Make vegan Thai peanut noodles in just 15 minutes for a quick lunch or dinner. Filled with carrots, red bell peppers, and a creamy, spicy peanut sauce, this noodle salad is sure to become a favorite.
Keep this noodle recipe in your back pocket for a busy weeknight dinner. Everything happens in a flash while the rice noodles cook! Simply chop up some fresh veggies and whisk together the creamy peanut sauce.
The creamy sauce is the true star of this dish, it's nutty, bright, and a little spicy. You'll keep going in for another bite.
To top it all off, chopped green onions, cilantro, and a squeeze of fresh lime juice bring out more flavor from the sauce.
To make this an extra satisfying meal, add some crispy baked tofu or spicy roasted chickpeas on top. You can quickly make crispy tempeh in the microwave too!
Ingredient Notes
You will need these simple ingredients to make vegan Thai peanut noodles:
The creamy Thai peanut sauce consists of peanut butter, lime juice, tamari (or coconut aminos), sriracha, ground ginger, and garlic powder. Make sure to use natural peanut butter without any added sugar. Almond, cashew, or sunflower seed butter are all great alternatives.
Rice noodles come in various shapes, any will work but I like the fettuccine shape because they match the size of the sliced carrots and peppers. You could alternatively use soba, ramen, zucchini, spaghetti, or udon noodles.
Red bell pepper and carrots add to the crunch while also giving this peanut noodle recipe extra color. Other veggies like edamame, red cabbage, broccoli, zucchini, and sugar snap peas are great additions.
If you love these creamy peanut noodles, you will also love chickpea lettuce wraps which shares many of the same ingredients!
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Thai Peanut Noodles
- Cook and drain rice noodles.
- Peel carrots into thin strips.
- Thinly slice red bell pepper.
- Whisk creamy peanut sauce.
- Combine noodles, sliced carrots and peppers, and Thai peanut sauce. Divide between three bowls and add garnishes.
Serving Ideas
- Add chopped peanuts, roasted chickpeas, pumpkin seeds, sesame seeds, or popped quinoa for an extra layer of crunch.
- Add crispy tofu or tempeh for some extra protein.
- Add an extra drizzle of sriracha, hot sauce, or red pepper flakes.
- Serve with crispy smashed broccoli for extra veggies.
Want more tasty vegan recipes sent to your inbox?
Vegan Thai Peanut Noodle (15-Minute Recipe)
Ingredients
Peanut Sauce
- ½ cup natural peanut butter see notes
- ¼ cup warm water more as needed
- 1 tablespoon sriracha
- ¼ cup lime juice
- 2 tablespoons tamari or coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
Noodle Salad
- 8 ounces gluten-free rice noodles
- 1 red bell pepper
- 2 medium carrots
Garnishes
- 2 green onions
- ¼ cup crushed peanuts
- cilantro
- lime wedges
Instructions
Make the Peanut Dressing
- In a small bowl, whisk together ½ cup natural peanut butter ¼ cup warm water, 1 tablespoon sriracha, ¼ cup lime juice, 2 tablespoons tamari, 1 teaspoon garlic powder, and 1 teaspoon ground ginger.
- Whisk thoroughly until fully combined. Add more warm water to thin out the sauce, if needed. Add more sriracha to taste.
Prepare the Noodle Salad
- Cook 8 ounces gluten-free rice noodles according to package instructions and drain. Do not rinse the noodles! This removes the starches, making it difficult for the sauce to adhere to the noodles.
- Peel, thinly chop, or shred 2 medium carrots. Thinly slice 1 red bell pepper.
- Chop the cilantro and 2 green onions.
Put it All Together
- In a large bowl, add the chopped carrots, red bell pepper, drained noodles, and peanut sauce. Stir to coat the noodles thoroughly. Enjoy right away at room temperature or place in the fridge for 30 minutes to chill.
- To serve, evenly divide the noodles between 3 bowls. Garnish with ¼ cup crushed peanuts, cilantro, green onions, and lime wedges
Notes
Email me the recipe!
I'll send you a link so you can come back to this later.
Plus more tasty vegan recipes every week. Unsubscribe at any time.
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Nisha says
This recipe was so easy and SO packed with flavor! Delicious!
Lyndsay says
This was so delicious!
Charlene Krepel says
Your photos are beautiful! And now I know what i'm making for dinner tomorrow! I think I have all these ingredients on hand. Thanks!
Maggie says
Thank you Charlene! I appreciate that. I hope you enjoy this salad, it is something we eat often at our house and love it so much!