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VEGAN THAI PEANUT NOODLES
16

VEGAN THAI PEANUT NOODLES

NUTRITION
HEALTHY RECIPES
Sep 15, 2024

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

  1. Cook the Noodles: Boil the rice noodles according to the package instructions. Once cooked, drain and set aside.
  1. Prepare the Vegetables: While the noodles cook, julienne the carrots and cucumber and slice the bell peppers. Set aside.
  1. 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.
  1. 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.
  1. 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.

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