Easy Peanut Noodles Recipe (Vegan)

I made Cold Thai Noodles with creamy peanut butter, lime juice, grated ginger, garlic and rice noodles, tossed with shredded carrots, scallions, cilantro and toasted peanuts, plus a touch of Sriracha. Ready in 15 minutes and served hot or chilled. Curious about the sauce that pulls it all together?

I make these Easy Peanut Noodles when I want something bold and fast. These Peanut Noodles are crazy good, slightly spicy and drenched in the best peanut sauce ever, ready in about 15 minutes.

I usually start with 8 oz rice noodles or spaghetti, a 1/2 cup creamy peanut butter, 3 tbsp low sodium soy sauce, 2 tbsp fresh lime juice, 1 tsp toasted sesame oil and 1 to 2 tsp Sriracha for heat. I love adding shredded carrots, thinly sliced red bell pepper, scallions, chopped roasted peanuts and cilantro.

It sits somewhere between Peanut Butter And Noodles and Cold Thai Noodles, a little like Sunny’s Easy Chilled Peanut Noodles but hotter.

Why I Like this Recipe

* I love how the sauce is creamy yet bright, it makes every bite pop and I always take more than I planned
* I like the mix of crunchy veggies and soft carbs, that contrast keeps it interesting and not boring
* I like that it’s quick to pull together when I’m tired after school or work, saves me from ordering junk food
* Leftovers actually get better the next day so I can just reheat and be done, perfect for busy weeks

Ingredients

• Rice noodles: mainly carbs for energy low fiber, gentle on the stomach.
• Peanut butter: rich in protein and healthy fats it adds creamy nutty flavor.
• Soy sauce: gives umami and salty depth, adds sodium so use sparingly.
• Lime juice: bright sour notes, vitamin C, helps balance the rich sauce.
• Maple syrup: natural sweetness, a little goes far and adds caramel notes.
• Toasted sesame oil: strong aroma, tiny amount boosts savory and toasty taste.
• Fresh ginger: spicy fragrant, aids digestion and keeps the noodles bright.
• Tofu (optional): plant protein, soaks up sauce and makes the meal heartier.
• Cilantro and peanuts: fresh herb notes plus crunch, peanuts add extra protein.

Ingredient Quantities

• 8 oz (225 g) rice noodles or spaghetti, dried
• 1 tbsp neutral oil (vegetable or canola)
• 1/2 cup (120 g) creamy peanut butter, natural or smooth
• 3 tbsp low sodium soy sauce or tamari
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp rice vinegar
• 1 to 2 tbsp maple syrup or brown sugar, to taste
• 1 tsp toasted sesame oil
• 1 tbsp fresh ginger, grated (about a 1 inch piece)
• 1 clove garlic, minced
• 1 to 2 tsp Sriracha or chili garlic sauce, adjust for heat
• 1/3 cup warm water, plus more if you need to thin the sauce
• 1 cup shredded carrots (about 2 medium)
• 1 red bell pepper, thinly sliced
• 1 small cucumber, julienned, or 1 cup shredded cabbage
• 2 scallions, thinly sliced
• 1/4 cup chopped roasted peanuts, plus extra for serving
• 1/4 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds
• Salt and black pepper, to taste
• Optional: 14 oz (400 g) extra firm tofu, pressed and cubed, pan fried for protein
• Optional: 2 tbsp coconut milk for an extra creamy sauce
• Optional: lime wedges and chili flakes for serving

How to Make this

1. Prep everything: press and cube the tofu if using, shred the carrots, thinly slice the red pepper, julienne the cucumber or shred the cabbage, thinly slice scallions, chop peanuts and cilantro, and measure out sesame seeds. Saves time later, trust me.

2. Cook the noodles per package instructions until al dente; for rice noodles follow package soaking directions in hot water, for spaghetti boil in salted water. Drain and rinse under cold water if serving cold, or set aside and toss with a little oil so they don’t stick if serving hot.

