Vegan Peanut Sauce Noodles

Recently I have had a few of my vegan/vegetarian friends ask me for some modified recipes so they can enjoy some of my recipes too. This is a simple noodle salad packed full of flavor and you can make it ahead of time and enjoy on a hot day.

Vegan/Vegetarian Peanut Sauce Noodles

  • Servings: 4-6
  • Difficulty: easy
  • Print


Ingredients for peanut sauce:

  • 1 can coconut milk
  • 1/4 can Thai red curry paste
  • 1 tablespoon of  fresh lemon juice (more to taste)
  • 2 teaspoons sugar or palm sugar
  • 1/2 cup hot water
  • 1/2 cup chunky peanut butter
  • 1 teaspoon of peanut oil
  • 1 teaspoon salt

Ingredients for noodle salad:

  • 1 package of rice vermicelli noodles – see picture below for type (cooked and washed in cold water to cool). You can also use thick spaghetti if you are in a pinch or experiment with other noodles. You need a thicker noodle to hold up the peanut sauce so it doesn’t get too mushy.
  • 2 seedless cucumbers sliced into chunks (I like Persian)
  • 3 carrots julienned
  • 1/2 cup green onions (chopped)


  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk and bring to a boil.
  • Add peanut butter, sugar, salt and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • Add hot water to make the consistency looser and not to thick
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.
  • Toss the peanut sauce 1/2 cup at a time to make sure you don’t over dress the noodles
  • Add cucumber, carrots and onions
  • Chill and serve cold or room tempurature


Vegetarian / Vegan Thai Green Curry

I’ve been cooking Thai food for almost 30 years and one of my go to dishes is green curry. I don’t have time make the paste from scratch so I opt to make it with canned paste. If you sauté in heated peanut oil it helps bring out the flavor and wake up the spices.

Typically this is made with two types of Thai Eggplant, one that is shown in this recipe and the other that looks like peas. I had some fresh yellow squash I picked up from the farmers market that made the curry more colorful and tasted great!

I adapted this recipe from my chicken curry and omitted the chicken, fish sauce and chicken stock. Replacing them with vegetable stock and salt makes this dish vegan.

Vegetarian / Vegan Thai Green Curry

  • Servings: 6-8
  • Difficulty: medium
  • Print



  • 1 tablespoon of peanut oil
  • 1 can of green curry paste (I prefer Maesri brand)
  • 1 can of heavy coconut cream (not milk)
  • 1-2 Kaffir lime leaves
  •  Large handful of Thai Basil (remove from stems)
  • 3 cups of vegetable broth
  • 1-2 tablespoons of sugar or palm sugar
  • 1-2 teaspoons of salt (to taste)
  • 1 can of bamboo shoots (I prefer Chaokoh brand)
  • 10-15 Thai eggplant (if you can’t find this use green Zucchini cut into quarters)
  • 2 yellow squash (cut into quarters)
  • 1 handful of fresh green beans (cut into one inch pieces) (optional)


  • In a large pan or dutch oven heat the peanut oil and add the entire can of green curry paste (a little less if you don’t like it too spicy)
  • Sauté for 1-2 minutes
  • Add coconut cream and stir until combined with curry paste
  • Let boil on high for 5-8 minutes. The aroma should be strong and make you want to sneeze.
  • Add vegetable stock
  • Add Kaffir leaves and a handful of basil
  • Add sugar
  • Add salt
  • Add bamboo shoots, eggplant and squash
  • Bring to a boil then reduce heat to simmer for about 15 minutes
  • Add green beans and let cook for 15 more minutes
  • Serve over rice or rice noodles

Green curry paste and coconut milk
Green curry paste and coconut milk

Kaffir Lime Leaves and Thai Basil
Kaffir Lime Leaves and Thai Basil

Thai Eggplant, bamboo shoots and yellow squash
Thai Eggplant, bamboo shoots and yellow squash

cut Thai eggplant into quarters
Cut Thai eggplant into quarters

Green Curry!
Green Curry!

Thai Chicken with Basil (Gai Pad Khapow)

This is my favorite Thai dish of all time. I love eating it with rice, cool cucumbers and some fish sauce and chilies for extra heat. I relearned this recipe when visiting Thailand last month. I like to use dark ground turkey for extra flavor. Try to coarsely ground your chicken or turkey yourself instead of store-bought if possible.


Thai Chicken with Basil (Gai Pad Khapow)

  • Servings: 2
  • Difficulty: medium
  • Print


  • 1 tbsp. oil
  • 1 cup ground chicken (dark ground turkey is ok too)
  • 1 tsp. Thai chilies (less if you don’t like spicy)
  • 1 tbsp. minced garlic
  • 2 tbsp. chicken stock
  • 1 tsp. oyster sauce
  • 1 tsp. sugar
  • 1 tsp. fish sauce
  • 1 tsp. light soy sauce
  • 1 tsp. dark soy sauce
  • 1 handful Thai basil
  • 1 tsp. ground white pepper


  • In a heated wok add oil
  • Add chicken
  • Add garlic and chilies
  • Add chicken broth
  • Add oyster sauce
  • Add sugar
  • Add fish sauce
  • Add light soy sauce
  • Add dark soy sauce
  • Add pepper
  • Add basil
  • Serve with rice, sliced cucumber and fried egg (optional)


