The Best Vegan Thai Peanut Noodles You’ll Ever Make
These Thai peanut noodles are quick, easy, and seriously addicting- packed with fresh veggies, bold flavor, and a creamy, slightly spicy peanut sauce. It’s a super versatile vegan dish you’ll want to make on repeat!
Ingredients
- 8 ounce package pad Thai noodles (You can also use rice, soba, udon, ramen, glass, spagetti, or chow mein/lo mein noodles instead!)
- 1/2 cup 100% pure creamy peanut butter (Just peanuts, no added ingredients!)
- 1/4 cup + 2 tbsps tamari (Or soy sauce!)
- 2 tbsps lime juice
- 2 tbsps agave nectar
- 2 tbsps vegan sriracha
- 2 tbsps garlic cloves, peeled and minced
- 2 tbsps fresh ginger, peeled and minced
- 1/4 cup warm water
- 3/4 cup edamame, shelled, cooked, and cooled
- 1 cup cucumber, peeled and medium diced
- 1 cup carrot, peeled and shredded
- 1 cup red bell pepper, thinly sliced
- 3 green onions, small chopped
- 1/4 cup cilantro, roughly chopped, plus more for garnishing
- 1/4 cup plain peanuts, roughly chopped
Instructions
- Cook the noodles according to the package instructions and keep them in cold water until ready to use.
- In a medium bowl, whisk together the peanut butter, tamari, lime juice, agave nectar, sriracha, minced garlic, minced ginger, and water until smooth and creamy.
- Drain the noodles well and toss them into the peanut sauce, stirring until every strand is evenly coated.
- Add all the remaining ingredients, except the peanuts, and mix thoroughly to combine.
- Finish with a generous garnish of fresh cilantro and chopped peanuts for extra crunch and flavor!
- *Feel free to customize this recipe by using fewer or different veggies based on what you have or like. You can easily adjust the spice level by adding more or less sriracha- or skip it altogether if you prefer no heat!
Tried this recipe?Let me know how it was!