VEGAN THAI PEANUT NOODLES
Vegan Thai Peanut Noodles are a quick, flavourful dish that combines the richness of creamy peanut butter with the freshness of julienned carrots, bell peppers, and cucumber. The rice noodles provide a soft base for the crunchy vegetables, and the spicy, tangy peanut sauce made with soy sauce, lime juice, and red pepper flakes ties the ingredients together beautifully. This easy-to-make dish is perfect for a quick lunch or dinner and is both nutritious and satisfying. The balance of textures and flavours makes this bowl a delightful option for those craving a plant-based meal with an Asian-inspired twist.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Thai, Asian
PREPARATION / TECHNIQUES
No-Cook (for sauce), One-Pot Wonders, Boil (for noodles)
OCCASION / HOLIDAY
Weeknight Dinner, Picnic, Spring, Summer, Quick Lunch, Family Gathering
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Cholesterol, Quick & Easy, Gluten-Free (if using gluten-free soy sauce)
DISH TYPE
Noodles, Main Dish
INGREDIENTS FOR VEGAN THAI PEANUT NOODLES
- 60g rice noodles, cooked
- 1/4 cup carrots, julienned
- 1/4 cup bell peppers, sliced
- 1/4 cup cucumber, julienned
- 1 tbsp peanut butter
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1/2 tbsp lime juice
- 1/4 tsp red pepper flakes
FULL NUTRITIONAL INFORMATION
- Calories: 320
- Protein: 8g
- Carbohydrates: 42g
- Fibre: 6g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 600mg
- Sugars: 5g
PREPARATION FOR VEGAN THAI PEANUT NOODLES
- Cook the Noodles: Boil the rice noodles according to the package instructions. Once cooked, drain and set aside.
- Prepare the Vegetables: While the noodles cook, julienne the carrots and cucumber and slice the bell peppers. Set aside.
- Make the Peanut Sauce: Whisk together the peanut butter, soy sauce, lime juice, and red pepper flakes in a small bowl until smooth and creamy.
- Combine the Ingredients: Toss the cooked noodles with the julienned carrots, cucumber, and bell peppers in a large bowl. Pour the peanut sauce over the noodles and vegetables, then toss until evenly coated.
- Serve: Transfer the noodle mixture to a serving bowl. Garnish with additional red pepper flakes or a squeeze of lime if desired. Serve immediately and enjoy!
PREP TIME
10 minutes
COOKING TIME
10 minutes (for noodles)
TIPS FOR VEGAN THAI PEANUT NOODLES
- Warm the peanut butter in the microwave for 10-15 seconds before mixing for a smoother sauce.
- Adjust the spice level by increasing or reducing the amount of red pepper flakes based on your preference.
- Use fresh lime juice for a more vibrant flavour.
VARIATIONS
- Add tofu or edamame for extra protein and texture.
- Swap out the rice noodles for zucchini noodles (zoodles) to make the dish lower in carbs.
- For more variety, include other vegetables like spinach, broccoli, or snap peas.
- Drizzle with sriracha or sprinkle with crushed peanuts for added flavour and crunch.
PREPPING AND STORAGE
- Fridge: Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it chills, so add a water or lime juice splash when reheating.
- Freezer: It’s best to store the cooked noodles and sauce separately if freezing. Thaw in the fridge overnight and reheat the noodles before adding the sauce and fresh vegetables.