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    Home » Recipe

    Vegan Thai Peanut Noodles

    Published: Jul 19, 2023 Updated: Jul 19, 2023 by Nadine @ Loving It Vegan This post may contain affiliate links

    Jump to Recipe
    Vegan Thai Peanut Noodles

    Simple yet delicious Vegan Thai Peanut Noodles are ready in less than 30 minutes. Packed with the best peanut and Thai-inspired flavors.

    Vegan Thai Peanut Noodles in a black bowl with lime wedges.

    Don’t you love when dinners are quick, easy, and flavorful? I’m happy to report that our Vegan Thai Peanut Noodles check all those boxes!

    This vegan peanut noodle recipe will be ready in less than 30 minutes and is a great ‘clean out your fridge’ recipe, so you can use any veggies you have!

    We love an excellent Thai-inspired noodle dish, so when we ate this – we had no leftovers!

    For more Thai-inspired dishes, check out our Vegan Pad Thai, Vegan Thai Red Curry, or our delicious Thai Sweet Potato Soup.

    Ingredients you’ll need

    Ingredients for Vegan Thai Peanut Noodles

    Ingredient Notes

    • The Pasta / Noodles. We used Fettucine noodles. But you can use any long spaghetti-type noodle like Ramen, Spaghetti, or Rice Noodles.
    • Peanut Butter. We used a smooth salted commercial brand of peanut butter, but I’m sure a natural peanut butter would work too, just make sure it’s well mixed.
    • Low Sodium Soy Sauce. We found that a low sodium soy sauce balanced out the saltiness of both the crushed peanuts and the peanut butter in the sauce.
    • Thai Red Curry Paste. Check the ingredients of your red curry paste to ensure vegan friendliness. This is a mild curry paste to add just a bit of spiciness, but if you would like it to be more on the spicy side then feel free to increase the amount of red curry paste used.
    • Roasted Salted Peanuts. We used crushed roasted salted peanuts in the noodles for added flavor and texture. You can leave them out if preferred.
    • Spring Onions. Also known as green onions, salad onions, or scallions.
    Vegan Peanut Noodles

    How to make Vegan Thai Peanut Noodles

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Prepare your noodles. Prepare the noodles according to package instructions, drain, rinse and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the pan or wok.
    • Make your sauce. Add all the ingredients for the sauce to a measuring jug and whisk together until well mixed. Ensure the sauce is smooth and the peanut butter is mixed well with all ingredients. Set aside.
    Add sauce ingredients to jug and mix.
    • Heat a large pan or wok over medium heat.
    • Add the sesame oil, sliced red bell pepper, and grated carrot to the pan or wok and flash fry to soften the veggies slightly.
    Add veggies to wok and flash fry until lightly softened.
    • Pour the sauce over the veggies and mix in. Cook until the sauce is heated through.
    Add sauce to veggies and mix in.
    • Add the noodles, peanuts, green onion, and cilantro and gently toss together until the noodles are well coated and heated through.
    Add noodles and rest of ingredients and toss together.
    • And your Vegan Thai Peanut Noodles are ready to serve!
    Vegan Thai Peanut Noodles in the pot.
    • Serve in bowls topped with a sprinkle of crushed peanuts, chopped cilantro, and lime wedges on the side.
    Vegan Thai Peanut Noodles

    Recipe Success Tips

    Add more veggies if you like. This recipe works perfectly as a ‘clean out the fridge’ kind of recipe, as you can really add in any veggies you have on hand. Use the same ones as we did, or just throw in whatever you have in the fridge.

    Add some extra veggie protein. If you’d like to add some extra protein – we have some delicious tofu recipes you can add, like our crispy air fryer tofu and our crispy baked tofu. Or you can even serve your Thai peanut noodles with some tofu steak on the side.

    Recipe FAQ

    Can I make my Thai Peanut Noodles gluten free?

    Yes, you can! Substitute the noodles with gluten-free noodles and the soy sauce with gluten-free soy sauce.

    How can I store my leftover noodles?

    Keep leftovers in a covered container in the fridge and enjoy within 3-4 days.

    Can you freeze it?

    It’s freezer friendly for up to 3 months. Thaw overnight in the fridge.

    A serving of Vegan Thai Peanut Noodles

    More Scrumptious Vegan Noodle Recipes

    • Vegan chow mein in a black bowl.
      Vegan Chow Mein
    • Vegan lo mein in a black bowl with chopsticks.
      Vegan Lo Mein
    • Vegan pad thai on a gray plate with bean sprouts, peanuts, lime wedges and cilantro.
      Vegan Pad Thai
    • Vegan pho in a black bowl with fresh cilantro and lime.
      Vegan Pho

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan Thai Peanut Noodles in a black bowl.

