15 Minute Thai Peanut Noodles
Easy vegan Thai peanut noodles ready in 15 minutes, tossed with a creamy homemade peanut sauce and fresh crunchy vegetables. Better than takeout, delicious cold, and perfect for weeknight dinners and meal-prep lunches.
Servings: 4
Calories: 471kcal
Ingredients
- 8 oz spaghetti
- 1 large English cucumber julienned
- 2 medium carrots julienned
- handful fresh chopped herbs cilantro and scallions
- chopped peanuts (optional) for garnish
Peanut Sauce
- ½ cup peanut butter smooth or chunky
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar or lime juice
- 2 tablespoons chili garlic sauce
- 1½ tablespoons agave
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- ⅓ cup hot water plus more as needed
- ⅛ teaspoon Thai chili pepper flakes optional for spice
Instructions
Make the peanut sauce
- In a small bowl, whisk together the peanut butter, soy sauce, rice wine vinegar or lime juice, chili garlic sauce, and agave.½ cup peanut butter, ¼ cup soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons chili garlic sauce, 1½ tablespoons agave
- Whisk in the hot water until completely smooth. Hot water melts into the peanut butter, giving you a glossy, emulsified sauce rather than a grainy one.⅓ cup hot water
- Add the toasted sesame oil and ginger last, along with the Thai chili pepper flakes if using. If the sauce is thicker than you want, whisk in more hot water a tablespoon at a time.1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, ⅛ teaspoon Thai chili pepper flakes
Make the noodles
- Bring a large pot of water to a boil and cook the noodles according to package directions. Drain, then rinse thoroughly under cold running water. This stops the cooking and rinses off the starch so the noodles stay separate.8 oz spaghetti
- Add the noodles to a large bowl along with the cucumber, carrots, and fresh herbs.1 large English cucumber, 2 medium carrots, handful fresh chopped herbs
- Pour in half of the peanut sauce and toss to coat, then add the rest a little at a time until every strand is coated without sauce pooling at the bottom. Garnish with chopped peanuts and serve immediately. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!chopped peanuts
Notes
Rinse the noodles: It removes excess starch and keeps them from clumping; it makes this great served cold the next day.
Toss the sauce in gradually: noodles vary in absorption, so add half of it to start, toss, then add the rest to taste.
Leftovers or meal prep: the noodles soak up the sauce overnight, making this ideal for meal prep. Loosen with a splash of water before serving.
Make the sauce ahead: it keeps up to 5 days in the fridge and tastes better after the flavors meld.
Gluten-free: use rice noodles or GF pasta and tamari or coconut aminos in the sauce.
Add protein: pan-fried tofu, edamame, shredded chicken, or chickpea pasta all work.
Vegetables: cucumber and carrot for crunch, but peppers, cabbage, celery, or green onion all work. Keep them raw and toss at the end.
Nutrition
Calories: 471kcal | Carbohydrates: 64g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1392mg | Potassium: 547mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5174IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 2mg