Make these Thai-inspired Vegan Peanut Noodles in just 15 minutes! It’s a comforting, crave-worthy meal that tosses vegetables and noodles in the best peanut sauce.
I make noodles almost weekly for family dinners. My Teriyaki Noodles, these Easy Drunken Noodles, and my Garlic Noodles are just a few of my favorites!
Allow me to introduce you to one of my favorite easy meals ever: Vegan Thai Peanut Noodles!
This is the perfect comfort food for busy weeknights, with noodles and colorful veggies tossed in an easy and creamy 7-ingredient peanut sauce. The best part? You only need 15 minutes to put this takeout-inspired meal together! And as a bonus, the leftovers taste just as good the next day.
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“Omg this is SO delicious! And incredibly easy to make. My 4yo devoured it and demanded I make it every day haha. This will now officially be part of our dinner rotation menu. Thank you!” – Shannon
Why you’ll love these easy peanut noodles
- Low-effort comfort food – This is the kind of noodle dish I’ll throw together during a busy evening or when I’m craving a veggie-packed comfort food. Even the leftovers are great for lunch the next day!
- Budget-friendly – My Thai-inspired peanut noodles taste just as good as takeout but are made from affordable pantry staples, like peanut butter, fresh or frozen veggies, and pasta.
- Make it your way – I usually use a mix of bell peppers, carrots, edamame, and green onions, but the veggies are up to you. Want to boost the protein? Add some Pan-Fried Tofu!
How to make Thai peanut noodles
Find the complete recipe with measurements in the recipe card below.
First, make the peanut sauce by whisking all of the sauce ingredients together in a small bowl. Set aside.
Cook the noodles according to the package instructions. Drain, then add them to a large bowl.
Add the edamame, vegetables, and peanuts to the bowl with the noodles. Pour the peanut sauce on top.
Stir well until everything is coated in the peanut sauce.
Serve the peanut noodles in bowls with lime wedges, hot sauce, more chopped peanuts, and cilantro on top. Enjoy!
Did you make too much peanut sauce?
That’s actually a great problem to have. Just like my 5 Minute Vegan Peanut Sauce, the peanut sauce in this recipe is incredibly versatile! You can store it in the fridge or freezer, then use the extras in a vegetable stir fry, on other noodle or rice bowls, and on salads. It’s also a great dipping sauce for potstickers, spring rolls, and crispy tofu.
Frequently asked questions
Any noodle works, really. I usually use spaghetti noodles (regular or whole wheat) or rice noodles, but udon, fettuccine, linguine, and soba noodles would also be delicious. Or, you can skip the noodles and make this with cooked rice or quinoa instead.
You can change the vegetables as much as you want. I usually use what I have in the fridge, or I’ll toss in red cabbage, spinach, or bok choy for more variety. Pre-chopped veggies are a great time-saver, too!
And for a protein boost, top the noodles with a batch of my Air Fryer Tofu or my Marinated Tempeh.
Yes, but I’d recommend thawing and warming them up in a skillet before tossing them with the noodles and sauce.
Not inherently, but it’s easy to make gluten-free by replacing the soy sauce in the peanut sauce with tamari and using gluten-free noodles as the base.
Yes, the sauce will stay creamy and fresh in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw it in the fridge overnight before serving.
The sauce will firm up as it chills, but you can thin it out by stirring in a splash of water or coconut milk.
The assembled peanut noodles will keep for 3 to 4 days in an airtight container in the fridge. The noodles will soften as they absorb the sauce, but they’ll still taste great.
I don’t recommend freezing the leftovers.
Thai Peanut Noodles
Ingredients
Peanut sauce
- 1/2 cup creamy 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 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
- Gluten free – Make sure to use gluten free tamari and gluten free noodles.
- 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!
- Feel free to vary the vegetables as you wish, leaving out what you don’t like and adding in what you do.
- Peanut noodles will keep for 3-4 days in the refrigerator. They don’t freeze well.
Thanks again Nora for another great recipe that I made a few days ago. As usual I didn’t have all the ingredients (I live in a rural area and some items are not carried locally) so had to improvise. Will make again but will lightly sauté vegetables due to my preferences.
You bet, Susan! I’m so glad you were able to improvise, and that you love the recipe! Appreciate your stellar review! Happy cooking to you!
Delicious! Temps have been in the low 100 degrees here so I cooked and chilled the noodles before tossing with the veggies and sauce. So yummy and easy and great for a hot day. Thanks for a great recipe I’ll be making again and again.
I tend to screw up every single recipe I make. This was so easy and turned out so so yummy. I was surprised I made it haha. Thanks for the awesome recipe
You are welcome, Shelly! I’m so glad the recipe turned out delicious for you, and that you loved it! Thanks for your awesome review! Wishing you lots of happy cooking!
