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
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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)

Directions:

  • 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

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Nathalie’s Peanut Sauce Noodle Salad

This is a recipe I’ve created and have been making for many years. It’s not a traditional Thai recipe but I do sometimes serve it at parties because I can make it ahead of time by cutting all the vegetables and making the noodles and placing in the refrigerator when ready. This also makes a great bento box lunch!

Nathalie's Peanut Sauce Noodle Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1 handful of fresh bean sprouts
  • 3 carrots (julienned)
  • 1 medium diakon (julienned)
  • 3 Persian (or english) cucumbers (julienned)
  • 2 stalks of finely chopped green onions (optional)
  • 1 handful of finely chopped cilantro
  • 1 package of Chinese vermicelli noodles (prepared per package instructions)
  • 1 package of organic chicken tenders (boiled and cut) or you can substitute with a rotisserie chicken cut up
  • 1/4 cup Peanut Sauce – (recipe here) https://nathalieskitchen.com/2015/11/07/nathalies-thai-peanut-sauce/

Directions:

  • Assemble all ingredients in a bowl and serve with peanut sauce
  • If the noodles get to sticky you can rinse with cold water and squeeze the water out before assembling

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Nathalie’s Thai Peanut Sauce

There are many versions of this recipe that people make. I like this recipe because its easy and it makes a lot. It’s also a very “loose” recipe so if you want it more peanutty you can add more peanut butter or if you want it more spicy you can add more curry paste.  I don’t measure when I cook, so I’ve tried to give you ratio’s  but you can always add more or less depending on your taste.

Nathalie's Thai Peanut Sauce Recipe

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

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

Directions:

  • In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk, broth and bring to a boil.
  • Add peanut butter, sugar, fish sauce and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
  • If you want your peanut sauce more dense, add more peanut butter.
  • If you want a looser sauce, add a bit more chicken broth
  • Taste and make sure there is enough salt and sour taste.
  • Add more sugar if its too spicy.