This Easy Vegan Peanut Noodle Recipe is perfect for a quick lunch or dinner. Filled with fresh veggies and a creamy, spicy peanut sauce, these peanut noodles are sure to become a favorite.
½cupnatural peanut butteror other nut or seed butter
1tablespoonsrirachamore to taste
¼cuplime juiceor rice vinegar
1teaspoongarlic powder
1teaspoonground ginger
2tablespoonssoy sauceor tamari or coconut aminos for a gluten-free option
¼cupwarm watermore if needed
Noodles Bowl
8ouncesgluten-free rice noodles or gluten-free linguine
1red bell pepperthinly sliced
2medium carrotsshredded or peeled
2green onionsthinly sliced
¼cuppeanutschopped for garnish (optional)
cilantrochopped for garnish (optional)
lime wedgesto squeeze on top (optional)
Instructions
Make the Peanut Dressing
In a small bowl, whisk together the peanut butter and warm water.
Add the remaining ingredients to the sauce.
Whisk thoroughly until fully combined. Add more warm water to thin out the sauce, if needed. Add more sriracha to taste.
Prepare the Noodles and Veggies
Cook noodles according to package instructions and drain (but do not rinse).
Peel, thinly chop, or shred the carrots.
Thinly slice the red bell pepper.
Chop the cilantro and green onions.
Put it All Together
In a large bowl, add the chopped veggies to the noodles and stir.
Pour the peanut butter sauce over the noodle mixture and stir to coat the noodles thoroughly.
Plate the peanut noodles, then garnish with chopped peanuts, cilantro, and green onions. Serve with lime wedges, if desired.
Notes
See more expert tips, pictures, and variations above for making the best vegan Thai peanut noodles!Yield: 3 bowls of peanut noodlesServing Size: 1 bowlStorage: To store vegan peanut noodles, refrigerate them in an airtight container for 3 to 5 days. Reheating: Peanut noodles can be served warm or cold. If reheating, just add a splash of water or broth to maintain the sauce's consistency, and microwave in 30-second intervals or heat on the stovetop until thoroughly heated.Nut-Free Option: Swap the peanut butter for a natural sunflower butter or tahini. Replace the chopped peanuts with roasted chickpeas or sesame seeds.