Vegan Rice Noodles with Spicy Peanut Butter Sauce

vegan rice noodles with spicy peanut butter sauce

I haven’t posted any savory recipe in a long time, so today may I present to you vegan and gluten free rice noodles with a spicy peanut butter sauce! Think a peanut butter/soy sauce with curry paste, topped off with some flavorful veggies. I really, really love this dish and I am a huge fan of meat and dairy products. So if I post a vegan and gluten free recipe, it means a lot. I really liked this vegan dish I found on the blog Half Baked Harvest. I think it is my new favorite with rice noodles!vegan rice noodles with spicy peanut butter sauceYes, you do require a few Asian ingedients, but at least I could find all of them in my closest grocery store. The dish is simple enough, you make the rice noodles and the sauce separately and then you combine them with the veggies and voilá, you’ll have a delicious meal on the table. Yes, there is a bit of chopping involved, but I really didn’t mind, it comes together rather beautifully.

vegan rice noodles with spicy peanut butter sauceAs stated, this is a vegan recipe, feel free to add some fried chicken for more proteins. It also happens to be gluten free.

Credit: Half Baked Harvest

Vegan Rice Noodles with Spicy Peanut Butter Sauce

Serves: 4 people
Cooking Time: 35min preparation


  • 2 carrots, shredded
  • 1 bell pepper, thinly sliced
  • 1 mango, cubed
  • 1 package or 250 grams of rice noodles
  • 5 cm of fresh ginger, grated
  • 3 cloves garlic, minced or grated
  • 120 grams of peanut butter
  • 125 grams/milliliters of soy sauce or tamari
  • 2 tablespoons of sesame oil
  • 2 tablespoons of maple syrup or honey
  • 1 tablespoon of chili paste (I used sambal oelek)
  • 1 tablespoon of red Thai curry paste
  • Juice from 1 lime
  • Fresh basil and cilantro for garnish
  • Optional: 225 grams of tofu or Halloumi cheese plus additional sesame oil



Peel and shred carrots, slice bell pepper and cube mango. Put into large bowl.


Boil water and cook rice noodles according to instructions, drain.


Meanwhile prepare the sauce by first grating ginger and garlic. Then place ginger, garlic, peanut butter, soy sauce, sesame oil, maple syrup, chili paste, curry paste, and 125 milliliters of water into a food processor and pulse until smooth.


Put the hot noodles in the bowl with the vegetables and fruit and pour sauce and lime jucie on top. Mix well and garnish with chopped up cilantro and basil.


If desired, fry cubed tofu or Halloumi in some sesame oil and add to the noodles.

vegan rice noodles with spicy peanut butter sauceSo what kind of Asian recipes with rice noodle do you like?

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