These Thai peanut noodles are affordable, easy and ready to eat in just 15 minutes. Cooked noodles are tossed with a simple peanut sauce and vegetables for a crave worthy meal!

two bowls full of peanut noodles with vegetables

Let me introduce you to one of my favorite easy meals, ever: Thai Peanut Noodles. This recipe tastes just as good as take-out, and is affordable with pantry staples like peanut butter and pasta.

Just like my Teriyaki Noodles and Drunken Noodles, these Peanut Noodles are the perfect comfort food recipe for busy weeknights. Noodles make the best leftovers, and are just as good the next day!

For an even easier recipe, leave out some of the veggies or use pre-chopped. I like the color and flavor veggies add here, and I usually use a combination of red bell pepper, cucumbers or red cabbage, carrots and green onions.

I love adding shelled edamame because it packs a serious protein punch and doesn’t require any prep. Feel free to add some Air Fryer Tofu, Peanut Tofu or Marinated Tempeh, if you’d like. But of course, that will require more effort.

glass bowl with edamame, red pepper slices, carrot shreds, peanuts, cilantro, green onions and cucumbers

Ingredients needed (with substitutions)

  • Peanut sauce – Natural peanut butter, water, soy sauce (or tamari), garlic, lime juice (or use rice vinegar), agave (or brown sugar), hot sauce.
  • Pasta – I used spaghetti but I’ve also used rice noodles. Any pasta will work but I do prefer long, spaghetti-type noodles. Use gluten free if needed and cook according to package instructions.
  • Edamame – For protein and taste. You can leave it out or substitute Marinated Tofu, Vegan Chicken or any other protein you like.
  • Vegetables – I used cucumbers, shredded carrots, red bell peppers, green onions and cilantro. You can vary the veggies or omit what you don’t like/have, I just suggest using ones that don’t need to be cooked first. Sliced red cabbage, baby bok choy and baby spinach are also good additions.
  • Chopped peanuts – Leave out if needed.

How to make easy peanut noodles

Find the instructions with the full ingredients list, measurements, and directions on the recipe card below.

It’s ridiculously easy to make this recipe:

  1. Whisk peanut sauce ingredients together in a small bowl.
  2. Cook noodles, drain and add to a large bowl.
  3. Add all veggies, edamame and peanuts to the bowl along with the peanut sauce. Toss to combine and serve with a sprinkle of red chili flakes or sesame seeds and more cilantro, if desired.
glass bowl with tongs stirring noodles with vegetables and peanut sauce

Frequently asked questions

  1. How to make spicy peanut noodles? If you love spicy food as much as I do, increase the Sriracha in the peanut sauce, to taste, and add red chili flakes.
  2. How can I make the recipe 100% gluten free? To ensure the recipe is gluten free, use gluten free tamari and gluten free noodles.
  3. How long will the noodles last in the refrigerator? Store leftovers in a covered container in the refrigerator for about 3 days.
  4. Can you freeze them? The noodles don’t freeze well so I wouldn’t recommend it, but you could freeze the sauce separately if you’d like.
close up of a bowl of thai peanut noodles with chopsticks in bowl

Want more Thai-inspired recipes?

square image of a bowl with noodles and vegetables on white background
4.97 stars (31 ratings)

Thai Peanut Noodles

These thai peanut noodles are affordable, easy and ready to eat in just 15 minutes.
Prep: 15 mins
Total: 15 mins
Servings: 5 servings

Ingredients 
 

Peanut sauce

  • 1/2 cup natural peanut butter
  • 1/2 cup water
  • 1/4 cup low sodium soy sauce or tamari for gluten free
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice or rice vinegar
  • 3 tablespoons agave or brown sugar
  • 1 teaspoon Sriracha hot sauce

The rest

  • 8 ounces spaghetti noodles or rice noodles
  • 1 cup shelled edamame
  • 1/2 cup chopped cucumbers see Notes for options
  • 1 cup shredded carrots
  • 1 red bell pepper, seeded and thinly sliced
  • 2 green onions, chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts

Instructions 

  • Make the Peanut Sauce: In a small/medium bowl, whisk together all sauce ingredients until smooth. Set aside.
  • Prepare the noodles: Cook your noodles of choice according to the package instructions, then drain.
  • Combine: To a large bowl, add the cooked noodles, along with the edamame, vegetables and peanuts. Pour in the peanut sauce and stir well. Serve immediately with lime wedges, hot sauce, more chopped peanuts and cilantro, as desired. Enjoy!