    Vegan Thai Peanut Noodles

    Simple yet delicious vegan thai peanut noodles are ready in less than 30 minutes. Packed with the best peanut and thai-inspired flavors.
    4.89 from 9 votes
    Print Pin Rate
    Course: Entree, Savory
    Cuisine: Thai-Inspired
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 615kcal
    Author: Alison Andrews

    Ingredients

    Noodles:

    • 8 oz Fettuccine (230g) or Spaghetti, or Rice Noodles Or Ramen

    Sauce:

    • ½ cup Smooth Salted Peanut Butter
    • ¼ cup Low Sodium Soy Sauce
    • 1 Tablespoon Toasted Sesame Oil
    • 2 Tablespoons Light Brown Sugar Packed
    • ½ Tablespoon Thai Red Curry Paste
    • 2 Tablespoons Lime Juice Freshly squeezed
    • 2 cloves Garlic Minced
    • ¼ teaspoon Red Pepper Flakes
    • 4 Tablespoons Water

    Veggies:

    • 2 Tablespoons Sesame Oil
    • 1 Large Red Bell Pepper Seeded and sliced
    • 1 Large Carrot Grated
    • ¼ cup Roasted Salted Peanuts Crushed
    • ¼ cup Spring Onions Chopped
    • ⅓ cup Cilantro Chopped
    Prevent your screen from going dark

    Instructions

    • Prepare the noodles according to package instructions, drain, rinse, and set aside. Undercook the noodles slightly as they will cook more with the other veggies in the pan or wok.
    • Make your sauce. Add all the ingredients for the sauce to a measuring jug and whisk together until well mixed. Ensure the sauce is smooth and the peanut butter is mixed well with all ingredients. Set aside.
    • Heat a large pan or wok over medium heat.
    • Add the sesame oil, sliced red bell pepper, and grated carrot to the pan or wok and flash fry to soften the veggies slightly.
    • Pour the sauce over the veggies and mix in. Cook until the sauce is heated through.
    • Add the noodles, peanuts, green onion, and cilantro and gently toss together until the noodles are well coated and heated through.
    • Serve in bowls topped with a sprinkle of crushed peanuts, chopped cilantro, and lime wedges on the side.

    Notes

    1. If you want to make this recipe gluten free – you can substitute for gluten free noodles and gluten free soy sauce.
    2. This recipe works well with fettucine noodles (regular or whole wheat), gluten free noodles and rice noodles. 
    3. Feel free to use any vegetables you wish, leaving out what you don’t like and adding in what you do.
    4. These peanut noodles will keep for 3-4 days in the refrigerator and can be frozen for up to 3 months. 

    Nutrition

    Serving: 1serving | Calories: 615kcal | Carbohydrates: 62g | Protein: 20g | Fat: 34g | Saturated Fat: 6g | Sodium: 784mg | Fiber: 6g | Sugar: 13g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    Reader Interactions

    Comments

    1. Diane Drake says

      September 02, 2024 at 12:38 am

      SEPTEMBER 1 ….made it…loved it ! It definitely will be a regular! I DID cut back on the Red Pepper Flakes and substituted 1 teaspoon of ground coriander for the Cilantro ( taste preference ) .
      Thank you ….recipe already sent to my family Vegans and got a huge THANK YOU back already !5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 29, 2024 at 1:22 pm

        Happy to hear you enjoyed the recipe Diane! Thanks so much for sharing and for your great review!

        Reply
    2. Stig says

      July 11, 2024 at 10:12 pm

      tasted delish! didn’t have Thai red curry paste, so used Gochujang instead and it was yum!4 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 25, 2024 at 11:05 am

        Thanks so much for your great review Stig!

        Reply
    3. Peggy D. says

      January 20, 2024 at 3:55 am

      I made these a few weeks back, and it was delicious!! I left out the pepper flakes, and used a little hot sauce instead. I also had no curry, so I omitted it. I used some leftover veggies too. Thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 23, 2024 at 2:02 pm

        That’s awesome Peggy! Thanks so much for your great review!

        Reply
    4. Laine fraser says

      October 29, 2023 at 12:56 pm

      Only just discovered you . First recipe that I have made and a huge success. So many flavours. Didn’t substitute anything to your recipe. Wonderful. A keeper. Thank you.5 stars

      Reply
    5. Irina says

      August 10, 2023 at 11:42 pm

      A delicious meal. Absolutely loved it. Always great recipes from you 🌸

      Reply
      • Nadine @ Loving It Vegan says

        August 14, 2023 at 8:30 am

        That’s great Irina! Thank you so much for your great review!

        Reply
    6. NZJulz says

      July 27, 2023 at 6:29 am

      I am very new to Vegan cooking after my father decided to go plant based. This was absolutely amazing. Everyone was satisfied. so very delicious.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 27, 2023 at 8:14 am

        So glad to hear you enjoyed the recipe and thanks for your review!

        Reply
    7. Deborah says

      July 22, 2023 at 10:07 pm

      This was delicious. Even my non-vegan family went crazy for it. So quick to make, it’s a great weeknight meal. I added crispy fried tofu and added it as a garnish so it wouldn’t get soggy.
      Thank you for such delicious recipes!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 27, 2023 at 8:14 am

        Happy to hear you enjoyed the recipe Deborah! Thank you for such a great review!

        Reply
    8. Anna says

      July 22, 2023 at 4:12 pm

      Excellent! I make it gluten free and just add in all the odd leftover veggies, broccoli, cauliflower and carrot and it tastes delicious!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 27, 2023 at 8:13 am

        That’s great Anna! Thanks so much for sharing and for your awesome review!

        Reply
    9. Chelvi says

      July 19, 2023 at 9:12 pm

      Very healthy, simple and a delicious recipe. I will be making this for tomorrow dinner. I am planning to add some mushrooms as well.

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.89 from 9 votes (2 ratings without comment)

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