Thai Peanut Noodles
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20 minutes is all it takes to make Thai Peanut Noodles! This dish is loaded with colorful vegetables and packed with flavor. Gluten free.
Let me introduce you to one of my favorite easy meals, ever: Thai Peanut Noodles. This recipe tastes better than anything you can order from take-out, while also being incredibly nourishing and full of nutrients!
It’s perfect for those nights when you want food on the table, FAST. So instead of ordering take-out or getting yet another Chipotle burrito bowl (just me?), take 20 minutes and make these Thai Peanut Noodles.
How do you make Thai Peanut Noodles?
Let me tell you about how easy this is!
#1 Whisk all the sauce ingredients in a bowl.
#2 Prep your noodles. (I use these stir fry noodles)
#3 Quickly stir fry the veggies.
#4 Add the noodles and sauce to the cooked veggies, mix and enjoy!
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What vegetables should I use?
I wanted to pack in some veggies without making the dish too difficult to throw together, so here are my choices:
- Shredded cabbage or my favorite: Cruciferous Crunch from Trader Joe’s. It has kale, cabbage and brussel sprouts in it. Best of all, it comes washed, shredded and ready to throw in.
- Carrots. To avoid chopping carrots, you can even buy shredded carrots if you want. I chopped them into matchsticks.
- Red Bell Pepper. Slice it thin.
- Green onions
Other solid choices could be chopped small broccoli or cauliflower, peas, green beans, edamame or even chopped kale or spinach. It’s a great way to use up veggies in your fridge before they go bad!
What’s in the peanut sauce?
- Natural peanut butter (just peanuts, and maybe salt)
- Water
- Low sodium soy sauce, but for Gluten Free use tamari. Regular soy sauce is too salty for me, if you use it you may want to cut down on the amount.
- Garlic
- Lime juice
- Pure maple syrup
- & a little Sriracha hot sauce
Want more Vegan Asian-inspired dinners?
- Peanut Tofu with Coconut Rice
- Vegan Pad Thai
- Kung Pao Tofu
- Sticky Sesame Cauliflower
- Crispy Baked Orange Tofu
Thai Peanut Noodles
Ingredients
For the peanut sauce:
- 1/2 cup natural peanut butter, smooth
- 1/2 cup water
- 1/4 cup low sodium soy sauce , (tamari for gluten free)
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice (1 lime)
- 3 tablespoons pure maple syrup
- 1 teaspoon Sriracha hot sauce
For the rest:
- 7 ounces brown rice stir fry noodles
- 2 cups cabbage or Trader Joe's cruciferous crunch
- 2 carrots, peeled and chopped into matchsticks
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Make the Peanut Sauce: In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.
- Prepare the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles and cook for 1 minute, then remove from heat and let soak for 5 minutes. Drain and rinse well. (If using other noodles, prepare according to package instructions.)
- Cook the veggies: In the same pot you boiled the noodles in, add a few tablespoons of water (or olive oil). Add the cabbage, carrots, red pepper and green onions and cook for about 1 minute, stirring constantly.
- Mix it all together: Now add the noodles and peanut sauce. Mix until warm and combined. Serve immediately with cilantro and chopped peanuts on top, and more hot sauce if desired. Enjoy!
Nutrition
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19 Comments on “Thai Peanut Noodles”
So easy and tasty! I substituted broccoli slaw for the carrots, cabbage, and red bell pepper and used agave instead of maple syrup and it was delicious. I will definitely be making this again.
Absolutely loved this recipe! Delicious and simple. I will definitely be making this again.
That’s so great!
I love this recipe so much! The sauce is absolutely delicious but I also like to add about 1/4 inch of minced ginger in the sauce to add an extra zing. These are easy to make and a real crowd-pleaser.
Sounds delicious!
This was delicious! I followed the recipe exactly except I used broccoli instead of red pepper (because I don’t like them). I used red cabbage. It came out so beautiful too. I did use brown rice instead of noodles. My vegan son-in-law ate his plate so fast I couldn’t believe it. I made sure I have the ingredients to make it again in the next few days. Perfect!
So glad it was good!
I’ve made this many times. My vegan and non vegan family members all love it too! thanks for a delicious recipe!
You’re welcome! I’m glad everyone enjoys it.
This was delicious. The Mr thought it was “exceptional.” I love that it’s basically a super tasty vehicle for using up random veggies at the back of the crisper. Added bonus that it’s made from pantry staples – truly a stand-by kind of recipe. Thanks!
So glad you and the Mr thought it was great! Thank you!
Do you think a thicker/wider rice noodle would work fine here? I already have those around and if I can use those up before buying something else, all the better.
Yes, I think that would work just fine. Hope you enjoy the noodles!
This was delicious! I added a little broccoli to the veggies and served with scrambled egg, peanuts, cilantro and sriracha. Super tasty recipe, thanks so much!
Adding broccoli is a great idea. Glad you enjoyed them!
This was fantastic. Made a few substitutions. Agave for Honey. Added some lime juice; cut back a bit on the sesame oil did use chunky peanut butter. Fed to a crowd of 6 and is all gone!
Honey? Sesame oil? I don’t see either in this recipe.
Yet another one of your delicious and simple recipes that I picked out at random. Thanks Nora.
Beautiful. Delicious. Simple. Everything I’m looking for in a recipe. Thank you!! Another dinner to add to our rotation!