Delicious–this was a huge hit in my household. I don’t regularly have sriracha on hand, so I added a 1/4 tsp of red pepper flakes to the sauce instead and that added a nice little bit of heat without overwhelming the rest of the flavors.
I’m so glad that you loved the noodles! Thanks for taking time to share your wonderful review and recipe experience! Wishing you lots of happy cooking!
Delicious, used lime and added the zest. Didn’t have spaghetti so I used macaroni it’s actually easier to eat might do it again.
Thanks Nora you keep my omnivores healthy with accessibile food.
Doubled recipe for a crowd. Thought the sauce was too thin. Will start with less water and add if it is too thick. Great for picnics. No mayo!
I’m glad you enjoyed the recipe! Thank you for sharing your terrific review!
Excellent! My husband and I both loved it. He said it’s a keeper, and I agree. Easy to make, delicious and easy to adapt with whatever you have on hand. I’m GF so we used rice vermicelli and tamari. I added some sesame oil as well.
Hi Colleen. I’m so glad you and your husband are loving the peanut noodles recipe! The versatility of this dish is wonderful, and I’m glad that you have found just the flavor that you guys love! Thank you for sharing your recipe experience and fantastic review! Wishing you lots of happy cooking!
This sounds amazing! I’d love to make this tonight, and wondering how to make it more of a stir-fry? I have frozen veggies. Should I toss them in with the pasta for a few minutes? Any suggestions are appreciated! Thank you Nora-
You could toss them with the pasta, but I would probably cook them first then just toss them with everything else.
what a great no nonsense site. Nora writes like a new interesting friend you cant get enough of. I cant wait to dig into all the great recipes. my inspiration has been waning recently but is now renewed. thank you !
Thank you so much for the feedback! I’m so glad you’re excited to make some yummy vegan food, enjoy!
Sooo good I went back for seconds!
I’ve made a lot of peanut noodles and so far this is my fav. Only thing is I like more peanut butter but that’s a personal preference. Thank you!
Hi Chandra. Thank you for your stellar review and feedback! How awesome you love the noodle recipe! Wishing you happy cooking!
I like the recipe, just added a few other ingredients. It needed some flaxseed flour to thicken the sauce, and pepper flakes for more heat. Great recipe otherwise, really enjoyed it!
Thank you for sharing your recipe experience and terrific review! I’m glad you loved the noodles! Wishing you happy cooking!
As always, this recipe is spot on! I added the tofu from another of our favorites, her Vegan Butter Chicken, and that was also a welcome addition. Anyway, I’m very excited for dinner tonight! <3
Yum! Perfect hot weather meal. I had some spaghetti taking up room in my pantry, as well as all the sauce ingredients. We picked up the veggies for the recipe and it came together quickly. The peanut sauce is very flavorful and nice and sweet, but not overly so. I would probably cut back the water by half when I make it again to get a little bit thicker sauce. But overall, delicious!
I just gathered all the ingredients for this recipe. The peanut sauce tastes great. I’m planning to do a quick stir fry and serve it hot. Any recommendations as far as how to change this up to a Thai stir fry?
The whole family loved it! We used fettuccine noodles super saucy yum.
Hi Abra. How awesome the family loved the noodles! Thanks for taking time to share your fabulous review!
Great but too much sauce. I made the recipe for 3 and used a pack of Rice Pad Thai noodles. Maybe I added too much liquid between the water, vinegar and soy.
This was absolutely delicious. I hate cucumbers so I did not include them…not missed. Every
recipe I have made from this site has been outstanding…even for my husband who is not vegan.
Thank you, Nora, for this delicious recipe. I made a few changes – added fresh ginger and red cabbage, and used maple syrup for the sweetener. I also used my Vitamix to made the sauce, which make it very smooth, and if I process it long enough it warms it up. I think I may add more spaghetti next time, maybe 12 ounces instead of 8. This is such nice alternative the the typical pasta recipes I make. I love your recipes and refer to them often.
Hi Kathy. I am thrilled you are loving my recipes! Thanks for your terrific review! Wishing you happy cooking!
I didn’t have all the veggies and made a few substitutions. It turned out fantastic. Thank you.
You are welcome, Jennifer. Thanks for you wonderful review!
This was DELICIOUS and even better on the second day! This recipe was so easy to make. Using an immersion blender on the sauce instead of whisking it by hand made it a little easier and gave it a good consistency. I ended up with way more sauce than seemed necessary for the dish (not a problem, I love sauce) but adding more noodles could have easily fixed that.
Hi Becca. How fabulous that you loved the recipe! Thanks of sharing your wonderful review!