Vegan Peanut Noodles Recipe - Thai Style (oil free) (2024)

Have you ever wanted to make delicious vegan Thai peanut noodles that are ready in a flash? With this 15 minute recipe, your lunch or dinner dreams can come true! Perfect as an easy weeknight meal – even better when made ahead of time for leftovers the next day.

And it'll be way tastier than takeout, too! Packed full of flavor and enriched by creamy-fatty peanut butter goodness - add some fresh veggies (like carrots, cucumber peppers, cabbage & celery) into the mix for extra texture & crunch. Digging into these Vegan Thai Peanut Noodles served with linguine, vegetables and tofu is sure to satisfy any appetite!

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Ingredients

Here is a quick list of the ingredients you will need to make these rainbow peanut noodles.

You can find the ingredients with quantities and the recipe to print out on the recipe card below.

• Tofu, extra firm
• Yellow onion
• Red Bell Pepper
• Orange Bell Pepper
• red cabbage
• Sesame Seeds, toasted
• Fresh Cilantro
• Dry Roasted, Salted Peanuts, roughly chopped
• Green Onions, sliced
• Noodles

Thai Peanut Sauce:

• Natural Peanut Butter
• Sriracha Sauce
• Lime Juice
• Maple Syrup
• Toasted Sesame Seeds
• Cup of Warm Water
• Freshly Grated Ginger
• Cloves of Garlic, chopped
• Soy Sauce, Tamari or Coconut Aminos
• Rice Vinegar

Topping:

• Fresh Cilantro
• Spring onion
• Roasted Peanuts

Instruction

Cut the veggies and press the tofu.Place the cubed tofu in the oven and bake for about 15 minutes at 400°F (200°C) until it becomes firm on the outside. Cook the noodles al dente according to the package instructions.

First sauté the onions and garlic in a wok pan on medium-high heat and add the finely chopped vegetables. Braise the vegetables until they are soft.

In the meantime, blend all the ingredients for the easy peanut sauce in a high speed blender. Now stir the drained, cooked pasta and tofu into the vegetables and fold in the peanut sauce. You can serve a green side salad.

Hint: You can fry the tofu in a pan or air fryer as well!

Make these easy vegan peanut noodles, check out my Broccoli Alfredo Pasta, Lemon Spaghetti and more vegan pasta recipes.

Substitutions

• Tofu: I love that the tofu is loaded with plant-based protein. You can omit the tofu or substitute with cauliflower.
• Sesame Seeds: I love to use toasted sesame seeds, these add the typical sesame oil flavor. If you like to use that instead, go ahead and add a little bit of toasted sesame oil. I prefer mine oil free.
• Bell Peppers: You can use different kinds of fresh vegetables like snap peas, spiralized zucchinis, carrots, green beans.
• Noodles: You can use your favorite kind of noodles for this noodle bowl. Some examples: brown rice noodles, pad thai noodles, regular spaghetti, ramen noodles.
• Lime Juice: You got some lemons, add home? Use lemon juice instead of lime juice.
• Rice Vinegar: Use apple cider vinegar instead of rice vinegar.

Variations

• Spicy: You want it a little spicier? Add some red pepper flakes to the peanut dressing.
• Edamame: Add some frozen edamame to add some extra protein.

Serving Suggestions

• Salad: Make a vegan Thai Noodle Salad, use cold noodles and toss them with the peanut butter sauce.
• Dipping Sauce: Get some spring rolls and dip them in this awesome sauce. So good.

Storage

You can store leftovers of this peanut noodle recipe in an airtight container in the fridge. I recommend storing the creamy peanut sauce and the noodles in separate containers. Let everything cool to room temperature first.

You can also freeze this healthy meal. I also recommend doing that in separate containers.

Meal Prep

As you see, you can make this awesome recipe for busy weeknights. Just prep it a few days in advance.

📖 Recipe

Flavorful Vegan Thai Peanut Noodles

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

If you're craving something sweet, spicy and flavorful but don't have a lot of time to whip it up in the kitchen, this vegan Thai peanut noodle bowl is for you! In just 30 minutes flat - yes less than half an hour! - your table can be adorned with these tantalizing noodles served over linguine alongside crisp vegetables adored by herbs. Whether its midweek lunch or dinner , make sure to try out this lip-smacking dish that's guaranteed to satisfy those cravings.

Ingredients

• Tofu, firm
• 1 small Onion diced
• 1 Red Bell Pepper , sliced
• 1 Orange Bell Pepper , sliced
• ½ cup (50 g) Sliced Red Cabbage
• Sesame Seeds, roasted
• ½ bunch Chopped Cilantro
• ½ Cup (65g) Dry Roasted, Salted Peanuts , roughly chopped
• 2 tablespoon Green Onions , sliced
• ½ package Pasta (whole-wheat linguine or gluten-free pasta)

Thai Peanut Sauce:

• 1 cup (250 g) Creamy Peanut Butter
• 2-3 tablespoon Sriracha
• 1 big lime, juiced
• 4 tablespoon maple syrup
• 4 tablespoon roasted sesame seeds
• ½ cup (120ml) Warm Water
• 3 tablespoon Fresh Grated Ginger
• 6 cloves Garlic, minced
• ¼- ⅓ cup (60-80 ml) Soy Sauce
• 1 teaspoon Rice Vinegar

Instructions

Cut the veggies and press the tofu.

Place the cubed tofu in the oven and bake for about 15 minutes at 400°F (200°C) until it becomes firm on the outside. Cook the pasta according to the package instructions.

First steam the onions and garlic in a wok pan and add the finely chopped vegetables. Braise the vegetables until they are soft.

In the meantime, blend all the ingredients for the peanut sauce in a high speed blender. Now stir the drained, cooked pasta and tofu into the vegetables and fold in the peanut sauce. You can serve a green side salad.

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Nutrition Information

Yield 4Serving Size 1
Amount Per ServingCalories 300Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 725mgCarbohydrates 41gFiber 6gSugar 22gProtein 10g

The nutrition is calculated automatically and should be used as an estimate.

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See Also

Ground Beef Chili With Chocolate and Peanut Butter Recipe

More Vegan Pasta