These vegan peanut noodles are vegan, gluten-free, and loaded with healthy fat. Vegetable stir fry is tossed with rice noodles and a creamy peanut sauce for a delicious, satiating meal. Ready in just 20 minutes, peanut butter noodles are perfect for a quick weeknight dinner.
GUYS. I don’t know why I didn’t share this recipe with you earlier. I’m sorry I deprived you of delicious peanut noodle goodness. The first time you try this recipe, Lord Peanut himself will appear to you in a dream and whisper to you the meaning of life (hint: it’s Peanut Butter). YES, it’s that good. And NO, I am not kidding.
I’m vegan, so I always have a healthy stock of nut and seed butters in my pantry. Peanut butter, almond butter, cashew butter, tahini – you name it. Besides inserting a spoon of nut butter directly into my mouth, my favorite way to use nut butters is by making delicious, satiating sauces and dressings.
I’ve been making an incredible peanut sauce and variations of it since I began my vegan journey a few years back. Funny enough, I never really liked peanut sauce I’d try in restaurants but I love the sauce I made! Especially drizzled on a nice vegetable stir fry tossed with amazing rice noodles.
Enter: peanut noodles 🥜
What are peanut noodles?
This Asian-inspired Thai dish features a stir fry of carrots, red bell pepper, onion, and garlic tossed with brown rice noodles coated in my simple peanut sauce.
You can add whatever vegetables you’d like though! Try broccoli, green beans, or mushrooms – use whatever you have on hand and it’ll taste great. This recipe is really, really hard to mess up.
A more common variation of this peanut noodle recipe is spicy peanut noodles, but if you know me, you know I’m a heat baby. I left a suggestion in the recipe to kick the heat up, but I’ll be saving my lips and tongue from the hell fire that is Sriracha.
How to make vegan peanut butter noodles
- Boil some water and soak rice noodles per packaging instructions. Drain, rinse, and set aside.
- Stir fry red bell pepper, carrots, onion, garlic, and any other veggies of choice.
- Whisk together the peanut sauce until smooth.
- Toss rice noodles with vegetables, then stir in peanut sauce.
- Top with cilantro, green onions, chopped peanuts, or Sriracha!
How long do peanut noodles last in the fridge?
This peanut noodle recipe will only last about 2-3 days and is not freezer-friendly. The rice noodles will get soggy and do not freeze well. If you want to meal prep peanut noodles for more than 2-3 days, I would suggest prepping the stir fried veggies and peanut sauce and storing them in their own containers. Then cook the rice noodles the day you plan to eat them and toss everything in a pan to heat it up.
Quick and easy peanut sauce recipe
This simple peanut sauce can be used in any stir fry recipe, as a dipping sauce for spring rolls, or drizzled on any salad or sandwich that needs a little peanut kick.
All you need to make peanut sauce is…
- Smooth or crunchy peanut butter for creaminess and healthy fat. For best results, use natural peanut butter where the ingredients are just peanuts and salt.
- Soy sauce for saltiness.
- Maple syrup for sweetness.
- Rice vinegar for acidity.
- Ginger powder for a little spiciness.
- Sesame oil is optional, for an amazing depth of flavor.
- Hot water to thin out the sauce.
Whisk it all together and you got yourself a damn perfect peanut sauce. This peanut sauce has it all, y’all!
Peanut butter substitutions for peanut sauce
If you don’t have peanut butter, feel free to sub almond butter or tahini for an equally amazing sauce! I haven’t tried cashew butter or sunflower seed butter in this recipe, but I imagine they would make good sauces too.
If you like this recipe, you’ll love my Tahini Pad Thai!
Another Thai-inspired dish featuring noodz + veg covered in a dreamy, creamy sauce? Uh, yes ☝️
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO
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Vegan Peanut Noodles
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Description
These vegan peanut noodles are vegan, gluten-free, and loaded with healthy fat. Vegetable stir fry is tossed with rice noodles and a creamy peanut sauce for a delicious, satiating meal. Ready in just 20 minutes, peanut butter noodles are perfect for a quick weeknight dinner.
Ingredients
Peanut Noodles
- 8oz brown rice noodles
- 2 medium carrots, ribboned *
- 1 medium red bell pepper, julienned
- 1/2 medium onion, thinly sliced
- 3 cloves garlic, minced
Peanut Sauce
- 1/2 cup smooth or crunchy peanut butter (use natural peanut butter for best results)
- 1/2 cup hot water
- 1/4 cup soy sauce (sub tamari if gluten-free)
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional but recommended)
- 1 teaspoon ginger powder
Serving Suggestions
- Sriracha, for some heat
- Cilantro or green onions
- Chopped peanuts
Instructions
- Cook rice noodles per packaging instructions. Boil some water and soak rice noodles for specified time on the package. Drain, rinse, and set aside.
- Make the peanut sauce. In a small bowl, whisk together all the peanut sauce ingredients except the hot water. Once smooth, slowly whisk in the hot water until creamy. If too thin, add more peanut butter. If too thick, add more water.
- Stir fry the veggies. Heat a little oil or water in a large pan over medium high heat. Once hot, stir fry sliced onion and julienned red bell pepper 2-3 minutes. Then add in the ribboned carrot and minced garlic and stir fry an additional 5 minutes until veggies are tender.
- Stir it all together. Reduce heat to low, then add rice noodles and peanut sauce to the pan and toss until well incorporated and evenly heated.
- Serve immediately and top with cilantro, green onions, chopped peanuts, or Sriracha! Peanut noodles keep in the fridge about 2-3 days.
Notes
* Using a vegetable peeler, peel the carrots to create ribbons. Alternatively, you can julienne the carrots. If julienning, add the carrots to the pan with the onion and red pepper so they have more time to cook.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 453.53
- Sugar: 8.35g
- Fat: 16.38g
- Carbohydrates: 61.25g
- Protein: 14.25g
- Cholesterol: 0g
Keywords: Peanut Sauce, Peanut Butter Noodles, Peanut Noodles, Easy Vegan Dinners, Vegetable Stir Fry
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2 comments
Peanut butter lover’s delight! Treat yourself to a little slice of heaven with this recipe. It’s easy peasy, especially when your daughter makes dinner lol. We topped our noodles with cilantro and peanuts, which made for a lovely presentation. We did not add the siracha, as the flavor was delicious enough. This recipe can literally be ready in 20 minutes which makes this a great weeknight meal!
★★★★★
I’m so happy you and Stephanie enjoyed this recipe!! It is also one of my favorites for a super easy, quick dinner!