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Vegan Thai Peanut Noodles in a black bowl.
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5 from 7 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Entree, Savory
Cuisine: Thai-Inspired
Diet: Vegan
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

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