1 ½ cups agave sweetener

1 cup soy sauce

1 tsp. sesame oil

2 bunches green onions, sliced thin

2 cloves garlic, minced

1 Tbsp. ginger

2–3 cups shredded carrots

1 cup parsley, finely minced

½ to ¾ cup peanuts, chopped


Cook spaghetti in salted boiling water. Drain but not completely, so as not to stick together.

Combine peanut butter, rice vinegar, chili sauce soy sauce, agave, and sesame oil in a bowl. Using a wire whisk, mix until smooth. Set aside.

Sauté onions and garlic in a bit of water, Add sauce and heat through. Now, drain the rest of the noodles. Pour sauce over noodles and toss, being sure to incorporate well. Add carrots, parsley, and peanuts. Toss again.

You can make this early in the day for serving that evening. It’s great because it can be served warm or is just as good at room temperature. Serves 10-12.



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