Spicy Thai Noodles


  • 100g/3.5oz rice noodles
  • 1 tsp sesame oil for frying
  • 120g/43oz firm tofu
  • 1 cup bok choy
  • 1/2 cup carrot, thinly sliced
  • 2 – 3 broccoli florets
  • 1/2 chopped red capsicum (peppers)
  • 2 medium sticks celery, sliced
  • 2 spring onions, sliced
  • 1 small piece of ginger, grated (or a tsp of bottled crushed ginger)
  • 1/2 garlic clove, thinly sliced
  • 1/4 sweet green chilli
  • 1 Tbsp crushed peanuts 
  • 1 Tbsp light soy sauce (can use a gf soy sauce or tamari sauce)
  • 1 tsp kecap manis (can use a gf sweet soy sauce)
  • Fresh coriander to serve


  1. Prepare the noodles by soaking in boiling water for a few minutes, then drain and set aside.
  2. Heat a wok or large frying pan over a high heat and drizzle in some oil.
  3. Add the tofu cubes and soy sauce and cook until browned.
  4. Add the carrots, capsicum, celery, broccoli, spring onion, ginger, garlic, chilli, peanuts then stir in a dash of water and put a lid on the wok and simmer until the veggies have softened a little.
  5. Add the bok choy leaves and continue cooking, while stirring so the bottom of the pan doesn’t burn.
  6. Stir in the noodles and serve once the noodles have warmed.
  7. Serve with fresh coriander.

Vegan Easy

Established in 2009, Vegan Easy has been helping people from all walks of life transition to a kinder, healthier, more sustainable way of living.
The free 30 Day Vegan Easy Challenge, Australia’s longest running vegan challenge,
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Recipe by Vegan Easy

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