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    Home » Recipes » Main Dish

    Easy Peanut Noodles (20 Minute)

    Apr 27, 2019 by Kaitlin

    These easy vegan Thai-inspired Peanut Butter Noodles only take 20 minutes to make! Freshly cooked noodles are tossed in a rich, flavorful peanut sauce. So satisfying, protein-packed, and a great quick meal or take-along lunch. (Vegan, gluten-free option, oil-free.)

    Creamy spaghetti noodles with peanut butter sauce in a white bowl with fork

    These creamy, flavorful peanut noodles are so satisfying and filled with plant-based protein and fiber.

    Plus they only take 20 minutes to make! It is great for a quick lunch or dinner.

    You can eat them warm or chilled, so they also make a great take-along lunch for meal prep. Simply serve it with your favorite vegetables or edamame on the side.

    They are easy to assemble: You will simply cook the noodles, then drain and toss them with (my favorite) Peanut Sauce. The sauce has such a rich consistency and is full of flavor.

    Small glass jar filled with creamy Thai Peanut Sauce and a spoon

    Ingredients for Peanut Noodles

    For this recipe you will need:

    • Spaghetti noodles: Or your own favorite pasta such as ramen noodles, rice noodles, soba noodles, etc. Be sure to use gluten-free noodles if needed.
    • Natural peanut butter: Creamy or crunchy works with this recipe. Most often I use smooth/creamy, but crunchy will give the sauce more texture.
    • Maple syrup: Or brown sugar. Use pure maple syrup for a refined sugar free option.
    • Tamari: Or soy sauce or coconut aminos.
    • Fresh lemon or lime juice
    • Garlic cloves
    • Fresh ginger
    • Hot water: To thin sauce to desired consistency.

    This recipe is oil-free as written, however you can also add a half teaspoon of sesame oil to the peanut sauce for even more taste if desired.

    Peanut noodles in a white bowl with fresh cilantro and chopped peanuts on top

    Customize

    Make this dish your own with your favorite veggies, noodles, or other additions.

    A few ideas include adding fresh sugar snap peas, snow peas, red bell pepper, shredded carrot, red cabbage, broccoli, edamame, or baked tofu.

    Serving

    Serve warm or chilled: Either serve them immediately while warm, or chill first in the refrigerator to let the flavors develop even further.

    • Serving warm: The texture will be soft and creamy.
    • Serving chilled: The sauce will be thick, sticky, and slightly dry. (I enjoy it both ways!)

    Toppings: Garnish your bowl with chopped peanuts, sliced green onion, fresh cilantro, sesame seeds, or lime wedges.

    Make it spicy: For spice, you can add sriracha or red pepper flakes to taste.

    Spaghetti pasta tossed with peanut sauce in a white bowl topped with fresh cilantro

    For more inspiration, browse all easy vegan dinner recipes.

    Creamy Thai-style Noodles with peanut butter sauce

    Easy Peanut Noodles

    These 20-minute peanut butter noodles are so satisfying, protein-packed, and easy to make. Great for a quick lunch, dinner, or meal prep!
    4.81 from 21 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 4 medium bowls

    Ingredients

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

    For the 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. freshly grated ginger (more/less to taste)
    • Hot water to thin to desired consistency

    For serving (optional):

    • Chopped 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 micro plane 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

    Gluten-free option: Use GF pasta and tamari. (I like brown rice + quinoa spaghetti noodles.)
    Serving: If serving warm, the texture will be more soft + creamy. If serving chilled, it will be thick + sticky (and slightly dry).
    Peanut butter: Smooth or crunchy peanut butter works for this recipe. Crunchy will give it more texture.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Easy Peanut Noodles
    Amount per Serving
    Calories
    428
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    8
    g
    Potassium
     
    381
    mg
    11
    %
    Carbohydrates
     
    55
    g
    18
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    1
    IU
    0
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    37
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying these vegan Thai-inspired Peanut Butter Noodles, also check out:

    • Vegan Butter Chickpeas
    • Fresh Thai-Style Quinoa Salad with Peanut Sauce
    • 15 Best Easy Vegan Weeknight Meals

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

    « Vegan Creamy Mushroom Pasta with Sun-Dried Tomatoes
    Everyday Split Pea Soup »

    Reader Interactions

    Comments

    1. Megan

      May 19, 2020 at 4:33 pm

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        May 19, 2020 at 6:47 pm

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

        Reply
    2. Veronica

      September 13, 2019 at 11:53 am

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

      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 both a great week!

        Reply
    3. 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
    4. PureGusto Coffee Company

      June 03, 2019 at 5:27 pm

      5 stars
      WOW THIS IS AWESOME. Thank you!

      Reply
    5. Onlinecake.in

      May 21, 2019 at 3:04 am

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        June 11, 2019 at 12:58 pm

        Thrilled to hear you enjoyed it so much! Thanks for the sweet comment!

        Reply
    6. Wendy T

      April 29, 2019 at 5:47 pm

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

      Reply
      • Kaitlin McGinn

        April 29, 2019 at 7:26 pm

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

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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