Easy Peanut Noodles (20 Minute)

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

These creamy, flavorful Peanut Noodles are incredibly satisfying!

They are filled with plant-based protein and fiber. Plus they only take 20 minutes to make. So it's great for a quick lunch or dinner.

Best of all 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.

Ingredients for Peanut Noodles

For this recipe you will toss together:

• Ramen noodles: Or your own favorite pasta such as spaghetti, rice noodles, soba noodles, etc. Be sure to use gluten-free noodles if needed. I really like "Lotus Foods" millet & brown rice ramen noodles which are organic and gluten-free. Three ramen cakes is roughly 8 ounces which is what you need for this recipe.
• Natural peanut butter: Either creamy or crunchy works with this recipe. Most often I use smooth/creamy, but crunchy will give the sauce more texture if that's what you prefer.
• Pure maple syrup: Or substitute brown sugar. I use pure maple syrup for a natural and refined sugar-free option.
• Tamari: Or you can use soy sauce or coconut aminos. Be sure to use low sodium if desired.
• Fresh lemon or lime juice
• Fresh garlic cloves: Use one or two (or more) depending on how strong you want it.
• Fresh ginger: Use as much or as little as you'd like depending on how much you enjoy the flavor.
• Hot water: This is to thin the sauce to your desired consistency. I usually add about a half cup water (more or less depending on the thickness of my peanut butter).

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

Customizing

Vegetables: Add your favorite veggies to this dish such as fresh sugar snap peas, snow peas, red bell pepper, shredded carrot, red cabbage, broccoli, mung bean sprouts, etc.

Add more protein: Serve this dish with edamame, tempeh, vegan chicken, or fluffy Easy Baked Tofu on the side.

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

Make it spicy: Add a drizzle of sriracha or red pepper flakes to taste right before serving.

Serving

Warm or chilled: Either serve them immediately while warm, or chill 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.)

Tip: These are great for meal prep or take-along lunch!

For more inspiration, also browse all easy vegan dinner recipes.

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

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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

US CustomaryMetric

Ingredients

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

For the creamy 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, etc.

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

*Noodles: I like "Lotus Foods" millet & brown rice ramen noodles (which are gluten-free). Three ramen cakes is roughly 8 oz. However you can use spaghetti, rice noodles, etc.

Gluten-free option: Be sure to use GF noodles and tamari.

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.

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

• Vegan Butter Chickpeas
• Fresh Thai-Style Quinoa Salad with Peanut Sauce

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