Vegan Thai Peanut Noodles

Vegan Thai Peanut Noodles


  • 8 oz rice noodles or any noodles of your choice
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup broccoli florets
  • 1/2 cup snow peas, trimmed
  • 3 green onions, thinly sliced
  • 1/4 cup chopped cilantro (optional, for garnish)
  • 1/4 cup chopped peanuts (optional, for garnish)

For the Peanut Sauce:

  • 1/3 cup smooth peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup or agave nectar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil (optional)
  • Red pepper flakes to taste (optional)
  • Warm water (as needed to thin the sauce)


  1. Prepare Noodles: Cook the noodles according to the package instructions. Once cooked, drain and set aside.

  2. Steam Vegetables: In a steamer basket or microwave, steam the broccoli florets and snow peas until they are slightly tender but still crisp. Set aside.

  3. Make Peanut Sauce: In a mixing bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, minced garlic, grated ginger, sesame oil (if using), and red pepper flakes (if using). Add warm water gradually to thin the sauce to your desired consistency. Set aside.

  4. Combine Ingredients: In a large mixing bowl, toss the cooked noodles, sliced red bell pepper, shredded carrots, steamed broccoli, and snow peas together.

  5. Pour Sauce and Toss: Pour the prepared peanut sauce over the noodle and vegetable mixture. Toss until everything is well coated with the sauce.

  6. Serve: Garnish with sliced green onions, chopped cilantro, and chopped peanuts for added flavor and texture.


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