Easy vegan Thai peanut noodles are ready in 15 minutes, full of flavor, and perfect as a quick lunch or dinner. A perfect weeknight meal that’s amazing the next day and so much better than takeout!
These 15 minute vegan Thai peanut noodles are so delicious! I could eat these everyday and not get sick of them. I’m a huge fan of peanut butter so that helps a lot. I love anything that’s creamy and fatty!
It’s so much better than takeout, not to mention faster! Add whatever fresh veggies you have in your fridge for a nice crunchy texture to these noodles. I added carrots and cucumber but peppers, cabbage, and celery would all be great.
These vegan Thai peanut noodles were so quick and easy to make. Literally ready in 15 minutes. Start to finish. Make this 5 Minute Thai Peanut Sauce and boil your noodles. In the meantime, chop your veggies and toss everything together. Easy right?
They make great leftovers and are perfect for weekday lunches. In fact, I think they actually taste better the next day. I really like eating cold noodles so I ate these straight from the fridge during the weekday and it was cool and refreshing. I grew up eating cold noodles since there’s several cold noodle dishes in Korean cuisine. But if you’re not a fan, heat these up slightly in the microwave. If it’s too thick, add a tablespoon or two of water and give it a good stir as peanut butter hardens in the fridge.
You don’t have to be picky about which noodles you use. You could use lo mein noodles but I used straight up spaghetti noodles and they were fabulous. Really, any noodle would do.
This 5 Minute Thai peanut sauce is so flavorful and versatile. It’s so fast and easy to make and goes perfectly with these noodles. It’s also a wonderful spring roll peanut sauce or satay peanut dipping sauce. Check out the recipe below:
This is sure to be a go to favorite for busy weeknights or when you’re craving Thai takeout.
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15 Minute Thai Peanut Noodles
- 8 oz spaghetti 4 servings
- 1 large english cucumber julienned
- 2 medium carrots julienned
- Thai peanut sauce
- handful of cilantro for garnish
- Boil your dried noodles according to the direction. Drain and rinse with cold water afterwards.
- Meanwhile, prepare the Thai peanut sauce.
- In a large bowl, toss together the cooked noodles, peanut sauce, cucumber, carrots, and cilantro. Serve immediately or store in an airtight container in the fridge for up to 3 days.
*Nutritional information is an estimate, calculated using online tools.