Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.

My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry  recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!

You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!

Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.

The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add  precooked noodles, then add to the veggies and sauces. See recipe notes for that method.

More Stir-Fry Recipes

Miso Gochujang Tofu Stir Fry

Tofu Jalfrezi (Indian Smoky Tofu Bell Pepper Tomato stir fry)

Spiced Spinach Tofu Stir fry 1 Pot 15 Minutes

Sweet Sour Tofu Veggie Stir Fry

Continue reading: Vegan Thai Skillet Noodles (Drunken Noodles)

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Peanut Noodle Salad, a satisfying vegan noodle salad that is so quick and easy and looks so pretty with all those added veggies! Thin Asian noodles are infused with a creamy tangy, sweet and spicy peanut sesame soy sauce dressing.

This sesame noodle salad is the simply perfect salad for a hot day. You can work ahead of time and make the noodles and the dressing the day before.

Then toss the noodles and let them soak in all the flavor from the dressing overnight.The next day, just toss it with your veggies and sprinkle with peanuts right before serving. Yum!

To up the protein, add some fried tofu or chickpeas or edamame to the salad.  If you want to take this to a potluck picnic, double the recipe! This one is a crowd pleaser the whole family will love.

More noodle recipes:

• Indo Chinese Chilli Garlic Noodles
• Peanut Butter Noodle Casserole Vegan
• Vegan Garlic Noodles
• Gochujang Noodles Stir Fry
• Green curry noodles
• Hoisin noodle stir fry

Continue reading: Peanut Sesame Noodle Salad

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In the middle of pumpkin season, I am cooking ALL the pumpkin recipes right now, like my Pumpkin Bread or these Pumpkin Pancakes.  But why stop at dessert and breakfast? I found an amazing way to put pumpkin to good use come dinner time! Enter this delicious Thai Pumpkin Curry!

This easy vegan curry recipe is truly simple and totally doable for beginners! Trust me, nothing can go wrong here. This Thai red pumpkin curry comes together in less than 30 minutes, and is a total breeze to prepare.

You can serve it with rice, flatbread or as it is, as a stew.

Hearty, deliciously filling, and serves 2 for a fantastic plant-based meal – even 4 depending on what you serve as sides.

If you want to really save time on this, then buy your pumpkin already peeled and chopped. If you do this, then you cut down prep time to a mere 5 minutes, and can have dinner ready in under 30 minutes!

This pumpkin dinner is perfect for those first cold fall nights  and  will make you warm up from the inside! A total mood changer, especially if you finish your dinner with a homemade pumpkin coffee cake ! 

Usually, Thai curries are seasoned with fish sauce. In this vegan curry recipe, we use a mix of miso, soy sauce and powdered mushroom act as a substitute for fish sauce.

More curry recipes:

• Red lentil sweet potato Curry
• Chickpea coconut curry 
• Cauliflower pea Curry
• Potato Eggplant Curry
• Chickpea Sweet Potato Spinach Curry
• Massaman Curry Veggies

Continue reading: Thai Pumpkin Curry Vegan

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These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!?

I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick.

But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher.

Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this!

More quick meals from the blog

• 1 pot Peanut Butter Noodles and Veggies GF
• Lo Mein Noodles. GF option
• Sweet And Sour Chickpeas and Broccoli GF
• Kung Pao Lentils GF
• Lentils & Veggies in Thai Peanut Sauce GF Soy-free
• Sticky Sesame Ginger Tofu and Veggies. GF
• Curry Ramen with Miso Maple Lentils. GF

Continue reading: Thai Green Curry Stir-Fry Noodles

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Nothing better than ending a long workday with a good book and a bowl of something cozy and comforting like this red lentil sweet potato curry. It’s easy to put together, it’s got that thick and creamy texture that coats the spoon just perfectly and has just the perfect balance of sweetness, acidity, and spiciness.

We have sweet potato or potato and red lentils, both of which are hearty but won’t weigh you down, and they are swimming in a creamy fragrant coconut milk broth that’s rich with Thai red curry paste and spicy ginger. I think this might just be the ultimate vegan red curry! This red lentil sweet potato curry needs only 1 Pot, can be made ahead of time and is freezer-friendly. Weeknight dinner win and also naturally gluten-free!

