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Easy Peanut Noodles (20 Minute!)

April 27, 2019 By Kaitlin McGinn 13 Comments

Super easy Vegan Peanut Noodles that only take 20 minutes to make! Satisfying, protein-packed, and a perfect quick meal or take-along lunch.

Asian Peanut Noodles served in a bowl

These creamy, flavorful Vegan Peanut Noodles are a satisfying, protein-packed meal. Plus they only take 20 minutes to assemble. Serve them warm or chill first to let the flavors develop even further. (I enjoy both ways, but prefer them cold.) They also make a wonderful take-along lunch. Perfect with your favorite veggies or edamame on the side. I always find this dish so pleasantly filling and energizing.

Creamy Asian Peanut Butter Noodles in a bowl topped with cilantro

I absolutely adore this Thai Peanut Sauce and am constantly searching for new ways to incorporate it. (You could also try it on this colorful Fresh Thai Quinoa Salad as well.) Make this dish your own with your favorite additions. Toss in some fresh sugar snap peas, bell pepper, shredded carrot, cabbage, edamame, or baked tofu. I love sprinkling crushed peanuts on top for crunchy texture. Hope you enjoy!

Come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try – your feedback is always very appreciated. Thank you!)

Creamy Thai Noodles with peanut butter sauce
Easy Asian Peanut Noodles in a bowl with fork
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4.83 from 23 votes

Easy Peanut Noodles

20-minute easy peanut butter noodles! Satisfying, protein-packed, and a perfect quick meal or take-along lunch.
Author: Kaitlin – The Garden Grazer
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Category: Main Dish
Cuisine: Gluten-Free Option, Oil-Free, Vegan
Servings:4 medium bowls

Ingredients

  • 8 oz. spaghetti noodles (gluten-free if desired)

Thai Peanut Sauce:

  • 1/2 cup natural peanut butter (smooth or crunchy)
  • 2 Tbsp. maple syrup or brown sugar (more/less to taste)
  • 1 1/2 Tbsp. tamari (or soy sauce)
  • 2 Tbsp. fresh lemon or lime juice
  • 1-2 cloves garlic
  • 2 tsp. fresh grated ginger (more to taste)
  • Hot water to thin to desired consistency

For serving (optional):

  • Crushed peanuts, sesame seeds, cilantro, fresh lime juice, green onion, sriracha, red pepper flakes

Instructions

  • Cook pasta according to package instructions, taking care not to overcook. Drain when finished.
  • Meanwhile, make the peanut sauce:
    Mince garlic and grate ginger. (I use a microplane grater for ginger.) In a medium/large mixing bowl, add all peanut sauce ingredients except water.
    Heat 3/4 cup water to just under boiling. Add hot water a couple tablespoons at a time, slowly whisking and working the mixture together.
    Continue adding water and whisking until sauce is thin enough to mix the noodles in. (I usually add about 1/2 cup to 2/3 cup hot water.) Adjust flavors if needed.
  • When pasta is cooked and drained, immediately add it to bowl with peanut sauce. Gently toss to combine. (Sauce will thicken further when combined with pasta.)
  • Serve with any desired toppings. Add fresh lime juice or extra tamari for a flavor boost if needed. Great served warm or chilled!

Notes

Made gluten-free with gf pasta and tamari. (I love brown rice/quinoa spaghetti.)
If serving warm, the texture will be more soft & creamy. If serving chilled, it will be drier & sticky.
Smooth or crunchy peanut butter works for this recipe (crunchy will give it more texture).
Other additions: edamame, shredded carrot, cabbage, snow peas, bell pepper, baked tofu, etc.
See more notes & variations of the Thai Peanut Sauce here.

Nutrition Per Serving (estimate)

Calories: 428kcal | Carbohydrates: 55g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Potassium: 374mg | Fiber: 4g | Sugar: 9g | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
easy peanut noodles photo collage

Plus if you’re looking for more quick & easy dinner inspiration, check out these Vegan Butter Chickpeas or the “15 Best Easy Vegan Weeknight Meals” roundup!

Filed Under: 30 Minutes or Less, Asian-Inspired, Gluten-Free, Main Dish, Most Popular, Recipe, Vegan, WFPBNO Tagged With: comfort food, family-friendly, garlic, ginger, maple syrup, noodles, peanut butter, peanut sauce, plant protein, thai

Previous Post: « Creamy Sun-Dried Tomato Mushroom Pasta (Vegan)
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Reader Interactions

Comments

  1. Wendy T

    April 29, 2019 at 5:47 pm

    This was really good! Thumbs up from the family. I used rice noodles and added some broccoli for extra crunch.5 stars

    Reply
    • Kaitlin McGinn

      April 29, 2019 at 7:26 pm

      Hi Wendy! Yay! LOVE the rice noodle & broccoli addition – perfect! Thrilled to hear your family enjoyed. Thanks so much for taking the time to come back and leave a message & rating 🙂 Wishing you all a beautiful week! -Kaitlin

      Reply
  2. Onlinecake.in

    May 21, 2019 at 3:04 am

    This is seriously the best recipe that I have ever made, and quite possibly one of the best ones that I have ever eaten.
    it was fantastic. Thank you!5 stars

    Reply
    • Kaitlin McGinn

      June 11, 2019 at 12:58 pm

      Yay, thrilled to hear you enjoyed it so much! Thanks for the sweet comment – wishing you a beautiful rest of the week! -Kaitlin

      Reply
  3. PureGusto Coffee Company

    June 3, 2019 at 5:27 pm

    WOW THIS IS AWESOME. Thank you!5 stars

    Reply
  4. Experience Invest

    June 7, 2019 at 8:07 am

    BAM! I so love this!5 stars

    Reply
  5. west38

    June 10, 2019 at 9:36 am

    Hope more cool stuff on the way! I appreciate your blog!5 stars

    Reply
  6. Marilyn

    June 18, 2019 at 3:10 pm

    Delicious! I’m very new to plant based and make ahead lunches are super important to me for success. The batch I made of this was perfect for this, thank you Kaitlin! I added the scallions and red pepper as suggests and also topped it with shredded carrot and bean sprouts for crunch and color.

    Reply
    • Kaitlin McGinn

      July 16, 2019 at 9:41 am

      Hi Marilyn! Wonderful to hear that! I’m a big fan of make-ahead and leftovers as well 🙂 So thrilled this worked out for you and I LOVE your carrot & bean sprout addition – yum! Wishing you all the joy on your new plant-based journey! -Kaitlin

      Reply
  7. Veronica

    September 13, 2019 at 11:53 am

    These Asian peanut noodles are absolutely scrumptious and just bursting with flavor, my sister and I enjoyed them immensely on our girls night in!5 stars

    Reply
    • Kaitlin McGinn

      September 16, 2019 at 8:48 am

      Yay! Wonderful to hear you both enjoyed, Veronica! Thanks so much for the kind feedback. Wishing you guys great week!

      Reply
  8. Megan

    May 19, 2020 at 4:33 pm

    Delicious and fast! Great way to use leftover spaghetti and have a great dinner in the table in minutes! My 2 year old loved it too (though my picky preschoolers balked). I added shredded carrots and peas and we topped with crushed peanuts and green onion, sriracha for hubby and I.5 stars

    Reply
    • Kaitlin McGinn

      May 19, 2020 at 6:47 pm

      YAY Megan! So great to hear that, thanks so much for your feedback! (And also thanks for sharing your beautiful photo on IG too!) <3 Wishing you all a most lovely week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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