Video

Notes

  1. Gluten free – Make sure to use gluten free tamari and gluten free noodles.
  2. This recipe works well with spaghetti noodles (regular or whole wheat), gluten free noodles and rice noodles. Or sub the noodles and mix with cooked quinoa instead for peanut quinoa!
  3. Feel free to vary the vegetables as you wish, leaving out what you don’t like and adding in what you do.
  4. Peanut noodles will keep for 3-4 days in the refrigerator. They don’t freeze well.

Nutrition

Serving: 1serving | Calories: 471kcal | Carbohydrates: 60g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 619mg | Potassium: 662mg | Fiber: 7g | Sugar: 16g | Vitamin A: 5138IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 3mg
Course: Main Course
Cuisine: Thai
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I have your thai noodle receipe where you cook vegetables but your other has edaname peas we love andvegetables added raw to noodles and peanut sauce. Did I misread. Love your receipes

    1. Hi Lee. I’m so glad you are loving my recipes! I like to add edamame for protein and taste. You can leave it out or substitute Marinated Tofu, Vegan Chicken or any other protein you like. I also use a variety of vegetables. You can vary the veggies or omit what you don’t like or have. I do suggest using ones that don’t need to be cooked first. I hope this helps! Happy cooking!

  2. Love these noodles and huge hog with friends and family!  I used cabbage, bell pepper, carrots, sugar snap peas and frozen green beans ( that I lightly steamed first) because it’s what I had on hand… so delish!  I also cut the sugar down a bit as I’m trying to do less sugar and I still thought it tasted great!  People can add heat with siracha or chili oil to taste when it’s served.  

    1. I’m thrilled the noodles are a hit with your friends and family! All your vegetables sounds delicious! Thanks for your great feedback and ideas! Happy cooking, Ali!

  3. Delicious! I subbed zucchini for cucumbers. Used brown rice noodles which were hard to drain. Will try whole wheat spaghetti next time.,

  4. Was I supposed to add the noodles hot or cold?
    I only had thin spaghetti. I have eaten this but never made it. I also had been reading several recipes and mixed this recipe up with another one.

    I cooked 16 oz of pasta and so tried to use about half of the pasta and the sauce was very very thick. So added the extra noodles and was more like what I have had in the past. Wondering if adding them hot made a difference

    1. I wonder if you made this recipe exactly, or did you kinda follow two recipes and mix things up? I like to add the noodles when they are still hot or warm, but cold noodles work as well. My other thought is the kind of peanut butter you used. Some can be super thick, so maybe that’s why your sauce was very thick. I’ve added the noodles hot or cold and that should affect the recipe much, other than it being hot or cold. 🙂

    1. Hi Carolyn. I appreciate your wonderful feedback about the noodles recipe! I’m glad everyone enjoyed the recipe!

  5. First time I’ve tried one of your non-dessert recipes, and it came out amazing! Made this for my parents (one’s a part time vegan and one’s not) plus my pollotarian self and we all loved it. My dad said I was welcome to make it again anytime I wanted 🙂

    1. Hi Ellie! I’m thrilled that you all loved the Thai peanut noodles! Thanks for taking time to share your great feedback and review!

  6. Fantastic! I was missing the hot sauce and the sauce still turned out delicious. Also made the crispy air fryer tofu and the combo was so good. This will definitely be a go-to recipe!

    1. Hi Cynthia. I’m so glad you loved the peanut noodles, and they will become part of your meal rotation! The crispy tofu with the noodles is a perfect combo! Thank you for taking time to share your wonderful review and feedback!

      1. Hi Jennifer! You are welcome! I am thrilled that the noodles were a hit! It’s always a win when a recipe is requested! Thank you for you fabulous words and positive review!

  7. So delicious! I wasn’t sure if this dish was supposed to be cold or room temperature or warm but it worked out. Loved all the fresh flavors, I debated wether to use spaghetti noodles or rice noodles since I had both and I’m glad I went with the spaghetti! Will be making again! 

  8. Just made these for dinner with vermicelli rice noodles, carrots, peppers, onion and water chestnuts. They are SO good!!!!  The sauce has so much flavor.  My mom can’t stop raving.  Thank you for another winner! 

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