Thai-inspired vegan peanut noodles are healthy, packed with flavor, and ready in the amount of time it takes to boil noodles!
Regular readers are very aware of my love for peanut butter. It's definitely high on my list of comfort foods. I love it in savory dishes and I love it in desserts. And Thai peanut sauce is one of my favorite savory applications for peanut butter. It gives the overall dish a lovely nutty flavor and provides rich creaminess.
This recipe for vegan peanut noodles could not be easier: whisk the peanut sauce together, chop the peppers and scallions, and boil the noodles - dinner is ready! The peanut sauce is rich and savory, and pairs beautifully with the raw, crunchy vegetables. You can make peanut noodles so many different ways - add additional protein, substitute gluten-free noodles, add more veggies, add a splash of hot sauce, etc. Make it your own!
Are Rice Noodles Gluten-Free?
Yes, rice noodles are naturally gluten-free, as are soba noodles. However, udon noodles are not gluten-free, although you can find gluten-free udon noodles in certain supermarkets.
Should I Use Creamy or Crunchy Peanut Butter?
You can use either in this recipe! If you want a smoother, silkier texture, I recommend using creamy peanut butter. But if you prefer a more textured sauce (my preference), I recommend using crunchy.
Why Doesn't This Recipe Add Salt?
Because natural peanut butter AND soy sauce already contain a fair amount of salt, no extra salt is needed for this dish. Of course, if the finished dish is not salty enough for your liking, you can always add some at the end.
Make the peanut sauce: In a small bowl, whisk together peanut butter, water, soy sauce, lime juice, maple syrup, garlic, ginger, and sesame oil. Set aside.
Cook noodles according to instructions on package. Drain noodles and transfer to a large bowl.
Pour peanut sauce into bowl and combine until noodles are well coated. Add bell peppers and scallions, and toss to combine.
Serve garnished with cilantro and peanuts.
Variations and Helpful Tips
Add additional vegetables (or substitute) like carrots, cucumbers, broccoli, etc.
Although this dish is very satisfying and hearty, you could add additional protein to make it even more substantial! Tofu, chickpeas, or chicken would all be delicious with the peanut sauce.
If you are avoiding gluten, you could substitute tamari for the soy sauce (which contains gluten).
Store in a (covered) container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
Add 1 tsp. of hot sauce to give the peanut noodles some heat!
More Vegan Recipe Ideas!
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
Vegan Peanut Noodles
- ½ cup all-natural peanut butter*
- 1 Tablespoon water
- ¼ cup soy sauce
- 1 garlic clove, minced
- 1 (1-inch piece) ginger, minced
- 2 Tablespoon lime juice
- 2 Tablespoon maple syrup
- 1 Tablespoon sesame oil
- 8 oz. rice, soba, or udon noodles
- 2 bell peppers, diced
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro (garnish)
- ⅓ cup roasted peanuts (garnish)
- Make the peanut sauce: In a small bowl, whisk together peanut butter, water, soy sauce, lime juice, maple syrup, garlic, ginger, and sesame oil. Set aside.
- Cook noodles according to instructions on package. Drain noodles and transfer to a large bowl.
- Pour peanut sauce into bowl and combine until noodles are well coated. Add bell peppers and scallions, and toss to combine.
- Serve garnished with cilantro and peanuts.