Vegetarian Thai Peanut Noodles

These vegetarian thai peanut noodles drown rice noodles in a creamy peanut sauce loaded with crunchy veggies in 20 minutes. ♡

If you have been ordering peanut noodles from your favorite Thai spot, this vegetarian thai peanut noodles recipe is going to save you serious cash. Silky rice noodles get tossed in a glossy creamy peanut sauce loaded with garlic, lime, and a hint of heat. Shredded carrots, bell peppers, edamame, and cucumber add crunch and color. The whole bowl comes together in 20 minutes flat.

It is naturally vegetarian, packed with vegetables, and tastes better than takeout. Let’s make it together.

Ingredients

Vegetarian Thai Peanut Noodles

• 8 oz dry rice noodles
• 1/2 cup creamy peanut butter (natural, no added sugar)
• 1/4 cup low sodium soy sauce
• 3 tbsp fresh lime juice
• 3 tbsp brown sugar
• 2 tbsp toasted sesame oil
• 1 tbsp sriracha (adjust to taste)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 to 1/2 cup hot water (to thin sauce)
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup shelled edamame
• 1/2 cucumber, julienned
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro
• 2 tbsp sliced green onions
• 1 tbsp sesame seeds
• Lime wedges for serving

Optional add-ins

• Crispy tofu cubes for extra protein
• Mung bean sprouts
• Crushed red pepper flakes
• Fresh basil leaves
• Chopped roasted cashews

How to Make Vegetarian Thai Peanut Noodles

1. Boil. Bring a large pot of water to a boil. Cook the rice noodles according to package directions, usually 4 to 6 minutes. Drain and rinse with cold water to stop cooking.
2. Whisk. In a large bowl whisk together peanut butter, soy sauce, lime juice, brown sugar, sesame oil, sriracha, garlic, and ginger.
3. Thin. Add hot water 2 tbsp at a time, whisking until the sauce is smooth and pourable but still thick enough to coat the back of a spoon.
4. Toss. Add the drained noodles to the bowl with the sauce. Toss until every noodle is coated.
5. Veggies. Add shredded carrots, bell pepper, edamame, and cucumber. Toss again to combine.
6. Serve. Top with chopped peanuts, cilantro, green onions, sesame seeds, and a lime wedge.

Why This Recipe Works

Natural peanut butter is the foundation. Commercial peanut butters have added sugars and oils that change the flavor and texture. Natural peanut butter (just peanuts and salt) blends into a silky sauce that hugs every noodle without turning gluey. According to USDA nutrition data 2 tablespoons of peanut butter delivers 7g of plant protein, making this 20 minute noodle dinner more filling than it looks.

The hot water trick is essential. Cold peanut sauce is too thick to coat noodles evenly. Whisking in hot water 2 tablespoons at a time loosens the sauce just enough to drape over every strand. Add too much and the sauce slides off. The sweet spot is when it coats the back of a spoon and slides slowly.

Rinsing the noodles in cold water stops the cooking instantly and removes excess starch. Skipping this step means gummy noodles that clump together. This is the same technique restaurant kitchens use for cold noodle dishes. Pair this with our spicy thai basil chicken for a Thai dinner spread.

Tips

• Use natural peanut butter where peanuts and salt are the only ingredients.
• Rinse the cooked noodles in cold water to remove starch and prevent clumping.
• Whisk the sauce smooth before adding noodles. Lumps are hard to remove later.
• Storage: leftovers keep for 3 days in the fridge. The sauce thickens overnight.
• Reheating: stir in 1 tbsp of hot water to loosen the sauce. Microwave on 70 percent power for 90 seconds.
• Meal prep: portion into glass containers for grab and go lunches.
• Substitution tip: almond butter or sunflower butter work for peanut allergies.
• For warmer noodles, do not rinse with cold water. Toss in the sauce immediately after draining.

Variations

• Add tofu: pan fry cubed extra firm tofu and toss in for extra protein.
• Spicy: add 1 tbsp of chili garlic paste to the sauce.
• Crunchy: top with crushed roasted cashews or chopped peanuts.
• Lighter: use zucchini noodles or shirataki noodles in place of rice noodles.
• Coconut version: replace half the hot water with coconut milk for a richer sauce.
• Cold noodle salad: chill before serving for a refreshing summer version.

Common Mistakes to Avoid

• Using sweetened peanut butter. The dish ends up too sweet and the texture is off.
• Adding cold water to the sauce. It does not blend smoothly. Use hot.
• Skipping the rinse. The noodles turn gummy and clump together.
• Overcooking the noodles. They turn mushy and break when tossed in sauce.
• Forgetting the lime. Without acid the sauce tastes flat.

Vegetarian Thai Peanut Noodles

Silky rice noodles tossed in creamy peanut sauce with crunchy veggies, edamame, and peanuts. Ready in 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 520

Ingredients Method Notes

Ingredients

  

• 8 oz dry rice noodles
• 1/2 cup creamy peanut butter natural
• 1/4 cup low sodium soy sauce
• 3 tbsp fresh lime juice
• 3 tbsp brown sugar
• 2 tbsp toasted sesame oil
• 1 tbsp sriracha
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 cup shredded carrots
• 1 red bell pepper sliced
• 1 cup shelled edamame
• 1/2 cucumber julienned
• 1/4 cup chopped peanuts
• 1/4 cup fresh cilantro

Method

 

1. Cook rice noodles per package directions. Drain and rinse with cold water.
2. Whisk peanut butter, soy sauce, lime juice, brown sugar, sesame oil, sriracha, garlic, and ginger.
3. Add hot water 2 tbsp at a time until pourable but thick.
4. Toss noodles in sauce.
5. Add carrots, bell pepper, edamame, and cucumber.
6. Top with peanuts, cilantro, green onions, sesame seeds, and lime wedge.

Notes

Use natural peanut butter for the silkiest sauce. Rinse noodles in cold water to prevent clumping. Add hot water to the sauce gradually.

FAQ

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