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Ingredients
- For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons tamari, soy sauce or liquid amino
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- Maple syrup or agave, 1 to 2 tablespoons (to taste)
- Who doesn't like spicy? 1-2 tablespoon sriracha or chilli sauce (to taste)
- 1/4 cup coconut milk or water to thin sauce if needed
- For the Noodles:
- 8 oz. rice noodles or spaghetti (regular, whole grain, gluten-free)
- 1 tablespoonvegetable oil or sesame seed oil
- 1 cup bell pepper, cut into strips
- 1 cup shredded carrots
- 1 cup of snap peas or broccoli florets
- 1/2 cup green onions, chopped
- Chopped coriander leaves, or Thai sweet basil (to serve)
- Chopped peanuts, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Sauce: In a medium bowl, combine the peanut butter, soy sauce or tamari, sesame oil that may look thick and cloudy because of traces after being at rest on the shelf, lemon juice, and Sriracha. Slowly add in some coconut milk or water till you reach the consistency that you desire. Set aside.
- Cook the Noodles: Cook rice noodles as per package instructions. Drain and set aside.
- Sauté the vegetables: In a large skillet, heat vegetable oil over medium-high heat. Add in the bell pepper, carrots, snap peas, and green onions; cook for another 3-5 minutes until vegetables are tender but still crisp.
- Combine and Serve: Place noodles in skillet with veggies and add peanut sauce. Mix it well so that the noodles and vegetables are covered in sauce.
- Immediately serve with fresh cilantro or Thai basil, chopped peanuts, and lime wedges.
Tips and Variations
- More Protein: Include tofu or tempeh for additional protein. Sauté it off individually and finish with the noodles for a bit of crunch.
- Nut-Free: If you want to make this nut-free, use sunflower seed butter or tahini.
- More Veggies: You can add other veggies like zucchini, mushrooms or bok choy for extra variety.
- Heat: Change up the level of sriracha or chilli sauce depending on how fiery you like your bites. Add only 1 teaspoon for a milder sauce (or omit if serving kids)
- Prepped Meal Friendly: This dish will store well in sealed containers for up to 3 days; much time and maintenance are saved! Reheat gently with a little water to loosen the sauce if necessary.
Love Thai-inspired flavors? Don’t miss our Mango Chicken Stir Fry
Nutrition Information
- Calories: You will get 300k calories with this meal.
- Carbohydrates: Carbohydrates are the brain's fuel source; here, 41 g of carbohydrates is obtained.
- Protein: An amount of 10 g of protein is obtained with this meal, which is very important for muscle repair and growth.
- Fat: An amount of 24 g is served, which helps you to keep on the diet.
- Sodium: 725 mg of sodium is used.
- Fibre: 6 g of fibre is obtained here.
- Sugars: 22 g of sugar is contained here depending on the fruits and honey used.
- Calcium: 200 mg of calcium is obtained.
- Iron: 3 mg of iron is obtained in this recipe.
- Cholesterol: 165 mg of cholesterol is obtained here.
- Vitamin A: 321 IU is obtained here as it helps in vision.
- Vitamin C: 8 mg is observed as it is important for tissue growth and repair.
Vegan Thai Peanut Noodles are the perfect balance of flavors; savoury, sweet, and tangy with a hint of spicy. Smothered in a peanut sauce and bursting with juicy, colourful vegetables, these noodles are destined to be the new vegan comfort food that everyone needs. Perfect for meal prepping or a busy weeknight dinner, this recipe only takes 20 minutes to make. Satisfying, umami-rich, and bound to be a hit with vegans and non-vegans.
