Vegan Thai Peanut Noodles
Garnish the noodles with sesame seeds and chopped cilantro for added texture and freshness. Enjoy these vegan Thai peanut noodles as a standalone meal or serve them as a side dish alongside your favorite protein. This versatile and crowd-pleasing dish is a fantastic addition to your repertoire of vegan recipes.
INGREDIENTS
For the Noodles:
- 8 oz (about 2 cups) of rice noodles or any other noodles of your choice
- 1 tablespoon vegetable oil
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1/2 cup chopped scallions (green onions)
- Sesame seeds and chopped cilantro, for garnish (optional)
For the Peanut Sauce:
- 1/2 cup peanut butter (creamy or crunchy)
- 2 tablespoons soy sauce or tamari (for a gluten-free option)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- 3-4 tablespoons warm water (for desired consistency)
INSTRUCTIONS
Prepare the Noodles:
- Cook the rice noodles according to the package instructions. Drain and set aside.
Make the Peanut Sauce:
In a bowl, whisk together the peanut butter, soy sauce or tamari, rice vinegar, maple syrup or agave nectar, lime juice, minced garlic, grated ginger, and red pepper flakes.
Add warm water, one tablespoon at a time, and whisk until the sauce reaches your desired consistency. It should be creamy and pourable.
Sauté the Vegetables:
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the thinly sliced red bell pepper, julienned carrot, broccoli florets, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Combine the Noodles and Sauce:
Add the cooked rice noodles and chopped scallions to the skillet with the sautéed vegetables.
Pour the peanut sauce over the noodles and vegetables.
Toss everything together until the noodles and vegetables are evenly coated with the peanut sauce. If the sauce thickens, you can add a bit more warm water and toss again.
Serve the Vegan Thai Peanut Noodles:
Garnish with sesame seeds and chopped cilantro if desired.
Serve the noodles hot, either as a main dish or a side dish.
TIPS
- Adjust the level of spiciness by adding more or less red pepper flakes.
- Feel free to customize the vegetable selection based on your preferences and what’s in season.
- If you want to add protein, you can include tofu, tempeh, or cooked chickpeas.
- Use a gluten-free noodle option if needed for a gluten-free meal.
- Leftover Thai peanut noodles can be refrigerated and enjoyed the next day. You might need to add a splash of water when reheating to loosen the sauce.
NUTRITION VALUE
- Calories: 350-400 (approximate values)
- Carbohydrates: 45-50g
- Protein: 8-10g
- Fat: 16-18g
- Fiber: 5-6g
