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Vegan Thai Peanut Noodles

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⭐ Why You’ll Love It:

✔️ 100% vegan & dairy-free
✔️ Quick & easy (ready in 25 minutes!)
✔️ Creamy, nutty, and just the right amount of spice
✔️ Perfect hot or cold — great for leftovers or meal prep

🧾 Ingredients

For the Peanut Sauce:

  • ⅓ cup natural peanut butter (creamy or crunchy)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon maple syrup (or agave)
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1–2 teaspoons sriracha or chili garlic sauce (to taste)
  • 1–2 tablespoons hot water, to thin if needed
  • Optional: ½ teaspoon fresh ginger, grated

For the Noodles & Veggies:

  • 8 oz rice noodles or spaghetti
  • 1 tablespoon sesame oil or neutral oil
  • 1 red bell pepper, thinly sliced
  • 1 carrot, shredded or julienned
  • 1 cup edamame, cooked
  • 2–3 green onions, chopped
  • ½ cup red cabbage, thinly sliced (optional)
  • Optional: fresh cilantro, basil, or mint

👩‍🍳 Instructions

🔸 Step 1: Cook the Noodles

  1. Cook rice noodles or pasta according to package directions.
  2. Drain, rinse under cold water, and set aside.

🔸 Step 2: Make the Peanut Sauce

  1. In a bowl or blender, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and sriracha.
  2. Add hot water 1 tablespoon at a time to thin to desired consistency.

🔸 Step 3: Sauté the Veggies

  1. Heat sesame oil in a large skillet over medium heat.
  2. Add bell pepper, carrot, and cabbage (if using). Sauté for 3–4 minutes until just tender.

🔸 Step 4: Combine Everything

  1. Add cooked noodles and edamame to the skillet.
  2. Pour the peanut sauce over and toss well to coat everything evenly.
  3. Stir in green onions and cook for another 1–2 minutes, just to warm through.

🔸 Step 5: Garnish & Serve

  1. Serve hot or cold, topped with:
  • Chopped peanuts
  • Cilantro or basil
  • Lime wedges
  • Extra sriracha or chili flakes

🔁 Add-Ins & Variations:

  • Swap edamame for tofu, chickpeas, or tempeh
  • Add mushrooms, zucchini, or snap peas
  • Use zucchini noodles for a low-carb version
  • Make it extra spicy with crushed red pepper or Thai chilis

❄️ Storage & Reheat:

  • Fridge: Store in an airtight container for up to 4 days
  • Reheat: Enjoy cold or microwave gently with a splash of water to loosen the sauce
  • Meal prep tip: Store sauce separately and mix in when ready to eat!

❓ FAQs

Can I use almond or cashew butter instead of peanut butter?
Yes! Any nut or seed butter works — just adjust sweetness and saltiness to taste.

Is this recipe gluten-free?
Use tamari instead of soy sauce and rice noodles to keep it gluten-free.

Can I serve this cold like a noodle salad?
Absolutely! It’s delicious cold or room temp — perfect for lunches or picnics.

💡 Final Thoughts

These Vegan Thai Peanut Noodles are a bold, flavorful, and satisfying dish that comes together fast and is endlessly customizable. Whether you’re craving a cozy bowl of noodles or a refreshing cold salad, this recipe hits every note. 🥜🌱🥢

Want a noodle jar version, spaghetti squash swap, or protein-packed upgrade next? Let me know!

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