Thai Peanut Noodles in 15 Minutes

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

Expert Tips

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.

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