3. Make the peanut sauce: in a bowl whisk together peanut butter, soy sauce/tamari, lime juice, rice vinegar, maple syrup or brown sugar, toasted sesame oil, grated ginger, minced garlic and Sriracha. Add the warm water a little at a time until you get a smooth, pourable sauce; stir in the optional coconut milk if you want it extra creamy. Taste and season with salt and black pepper.

4. If using tofu, heat the neutral oil in a nonstick pan over medium high heat. Pan fry the cubes until golden and crisp on all sides, about 6 to 8 minutes. Remove and set on paper towels to drain.

5. Optional quick veg warm up: toss the carrots and bell pepper into the same pan for 1 to 2 minutes to lightly soften if you prefer warm veggies. Otherwise keep them raw for crunch.

6. Combine noodles, veggies, scallions, half the chopped peanuts and most of the cilantro in a large bowl. Add the tofu if using.

7. Pour the peanut sauce over the noodle mix and toss well to coat evenly. If the sauce feels too thick add more warm water a tablespoon at a time until it reaches the consistency you like. Adjust sweetness, salt, lime or heat to taste.

8. Plate or bowl up the noodles. Sprinkle with the remaining chopped peanuts, toasted sesame seeds and cilantro. Add extra scallions if you want more bite.

9. Serve hot or cold with lime wedges and chili flakes on the side for squeezing and sprinkling. Leftovers are great, they actually get more flavorful after a day in the fridge.

Equipment Needed

1. Large pot for boiling or soaking the noodles
2. Colander or fine mesh strainer for draining and rinsing
3. Large mixing bowl to toss noodles, veggies and sauce
4. Nonstick skillet or frying pan for pan-frying tofu and quick veg warm-up
5. Chef’s knife for slicing, chopping and julienning
6. Cutting board
7. Measuring cups and spoons for the sauce ingredients
8. Whisk or fork plus tongs or a spatula for mixing and serving

FAQ

Easy Peanut Noodles Recipe (Vegan) Substitutions and Variations

• Rice noodles or spaghetti: try soba noodles for a nuttier flavor, glass (cellophane) noodles for a chewier, gluten free option, or whole wheat spaghetti if you want more fiber. Cook times vary so watch them and rinse under cold water to stop the cooking.
• Peanut butter: swap in almond butter or sunflower seed butter (great for nut allergies), or use tahini plus a little maple syrup to round out the taste. You may need extra warm water or a splash of coconut milk to thin the sauce.
• Soy sauce or tamari: coconut aminos are a milder, slightly sweeter vegan swap, or use Bragg liquid aminos if you like that flavor. Just reduce any added salt since these can be salty.
• Optional tofu: use tempeh for a firmer, nuttier bite, chickpeas for a quick no-fry protein, or roasted cauliflower for a lighter veggie version. Tempeh soaks up the sauce well, chickpeas are ready straight from the can after rinsing.

Pro Tips

1) Warm the peanut butter a bit before mixing, either in the microwave for 10-15 seconds or by whisking with hot water, it makes the sauce way smoother and less clumpy. If it still seems thick, use an immersion blender or food processor, youll get a silkier emulsion.

2) Undercook the noodles just a tad so they finish softening when tossed with the sauce, especially rice noodles which keep absorbing liquid. If using spaghetti save 1/4 cup of cooking water to thin the sauce, for rice noodles keep a little of the soaking liquid.

3) For super crispy tofu dust the pressed cubes lightly with cornstarch before frying, use a hot pan and dont crowd it, flip only when a golden crust forms. If you want less fuss bake at 425F for 20-25 minutes and shake the tray once halfway through.

4) Toss just before serving and save garnishes separate, otherwise the cilantro, peanuts and sesame seeds get soggy. Leftovers are better the next day but store sauce and noodles separately when possible, and when reheating add a splash of warm water or coconut milk to loosen things up.