Vegan Thai Peanut Noodle (15-Minute Recipe)
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.
Servings: 3 bowls
Calories: 358kcal
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.
Chop the veggies to be the same size. This helps them blend in with the noodles to be a cohesive size.
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
Storage: 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, sesame seeds, or pumpkin seeds.
Nutrition
Serving: 1bowl | Calories: 358kcal | Carbohydrates: 18g | Protein: 15g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 800mg | Potassium: 512mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1339IU | Vitamin C: 62mg | Calcium: 50mg | Iron: 2mg
