Easy Vegan Peanut Noodles Recipe (20-minute)
Thai vegan peanut noodles are creamy, nutty, spicy, and ready in 20 minutes. They're versatile, slurpable, and perfect for busy weeknights!
Servings: 4 servings
- 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 Tablespoons maple syrup
- 1 Tablespoon sesame oil
- 8 ounces rice, soba, or udon noodles
- 2 bell peppers, julienned or thinly sliced
- 1 cucumber, julienned or thinly sliced
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro, chopped (garnish)
- ⅓ cup roasted peanuts (garnish)
- pinch of red pepper flakes (optional)
Make the peanut sauce: In a small bowl, whisk together peanut butter, water, soy sauce, garlic, ginger, lime juice, maple syrup, and sesame oil. Set aside.
Cook noodles according to instructions on package, minus 1-2 minutes. Drain noodles, rinse under cold water, and transfer to a large bowl.
Pour peanut sauce into bowl and combine until noodles are well coated. Add bell peppers, cucumber, and scallions, and toss to combine. Sprinkle with a pinch of red pepper flakes (if using).
Serve garnished with cilantro and peanuts.
- Storage: Store in a (covered) container in the refrigerator for up to 4 days.
- How to freeze: Leftover noodles can be placed in a freezer-safe container and stored for up to 1 month. You can also freeze the peanut sauce separately for up to 3 months.
- Use unsweetened peanut butter. If using sweetened peanut butter, omit the maple syrup.
- Make ahead: Make the peanut sauce and prep veggies up to 24 hours ahead of time. Store in the refrigerator until ready to make the noodles and serve.
- Cook noodles al dente. To be safe, cook your noodles 1-2 minutes less than the suggested cooking time on package. We don't want overcooked noodles!
- Rinse noodles under cold water. This stops the cooking and prevents the noodles from sticking together.
- Crunchy or creamy peanut butter works. 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.
Calories: 513kcal | Carbohydrates: 68g | Protein: 15g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 1108mg | Potassium: 481mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1867IU | Vitamin C: 78mg | Calcium: 57mg | Iron: 2mg