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.
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!
That is so wonderful to hear! Thanks for your amazing review and feedback, Shannon 🙂
Taste great
This recipe, like ALL of your recipes is wonderful. I made it for just my husband and me and loved it, so I’m making it for a family gathering tomorrow and wondering if I can make the sauce today and store it overnight in the fridge for an even quicker prep tomorrow.
Thank you so much! Yes, you can make the sauce ahead of time and store it overnight for a super easy dinner. Love it!
I dont have low sodium soy sauce. Should I still use 1/4cup or should I use less so the sauce doesn’t end up being too salty?
I would just use a bit less or water it down, to taste, so it’s not too salty.
Our 2-year-old loves this as much as we do!
That is awesome! Thank you for your fabulous review and feedback!
Made this tonight and because there was about 1/4 c of peanut butter left in the jar I just added the other sauce ingredients to the jar and shook it until it was mixed up. It was so easy I will use a mason jar next time to make the sauce. . . It was so good we will definitely be making this again. Thanks!
You are welcome! Thanks for the mason jar idea! I’m thrilled you loved the meal! I appreciate your wonderful review and feedback! Happy cooking!
Soooo delicious! I added baked tofu cubes and a bit of hot pepper flakes.
Thanks for your wonderful feedback and review! I’m thrilled you loved the noodles!
My teen daughter and I loved this. Even without cilantro or chopped nuts, which I didn’t have. I was scared at first because the sauce wasn’t mixing but it did eventually. Very tasty and healthy with the raw veggies. I also threw in some chopped grilled chicken to up the protein.
Hi Heather. I’m thrilled you loved the peanut noodles! Thanks for your wonderful feedback and review!
So yummy! I just made the sauce and my usual quick stir fry and it was amazing 🙂
Thanks you for your wonderful feedback and review, Colleen! I’m thrilled you loved the recipe!
This is delicious and easy. I found myself wondering how long I had to wait to make it again. Turns out 4 days and I made extra sauce to share with a friend.
How fantastic you loved the noodles! Delicious and easy are my goal! Thanks for your wonderful feedback and review! Wishing you happy cooking!
I’ve been on a quest for the best peanut sauce and this is it! It’s perfect and so easy to make. Thank you, Nora!
You are welcome! How fabulous that it’s a keeper for you! Thanks for your wonderful feedback and review!
Wow! this was my first time making peanut sauce at home and this turned out amazing! THNX!
You are welcome, Nigel! I’m thrilled your noodles turned out amazing! Thank you for sharing your awesome feedback and review!
Delicious! I added two cups of spinach, used GF ramen, and two thai green chilis in place of hot sauce.
Hi Josephine. I’m glad you loved the noodles! Thanks for your fabulous feedback and review!
The metric ingredients measurements have a few errors:
1) The edamame should be about 250 grams, not 473
2) The cucumbers should be about 1/2 cucumber, not 2 whole cucumbers.
3) The carrots should be 1 medium carrot, not 1 cup
I sauted many of the veggies and heated up the peanut sauce before mixing into the noodle to make the dish warm.
It tasted great.
Fantastic recipe!! I was serving this with a cabbage and pepper slaw and Thai BBQ main dish, so I only added cucumber and scallions to the peanut noodles. They were a perfect side to the meal and the sauce was perfectly balanced, I will make this again very soon! Peanut butters, at least the natural kind, vary in thickness, and mine happened to be on the runnier side, which made the sauce a bit thin. I just added a tad more peanut butter and set it in the fridge to thicken before adding to the noodles. I used Tinkyada rice spaghetti which worked great for this recipe. I did not rinse it after boiling, which I think helps the sauce to stick. Thank you for another awesome recipe, Nora!
This is delicious but you have changed the recipe? I thought it was different the last time I made it!
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
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!
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.
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!
Delicious! I subbed zucchini for cucumbers. Used brown rice noodles which were hard to drain. Will try whole wheat spaghetti next time.,
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
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. 🙂
Delicious and comes together very quickly. Vegans and non-vegans alike really enjoyed this easy meal.
Hi Carolyn. I appreciate your wonderful feedback about the noodles recipe! I’m glad everyone enjoyed the recipe!
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 🙂
Hi Ellie! I’m thrilled that you all loved the Thai peanut noodles! Thanks for taking time to share your great feedback and review!
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!
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!
Made this for the first time and it was a huge hit and is requested regularly now! Thank you for the amazing recipe!
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!
This is absolutely delicious. Where has it been all my life
Delicious!!!! And so easy. Great for a hot summer night like tonight.
Yes it is! So glad you loved it! Thanks for sharing your feedback!
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!
Hi Kate. I’m so glad that you loved the noodles! Thanks for sharing your feedback and review!
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!