Thai Peanut Noodles is a warm and comforting dish ready in 15 minutes! This simple recipe is prepared with homemade peanut sauce and tossed with julienned vegetables. Add your favorite protein, or enjoy it as is! This easy and delicious meal will quickly become a family favorite!
This Thai peanut noodles dish is a great way to break away from the same old pasta dishes. This Asian-inspired recipe uses healthy instant rice noodles paired with a peanut sauce that is easy to prepare. You can enjoy the noodles and peanut sauce tossed together on their own, but I’ve added a few of my favorite veggies to liven it up.
Use this basic recipe, and then add your favorite protein. My family prefers different proteins, and this is the perfect dish to make to accommodate everyone. I can quickly whip up some pan-fried tofu for the kids and myself and then my husband can dice up some cooked chicken.
I also frequently make this dish when I’m hosting non-vegan friends and family, and then serve everything buffet style, so each guest can dress up their noodles the way they like it best, adding more veggies and an assortment of protein options. It’s always a huge hit, with people returning for seconds!
Why You’ll Love This Thai Peanut Noodles Recipe
Rich and Comforting: The peanut sauce makes these noodles rich and filling, but it’s also not heavy. It’s a great meal when you crave the comfort of noodles but don’t want to feel that hefty feeling.
Quick and Easy: When you need a fast and simple recipe to make on a weeknight, this is it! It’s ready in only 15 minutes.
Customizable: Everything else is easily customizable once you prepare the noodles and the peanut sauce. Use the veggies you have on hand, and toss them with your favorite protein.
Vegan and Gluten-Free: This recipe is naturally vegan, and the noodles are gluten-free.
Ingredients and Substitutions
This is a list of the ingredients you need with substitution suggestions. For complete measurements, see the recipe card at the bottom of the post.
Rice Noodles: I prefer rice noodles because they are more authentic to Thai cuisine. They are also gluten-free. However, you can use whole-wheat spaghetti or linguine if you can’t find rice noodles.
Sesame Oil: Added to the rice noodles to keep them from sticking together.
Peanut Butter: Use natural creamy peanut butter.
Soy Sauce: I use soy sauce, but if you want to ensure this recipe is gluten-free, choose tamari or coconut aminos.
Maple Syrup: Adds a hint of sweetness. You can also use agave syrup.
Rice Vinegar: The best option is rice vinegar, but if you don’t have rice vinegar, you can use apple cider vinegar or water.
Garlic and Ginger: Two cloves of minced garlic and a teaspoon of fresh ground ginger add depth of flavor.
Red Pepper Flakes: For a hint of heat. You could also use sriracha to add spice. Leave it out if you prefer no spice.
Lime Juice: For a hint of acidity and lift.
Vegetables: I used thinly sliced red pepper, shredded carrots, and green onions.
Garnishes: Cilantro and chopped peanuts help to give the dish additional texture.
How to Make Easy Thai Peanut Noodles
Prepare the Rice Noodles: Cook noodles according to package directions. I use instant rice noodles. To prepare instant rice noodles, place them in a large bowl, and pour boiling water over them. Allow the noodles to sit in the boiling water for 3 minutes, then drain, and rinse the noodles in cold water. Add them to a large bowl, and toss with sesame oil to keep them from sticking.
Make the Peanut Sauce: Whisk together the peanut sauce ingredients in a medium mixing bowl.
Chop the Vegetables: Thinly slice the red pepper, shred the carrots, and dice the green onions. Roughly chop the cilantro and shelled peanuts.
Toss Together: In a large bowl, toss the rice noodles in the peanut sauce, add the vegetables, and toss.
Serve: Add the noodles to your serving bowls—top with roughly chopped cilantro and chopped peanuts. Enjoy!
Frequently Asked Questions
Rice noodles are the best, but you can use spaghetti, linguine, or even ramen noodles.
Alter the dish’s spiciness by adding or subtracting more or less red pepper flakes or adding a bit of sriracha. Taste the sauce before adding more spice to ensure you don’t overdo it!
Store leftovers in the fridge for 3-4 days. You can enjoy them either cold or warmed up. Although, I prefer to warm them up with a tablespoon of water to bring the noodles back to life.
Noodles, in general, don’t freeze well. They become a bit mealy after they defrost. While I don’t recommend freezing the noodles, you can make a large batch of sauce and freeze for later.
Keep the Noodles from Sticking: Rice noodles can stick together easily after being drained and rinsed. The key to keeping the noodles from sticking together is to toss them in a small amount of oil. I recommend sesame oil, but you can use any oil on hand. Two teaspoons of oil should be enough.
Soften the Vegetables: I don’t think the vegetables need to be cooked, but if you’d like to soften the red pepper slices and the carrots, you can sauté them for a few minutes over low-medium heat.
Make it Gluten-Free: Ensure this recipe is entirely gluten-free by using rice noodles and tamari or coconut aminos. Regular noodles and soy sauce both contain gluten.
More Noodle Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Thai Peanut Noodles
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon lime juice
Noodles and Vegetables
- 8 ounces rice noodles or other type of preferred noodles
- 1 red pepper thinly sliced
- 1 carrot shredded
- ¼ cup green onions sliced on the diagonal
- ¼ cup fresh cilantro roughly chopped
- 2 tablespoon peanuts roughly chopped
- Cook noodles according to package directions. I use instant rice noodles. To prepare instant rice noodles, place them in a large bowl, and pour boiling water over them. Allow the noodles to sit in the boiling water for 3 minutes, then drain, and rinse the noodles in cold water. Add them to a large bowl, and toss with sesame oil to keep them from sticking.
- Whisk together the peanut sauce ingredients in a medium mixing bowl.
- Thinly slice the red pepper, shred the carrots, and dice the green onions. Roughly chop the cilantro and shelled peanuts.
- In a large bowl, toss the rice noodles in the peanut sauce, add the vegetables, and toss.
- Add the noodles to your serving bowls—top with the roughly chopped cilantro and chopped peanuts. Enjoy!
First time trying rice noodles and the were good! The peanut sauce was amazing!
Oooh, I love how these noodles come together in only 15 minutes. The flavors sound wonderful and so vibrant from all the vegetables.
These noodles are fabulous! I made them for dinner last night and my whole family thoroughly enjoyed them!
Sisley White - Sew White
So quick and absolutely delicious. We had some leftovers so they went into lunch boxes and it worked so well.
Love how quick and easy this is and lots of delicious flavours!
Who needs takeout when you can make delicious dinners like this at home. Saves money and tastes better too.
This turned out so amazing, loved the recipe it was really easy to follow it.
These were amazing. So quick and easy and the flavour was incredible.