Thai Almond Butter Noodles

Never ask my if I prefer peanut butter or almond butter. They both hold a dear part of my heart. I probably eat more peanut butter, I think by default because it is a little bit cheaper than almond butter and when I do use almond butter it tends to be in recipes so a jar disappears in minutes.

I love the richness of the Lifeforce almond butter, it tastes deeply roasted, yet the subtle natural sweetness of the almonds still comes through.

This plant based noodle bowl comes together in minutes. You can use whatever noodles you fancy, I’m quite the fan of the thicker udon noodles, though rice noodles make for a nice lighter alternative. Add chickpeas, tofu or chicken for a more substantial meal.

Who agrees that a meal with a bit of sauce makes all the difference? A little spicy, balanced out beautifully by the sweetness of the juicy ripe mango in the mix. You can probably guess I’m a pineapple on pizza fan… fruit in and on all the things!

Thai Almond Butter Noodle Salad

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: Nada!


  • **For the Dressing**
  • 60ml Lifeforce avocado oil
  • 60g Lifeforce smooth almond butter
  • 60ml Lifeforce apple cider vinegar
  • Juice of 1 lime
  • 1 tbsp Thai red curry paste
  • 1 tbsp honey
  • 2 tbsp reduced sodium soy sauce
  • **Everything Else**
  • 200g cooked noodles of choice
  • 1 head romaine lettuce
  • 2 medium carrots
  • 1 courgette
  • 1 mango peeled and diced
  • 1 red pepper thinly sliced or use jarred roasted red peppers
  • 4 tbsp whole roast almonds
  • Basil to serve



Whisk together all dressing ingredients in a jug using a whisk until smooth. Can be made in advance and stored in the fridge for up to one week in a sealed jar or bottle.


Place noodles into a large bowl.


Pour as much or as little dressing as you like over the noodles! We like to add most of it and reserve a little for drizzling over the top.


Create carrot and courgette ribbons using a vegetable peeler.


Assemble salads in bowls with mango, red pepper, vegetable ribbons and whole and chopped lettuce leaves; you can chop it all if you prefer! We like to use some whole leaves almost like little noodle wraps!


Top with almonds and fresh basil, drizzle with a little extra dressing if desired.


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