This vegetarian recipe for Thai Peanut Noodles is one of my go-to dinners. A creamy, flavorful Thai peanut sauce is tossed with noodles and a colorful mix of vegetables for a quick, satisfying meal that can easily be made vegan and gluten free.
Noodles are comfort food to me—rice noodles, ramen, spaghetti, udon—any noodle will do. This Thai Peanut Noodles recipe brings together tender noodles, crisp-tender vegetables and a rich peanut sauce for a meal that’s ready in about 15 minutes. It’s balanced, colorful and full of flavor, and it’s simple to customize for your preference or dietary needs.
The core of this dish is the Thai peanut sauce: smooth peanut butter, a touch of sweet, and a little heat. It blends quickly and coats noodles and vegetables beautifully. Use the sauce as written or adjust the heat and sweetness to suit your taste.
Over the years I’ve used this peanut sauce in many dishes—skewers, meatballs and hearty bowls—because it pairs well with so many ingredients. For these peanut noodles, the sauce is tossed with stir-fried vegetables and cooked noodles for a fast weeknight dinner. Add a protein like shredded rotisserie chicken, shrimp or pan-fried tofu if you want more substance.
If you prefer a spicier bowl, add sliced Thai chiles or jalapeños to the stir-fry or top the finished dish with sriracha or red pepper flakes. Fresh lime juice also brightens the whole plate and complements the peanut flavor.
How to make Thai Peanut Noodles
- Prepare the noodles. Bring a large pot of water to a boil and cook the noodles according to the package directions. Drain them, then toss with a little sesame oil so they don’t clump and so the sauce distributes evenly.
- Stir-fry the vegetables. Heat sesame oil in a large skillet or wok over high heat. Add bell pepper, broccoli, sugar snap peas, mushrooms, carrots and onion. Stir-fry until tender-crisp, about 8–10 minutes.
- Combine and finish. Add the cooked noodles and prepared Thai peanut sauce to the pan with the vegetables. Toss everything together until well coated and heated through. Serve topped with chopped peanuts, sliced green onions and fresh cilantro if desired.
Quick Tip: I’ve made this with ramen, rice noodles and spaghetti. Ramen is my favorite, but any noodle works. To make this gluten free, choose rice noodles or certified gluten-free noodles. If using spaghetti, cook them only until al dente; they’ll finish cooking when tossed with the hot vegetables and sauce.
How to make it vegan
This dish can be fully vegan. Most noodles are vegan—check labels if you have concerns. For the peanut sauce, confirm any curry paste or seasoning you use is vegan, as some commercial pastes can contain shrimp or fish ingredients. Sub in a vegan red curry paste and tamari or coconut aminos in place of regular soy sauce if desired.
How to make it gluten free
Use rice noodles or gluten-free ramen and be sure any soy sauce or other condiments used in the peanut sauce are labeled gluten free. Many peanut sauce recipes can be adapted easily by swapping tamari or coconut aminos for soy sauce.
Ways to add protein
- Chicken: Add shredded cooked rotisserie chicken at the end, or stir-fry raw chicken pieces with the vegetables for 4–6 minutes until cooked through.
- Shrimp: Stir-fry raw peeled and deveined shrimp during the last 2–3 minutes of cooking until opaque and cooked through.
- Tofu: Pan-fry or stir-fry cubed firm tofu with the vegetables for 7–8 minutes to develop a golden exterior.
More noodle recipes
If you love a big bowl of noodles, try other noodle bowls and stir-fries for variety—spicy vegetable Pad Thai, drunken noodles, lo mein with grilled vegetables, slow-cooker peanut chicken noodles, or a kung pao beef and noodle bowl. Each offers unique flavors and textures while keeping weeknight cooking simple.
Made this and enjoyed it? Consider rating the recipe to help others find it. Below is the full ingredient list, instructions and notes to make this recipe at home.
Thai Peanut Noodles with Vegetables
Servings: 4 people
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Author: Whitney Bond
Ingredients
- 8 ounces uncooked ramen noodles (or rice noodles, spaghetti)
- 3 tablespoons sesame oil, divided
- 1/2 cup red bell pepper, large dice
- 1/2 cup broccoli florets
- 1/2 cup sugar snap peas
- 1/2 cup baby bella mushrooms, sliced
- 1/2 cup carrots, sliced
- 1/2 cup onion, large dice
- 1 cup prepared Thai peanut sauce (see your preferred peanut sauce recipe)
Optional Toppings
- 1 tablespoon chopped peanuts
- 1 tablespoon chopped green onions
- 1 tablespoon chopped fresh cilantro
Instructions
- Bring a large pot of water to a boil for the noodles.
- Add 1 tablespoon sesame oil to a large skillet or wok and heat over high heat.
- Once the oil is hot, add bell pepper, broccoli, sugar snap peas, mushrooms, carrots and onion.
- Stir-fry the vegetables for 8–10 minutes, until tender-crisp.
- While the vegetables cook, add the noodles to the boiling water and cook according to package directions.
- Drain the cooked noodles and toss with the remaining 2 tablespoons sesame oil.
- Add the noodles to the stir-fried vegetables and pour in the Thai peanut sauce.
- Toss everything together to coat. Serve topped with crushed peanuts, green onions and cilantro if desired.
Notes
- Vegan: This recipe can be vegan. Check noodle and curry paste labels to be sure they do not contain animal products. Substitute vegan curry paste and tamari if needed.
- Gluten free: Use rice noodles or certified gluten-free noodles and gluten-free soy sauce or tamari in the peanut sauce.
- Protein: For meat or plant protein, stir-fry raw chicken for 4–6 minutes, raw shrimp for 2–3 minutes, or cubed tofu for 7–8 minutes with the vegetables.
- Leftovers: This dish is tasty hot or cold. To reheat, microwave for about 90 seconds or warm gently on the stovetop with a splash of water or additional sauce to refresh.
- Adjusting heat: Add sliced chiles, jalapeños or a drizzle of sriracha to increase spiciness. Fresh lime juice brightens the flavors if you prefer a citrus note.
Nutrition Facts (per serving)
Calories: 605 kcal | Carbohydrates: 57 g | Protein: 12 g | Fat: 36 g | Saturated Fat: 7 g | Sodium: 2008 mg | Fiber: 3 g | Sugar: 15 g | Vitamin A: 3475 IU | Vitamin C: 44 mg | Calcium: 40 mg | Iron: 3 mg