Continue reading: Vegan Red Lentil Sweet Potato Curry

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I was craving a crunchy salad the other day that was filling with something like chickpea or lentil balls, but wanted it to be simpler. So I made this crumble. The crumble has a ton of flavor that goes well with the crunchy veggies. No need to shape and bake or pan fry. Just use the crumble as is! with crunchy lettuce, cucumber, carrots, peanuts and whatever else, and a garlicky soy dressing to finish it off. 

Cooked chickpeas, ginger, carrots and peanuts are pulsed to form a coarse mixture. Add red curry paste or other flavors if you like. Chop up the salad and make the dressing. Assemble and serve! You can also use the chickpea mixture in wraps and tacos. You can toast the mixture in a pan with some sesame oil or bake in the oven to crisp slightly and use as well. 

Continue reading: Thai Salad with Chickpea Carrot Peanut Crumble & Garlic Soy Dressing

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I have always loved the green beans with the hot phrik khing sauce from Thai restaurants. So I decided to make some myself. The traditional version uses a prik khing curry paste. Red curry paste is a close match and the flavors work out beautifully, and I also generally have red curry paste in my pantry. 

These red curry green beans are easy and come together really quickly. Toss in some garlic, curry paste, kaffir lime leaves or lime zest, heat and let them cook until tender to preference. The cook time for green beans depends on the type of beans. The thinner beans cook faster, so cook until they are slightly crunchy but done. Add more curry paste and water/broth for saucier beans to serve over plain rice if needed. Add some baked or crisped tofu for variation. Serve with Peanut Sauce Fried Rice or other vegetable fried rice. 

Continue reading: Red Curry Green Beans – Pad Prik Khing Green Beans

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 Its a fridge clean up meal day. Get your veggies, cooked grains, toss them all up in a flavorful peanut sauce, serve! The days we want a flavorful meal but there is small amounts of veggies and things to finish up, we make up variations of this one pot fried rice. Use whichever ingredients you have to make the peanut butter/ almond butter sauce. That looks like a long list, but believe you me, it makes a sauce that packs a punch. Brown the veggies over high heat, add protein of choice and peanut / almond sauce and bring to a boil, add rice or cooked grains, toss, serve with a dash of lemon. You can use leftover peanut sauce as well. Use a 1/4 cup sauce, thin it out with a few Tbsp non dairy milk and toss with veggies and rice over high heat and serve. 

We are all sleeping zombies on limited sleep with Chewie going through a really bad cough this week. Thankfully his heart and lungs results came out ok. So its all about cough management so he can rest. The meds make him nauseous, so he has 5 bowls of foods to choose from in both the living and bed room.  

Continue reading: Peanut Sauce Fried Rice

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This easy fried rice is a favorite to order from Thai places and also to make at home. It is  full of flavor from the sauces and basil. Use up your veggies and add some tempeh, tofu or chickpeas for the protein and done.

Garlic and chilies are cooked on high heat, then veggies, then basil and marinated tempeh. For the flavor profile of oyster sauce and fish sauce usually used in thai fried rice, I use soy sauce, pineapple juice, vegan oyster sauce and molasses. Add some wakame for a fish-y flavor. Once the tempeh is cooked, toss in the rice. garnish with more basil and serve. 

Continue reading: Vegan Thai Basil Fried Rice

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You know what goes well with that delicious peanut sauce, yes lentils! Red lentils cook up super quick. Meanwhile, stir fry some veggies, blend up the peanut sauce, throw everything in the same skillet and serve unsuspecting people! Serve over rice or grains of choice or wide noodles of choice. You want to pick up as much sauce as possible!

You know this was coming right? Lentils in everything! Lentils are much easier to digest and ready within minutes. You can also make this with cooked brown lentils, cooked chickpeas etc. Simmer in the sauce longer so the bigger beans pick up the flavors. Or add Tofu or steamed tempeh and simmer for a bit. 

Continue reading: Veggies and Lentils in Peanut Sauce

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