20-Minute Vegan Thai Peanut Noodles
Simple, fast, and bursting with Thai flavors, this vegan peanut noodle dish is a wholesome and satisfying meal that’s easy to customize and ideal for any weeknight dinner or meal prep.
Equipment
- 1 Large Nonstick Skillet or Wok
- Measuring cups and spoons
- Whisk
- Colander
- Grater
Ingredients
Noodles:
- 8 oz 230 g fettuccine, spaghetti, rice noodles, or ramen noodles
Sauce:
- ½ cup smooth peanut butter preferably salted
- ¼ cup low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons packed light brown sugar
- ½ tablespoon Thai red curry paste
- 2 tablespoons freshly squeezed lime juice
- 2 cloves garlic finely minced
- ¼ teaspoon red pepper flakes
- 4 tablespoons water
Vegetables and Garnish:
- 2 tablespoons sesame oil
- 1 large red bell pepper seeded and thinly sliced
- 1 large carrot grated
- ¼ cup roasted salted peanuts crushed
- ¼ cup chopped spring onions
- ⅓ cup fresh cilantro roughly chopped
- Lime wedges for serving (optional)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add your choice of noodles and cook according to package instructions, but slightly undercook them to maintain a firm texture. Once done, drain the noodles, rinse briefly under cold water to stop cooking, and set aside.
- Prepare the Peanut Sauce: In a medium bowl or measuring jug, combine the smooth peanut butter, soy sauce, toasted sesame oil, light brown sugar, Thai red curry paste, lime juice, minced garlic, red pepper flakes, and water. Whisk vigorously until you achieve a smooth, creamy sauce with no lumps. Adjust water to reach your desired consistency.
- Sauté the Vegetables: Heat sesame oil in a large nonstick skillet or wok over medium heat.Add the sliced red bell pepper and grated carrot. Stir-fry quickly for about 2–3 minutes until the vegetables soften slightly but still retain some crunch.
- Combine Sauce and Vegetables: Pour the prepared peanut sauce into the skillet with the vegetables.Stir well and cook for another 2 minutes, allowing the sauce to warm through and coat the veggies evenly.
- Toss Noodles and Garnish: Add the cooked noodles to the skillet. Gently toss everything together to combine, ensuring the noodles are fully coated with the sauce and mixed well with the veggies. Remove from heat and fold in crushed peanuts, spring onions, and cilantro.
- Serve and Enjoy: Dish out the noodles into bowls. Garnish with extra crushed peanuts, fresh cilantro, and lime wedges on the side for an extra zesty finish.
Notes
- Noodle Options: Feel free to swap noodles based on your preference or dietary needs—rice noodles or gluten-free options work wonderfully here.
- Spice Level: Adjust the amount of Thai red curry paste and red pepper flakes to suit your heat tolerance. For milder taste, reduce or omit the flakes.
- Make Ahead: The peanut sauce can be prepared a day in advance and refrigerated, making this dish a quick assembly meal.
- Protein Boost: Add tofu, tempeh, or edamame for extra protein and texture if desired.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the noodles.
