Red Thai curry paste - Check the label behind the bottle to ensure it is vegan. Vegan Thai curry paste is now easily available in all leading grocery stores. Sriracha - I have used sriracha in this Pad Kee Mao recipe. It will give this spicy noodles recipe the required heat. You can also use any other hot sauce or Sambal Oelek instead. Spices - Thai red chillies, ginger, and garlic paste bring in the spice, aroma, and flavor. Meatless crumbles - This spicy Thai noodles recipe is very customizable. I have added meatless crumbles made out of mushrooms in this recipe. You can always add mushrooms, bell pepper, green peas, etc instead. Protein - Tofu is significant to Asian or Thai recipes. I have used ready-to-eat tofu here to save cooking time. If using uncooked tofu, get the extra firm one. Oil - Use neutral oil like canola, sesame, or peanut over olive oil if you want to give these spicy Pad Thai an authentic flavor.
It’s quick and easy and full of flavor! Serve Thai spaghetti hot or cold. Enjoy it for lunch, dinners, weekday meals, weeknights, in a lunchbox, or for brunch. These spicy vegan Thai noodles can be served for parties, potlucks, special occasions, date nights, festive days, holidays, or on any other occasion. If you prefer a saucy or soupy texture, add half a cup of coconut milk before adding the cooked noodles. You can also add some sweet chili sauce or double up the sauce mixture if you feel the noodles are a bit dry. But be mindful of the heat.
