Description
These Slurpalicious Vegan Peanut Noodles are a delicious Thai-inspired dish featuring tender noodles coated in a creamy, flavorful peanut sauce. Naturally vegan and gluten free when using rice noodles, this quick and easy recipe is perfect for meal prep or a satisfying weeknight dinner.
Ingredients
Noodles
- 8 oz uncooked pasta (spaghettini, spaghetti, vermicelli, or rice noodles for gluten free)
- Drizzle of sesame oil
- ¼ cup green onions, diced (for serving)
Peanut Sauce
- ½ cup natural peanut butter (smooth or crunchy)
- ½ cup canned coconut milk (full fat)
- 2½ tablespoons Tamari
- 2 teaspoons chili garlic sauce
- 1 tablespoon rice vinegar (not seasoned)
- 1½ tablespoons fresh lime juice
- 1 tablespoon toasted sesame oil
- 1 tablespoon sugar or sweetener of choice
- 1 tablespoon fresh ginger, peeled, grated, and chopped
- ¼ cup chopped cilantro
- ½ teaspoon curry powder
- ⅓ cup water
Optional Toppings
- Lime wedges
- Toasted sesame seeds
- Chopped cilantro
- Chopped roasted peanuts
Instructions
- Cook Noodles: Cook the noodles according to package instructions until they are al dente. Drain them in a colander and rinse them well with hot water to remove excess starch. Return the noodles to the pot and add a drizzle of sesame oil. Toss to coat and set aside.
- Prepare Peanut Sauce: While the noodles are cooking, combine all peanut sauce ingredients in a medium saucepan. Whisk together thoroughly and heat over medium-low heat until the sauce is warm. There is no need to bring it to a simmer; just heat gently to meld the flavors.
- Toss Noodles and Serve: Pour the warm peanut sauce over the cooked noodles and mix well until noodles are thoroughly coated with sauce. Serve topped with diced green onions and any optional toppings like toasted sesame seeds, chopped cilantro, lime wedges, or chopped roasted peanuts for added flavor and texture.
Notes
- Storing leftovers: Store peanut noodles in an airtight container in the refrigerator for 5 to 7 days. Keep the peanut sauce separately in an airtight jar or container in the fridge for up to 1 week.
- Toppings ideas: Toasted sesame seeds, thinly sliced red cabbage, grated carrot, edamame, crispy tofu, stir-fry veggies are great additions for extra texture and nutrition.
- For gluten free: Use rice noodles and tamari instead of soy sauce to maintain gluten free status.
- If you like it spicier, add extra chili garlic sauce to the peanut sauce.
