Simple yet delicious Vegan Thai Peanut Noodles are ready in less than 30 minutes. Packed with the best peanut and Thai-inspired flavors.
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
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.
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.
- 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.
- And your Vegan Thai Peanut Noodles are ready to serve!
- Serve in bowls topped with a sprinkle of crushed peanuts, chopped cilantro, and lime wedges on the side.
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
Yes, you can! Substitute the noodles with gluten-free noodles and the soy sauce with gluten-free soy sauce.
Keep leftovers in a covered container in the fridge and enjoy within 3-4 days.
It’s freezer friendly for up to 3 months. Thaw overnight in the fridge.
More Scrumptious Vegan Noodle Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Thai Peanut Noodles
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
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
- If you want to make this recipe gluten free – you can substitute for gluten free noodles and gluten free soy sauce.
- This recipe works well with fettucine noodles (regular or whole wheat), gluten free noodles and rice noodles.
- Feel free to use any vegetables you wish, leaving out what you don’t like and adding in what you do.
- These peanut noodles will keep for 3-4 days in the refrigerator and can be frozen for up to 3 months.
A delicious meal. Absolutely loved it. Always great recipes from you 🌸
That’s great Irina! Thank you so much for your great review!
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.
So glad to hear you enjoyed the recipe and thanks for your review!
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!
Happy to hear you enjoyed the recipe Deborah! Thank you for such a great review!
Excellent! I make it gluten free and just add in all the odd leftover veggies, broccoli, cauliflower and carrot and it tastes delicious!
That’s great Anna! Thanks so much for sharing and for your awesome review!
Very healthy, simple and a delicious recipe. I will be making this for tomorrow dinner. I am planning to add some mushrooms as well.