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.)
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.
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.
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.
For more inspiration, browse all vegan main dish recipes.
Easy Peanut Noodles
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
Nutrition Per Serving (Estimate)
If you are enjoying these 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
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Megan
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.
Kaitlin McGinn
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
Veronica
These Asian peanut noodles are absolutely scrumptious and just bursting with flavor, my sister and I enjoyed them immensely on our girls night in!
Kaitlin McGinn
Yay! Wonderful to hear you both enjoyed, Veronica! Thanks so much for the kind feedback. Wishing you both a great week!
Marilyn
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.
Kaitlin McGinn
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
PureGusto Coffee Company
WOW THIS IS AWESOME. Thank you!
Onlinecake.in
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!
Kaitlin McGinn
Thrilled to hear you enjoyed it so much! Thanks for the sweet comment!
Wendy T
This was really good! Thumbs up from the family. I used rice noodles and added some broccoli for extra crunch.
Kaitlin McGinn
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