This post may contain affiliate links. Read the full disclosure here.
This Thai peanut noodles recipe is creamy, satisfying, healthy, a little spicy and also so easy to make! In addition, it's vegan, gluten-free, homemade, customizable and it only takes 20 minutes to make!
This recipe is so much better than take-out and you also know what's in it! Many restaurants don't use quality ingredients and also use a lot of oil and salt.
So, when you make this homemade Thai peanut noodles recipe, you can control the ingredients. This is not an authentic Thai recipe but it really is very delicious and comes together quickly!
I have to say this is one of my husband's favorite dish so I make it all the time. But, before we jump into the recipe, let's talk about how you can customize it and learn some tips.
What is Thai peanut sauce made of for this recipe
So, there are different ways to make Thai peanut sauce and some of them use fish sauce or coconut milk. In this recipe, I will skip the coconut and also I won't be using fish sauce to keep it vegan.
How do you make Thai peanut noodles
I use pad Thai noodles for this recipe but you can use whatever kind of noodles you want. You can also use linguine, soba noodles, or any pasta you have in your pantry.
Thai peanut sauce
I love making my Thai peanut sauce and then using it for this recipe. It takes 5 minutes to make and you can also use it for dipping veggies, spring rolls or marinating tofu.
Colorful bell peppers give crunch and also taste so delicious. Since you can use different colored bell peppers, this dish looks beautiful too!
Carrots are a healthy addition and also provide great texture. But feel free to omit or change it up for other favorite vegetables you like.
I used green cabbage but you can switch it up and use purple cabbage. When cabbage cooks, it as a sweet flavor but you can omit it if you like.
Green onions (scallions) have mild onion flavor so they really work for this recipe. You can also swap it for yellow or white onions too.
My go-to oil is always avocado oil but you can use any kind of natural tasting oil. You can also use sesame oil to give this dish even more Asian flavors.
How to make the Thai peanut noodles step by step
- We will start by making the peanut sauce so add all the ingredients to a food processor or a blender and then blend until very smooth and creamy.
- You can also whisk all the ingredients together but make sure you really mince the garlic and ginger so it's smooth.
- Next, we will be soaking the noodles for about 10 minutes in hot water, drain and rinse. If you are using different noodles, follow the cooking instructions on the package.
- While the noodles are soaking, in a large pan we will add the oil and cook the green onions for a couple of minutes. Next, we will add the bell peppers and carrots and then cook for 5 to 8 minutes until soft but still crunchy.
- When the veggies are soft, we will add the shredded cabbage and cook for 2 more minutes. Lastly, add the soaked noodles and the peanut sauce and then cook for 2 more minutes until the sauce is warm.
Tips & Variations
- You can add coconut milk into the sauce instead of water for a richer flavor.
- If the sauce is too thick, add more water.
- If the sauce is a thinner consistency than you like, you can also add more peanut butter to thicken.
- Add cooked tofu or change up the veggies and use snap peas or broccoli.
- Garnish with cilantro, red pepper flakes, and chopped peanuts.
- To make it spicier, add more hot sauce and also always adjust to taste!
How long does homemade peanut sauce last
You can store the sauce in the fridge, covered, for up to 1 week. You may need to add a little bit of water if the consistency got very thick.
This homemade recipe comes together in 20 minutes and it is very easy and versatile. It is also :
- Gluten-free & soy-free
- Ultra Creamy
- Filling & hearty
- Also so delicious!
More Asian inspired vegan recipes to try
- VEGAN PAD THAI (EASY & HEALTHY)
- BUTTERNUT SQUASH CURRY (VEGAN & HEALTHY)
- SPRING ROLLS WITH PEANUT SAUCE (VEGAN & FRESH)
- THAI RED CURRY RECIPE ( VEGAN & EASY )
- LO MEIN (VEGAN & EASY)
- GARLIC SESAME NOODLES
- SWEET POTATO SUSHI ROLL
- CHICKPEA STIR FRY
So did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This Thai peanut noodles recipe is creamy, satisfying, healthy, a little spicy and so easy to make! It's vegan, gluten-free, homemade, customizable and it only takes 20 minutes to make!
- ½ cup creamy peanut butter
- 3 tbs coconut aminos (sub for soy sauce or tamari)
- 3 tbs lime juice
- 1 tbs maple syrup (sub for another sweetener of choice)
- 1 clove garlic (minced)
- ¼ cup water
- ¼ tsp minced ginger (optional)
- 1tbs sriracha or chili garlic sauce (optional)
Rest of the ingredients
- Add all the ingredients into a food processor or a blender. Blend until very smooth and creamy. Alternatively, add all the ingredients in a medium bowl, whisk until smooth. Set aside.
- In a medium bowl, add the noodles and cover with hot water. Soak for 10 minutes, drain and rinse. If using different noodles, follow the cooking instructions on the package.
- In a large pan or skillet over medium heat, add oil. When the oil is hot, add green onions and cook for 2 minutes until slightly soft.
- Add the bell peppers and carrots to the pan, cook for 5 to 8 minutes until vegetables are soft but still crunchy.
- When the vegetables are soft, add the shredded cabbage and cook for another 2 minutes.
- Add the noodles and peanut sauce to the pan with the vegetables and cook everything while stirring for 2 minutes until the sauce is warm.
- Granish with chopped peanuts, chili flakes and chopped cilantro.
Add coconut milk into the sauce instead of water for a richer flavor.
For thinner sauce, add more water. For thicker consistency, add more peanut butter.
Add cooked tofu or use snap peas or broccoli.
For spicier dish, add more hot sauce and adjust to taste!
- Serving Size: 4
- Calories: 371
- Sugar: 9.5g
- Sodium: 273.4mg
- Fat: 18.7g
- Trans Fat: 0g
- Carbohydrates: 51.5g
- Fiber: 3.6g
- Protein: 2.3g
Keywords: thai peanut noodles, vegan thai peanut noodles, peanut noodles, asian peanut noodles