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A plate of easy vegan peanut noodles with a soy peanut sauce, ribboned carrots, julienned red bell peppers, chopped peanuts, and cilantro.

Vegan Peanut Noodles

  • Author: Mimi Ace
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan


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.



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 


  1. Cook rice noodles per packaging instructions. Boil some water and soak rice noodles for specified time on the package. Drain, rinse, and set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Serve immediately and top with cilantro, green onions, chopped peanuts, or Sriracha! Peanut noodles keep in the fridge about 2-3 days. 


* 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. 


  • 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