Pad Thai with Shrimp


Pad Thai

  • Servings: 2
  • Difficulty: medium
  • Print


  • 1 tbsp oil
  • 1 egg
  • 1 handful of fresh rice noodles
  • 1 tbsp dried shrimp
  • 5 large shrimp
  • 2 tbsp chopped shallots
  • 1 handful scallions
  • 2 tbsp tamarind juice mixed with 1 tbsp palm sugar
  • 1 tbsp firm tofu cubed (deep fried)
  • 1 handful bean sprouts
  • 1 tablespoon water
  • 1 tsp fish sauce


  • In a heated wok add oil
  • Add shrimp and cook until pink, remove from wok
  • Add egg and scramble with noodles
  • Add onions and scallions
  • Add water
  • Add tamarind sauce
  • Add fish sauce
  • Add cooked shrimp and dried shrimp
  • Reduce heat add bean sprouts and cook for 30 seconds
  • Add fried tofu
  • Garnish with crushed peanuts and lime wedge



Thai Green Curry Paste

I’ve been searching for a good green curry paste that I can make from scratch and I’ve found it! Thank you David Thompson for making one of the best Thai food cookbooks I’ve read. I made this weekend and made a few changes, see my comments below.

Green Curry Paste

  • Servings: 4-6
  • Difficulty: medium
  • Print



  • 3 Tbsp Thai Green Chilies (I used only 1-2 chilies)
  • Large pinch salt
  • 1 Tbsp chopped galangal
  • 2 Tbsp chopped lemongrass
  • 1 Tbsp finely chopped kaffir lime zest (I used lime)
  • 1 Tbsp scraped and chopped coriander root (i used cilantro stems)
  • 1 Tsp chopped red turmeric
  • 3 Tbsp chopped red shallot
  • 2 Tbsp chopped garlic
  • 1 Tsp shrimp paste
  • 10 peppercorns
  • 1/2 Tsp coriander seeds, roasted and ground
  • 1/4 Tsp cumin seeds, roasted and ground


In a large mortar and pestle pound each ingredients together one by one until all ingredients come together until it becomes a nice paste.

Use to make Thai green curry (see my blog for recipe)

Green Papaya Salad

One of the many reasons I love living in California, is because we are able to get most of the ingredients needed to make authentic Thai food. Just 10 minutes from my house is a great Thai Market with all the fresh ingredients you need. This weekend I found a nice unripe papaya so I was inspired to make one of my favorite dishes, papaya salad.

Papaya Salad

  • Servings: 8-10
  • Difficulty: easy
  • Print



  • 1 unripe papaya (shredded)
  • 1 handful of roasted peanuts
  • 1 handful of cherry tomatoes (quartered)
  • 1 handful of Chinese long beans (cut)
  • 1-2 Tbsp of dried shrimp
  • 2 cloves garlic
  • 1-2 fresh thai chilies (more if you want spicier)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp tamarind juice
  • 1 – 2 tsp fish sauce
  • 1 Tbsp palm sugar (grated)


  • In a large mortar and pestle pound the garlic, peanuts and shrimp together to make a loose paste.
  • Add chilies (per your taste) and pound together.
  • Add tomatoes and pound together.
  • Use a large metal spoon to mix the ingredients in the bottom of the mortar around to make sure you are mixing all ingredients.
  • Add the Chinese long beans and pound together.
  • Add the papaya and continue pounding until all ingredients are combined together. Continue to use the spoon to mix ingredients.
  • Add fresh lime juice, fish sauce, palm sugar and tamarind to taste.
  • The finished product should be a combination of sweet, spicy, and sour.
  • Serve on a plate with fresh cabbage and sticky rice.


Chicken Fried Rice

I love fried rice, It’s one of my favorite meals to make! I love making it with different proteins (chicken, pork, beef, crab, and shrimp). You can’t really mess this dish up, it is so easy. Of course use the freshest organic vegetables for a better taste.

Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Print



  • 2 Tbsp vegetable or peanut oil
  • 3 cloves garlic (minced)
  • 2 cups Jasmine rice (cooked and cooled)
  • 2 chicken breasts (cut into bite sized pieces)
  • 1/2 cup peas
  • 1/2 cup thin sliced carrots
  • 1/2 cup cut fresh green beans
  • Handful cilantro
  • 1 Tbsp sweet soy sauce
  • 1 Tbsp thin soy sauce
  • 1 Tbsp golden mountain soy sauce
  • 1/2 tsp white pepper
  • 1 egg (beaten)
  • Sliced cucumbers to garnish


  • In a wok or large skillet heat on high
  • Add garlic
  • Add chicken and cook until no longer pink
  • Add beans and carrots and cook for 2 minutes
  • Add rice and separate and stir well
  • Add all soy sauces and mix together until the rice is brown
  • Add peas
  • In the center of the pan make space for the egg and scramble until thicker and then mix rice in
  • Add pepper
  • Add cilantro
  • Taste and add additional soy sauce if needed
  • Serve hot with garnish of cucumbers