I can’t stop thinking about my Cold Thai Noodles, a slightly spicy, 15-minute noodle bowl drenched in the most irresistible peanut sauce and perfect hot or chilled with crunchy veggies.

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I wasnt planning on loving a noodle bowl so much but here we are. This Easy Peanut Noodles Recipe (Vegan) is slightly spicy, drenched in the best peanut pasta sauce ever, and ready in 15 minutes.

Creamy peanut butter and a squeeze of lime juice give it a bright, punchy edge, while noodles and green onions bring texture and familiar comfort. It works great as Cold Thai Noodles in a salad bowl or piled warm for a quick dinner.

I call it Peanut Noodle Recipe magic when friends ask whats in the bowl, cuz they never believe how simple it tastes.

Ingredients

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Thick, creamy, high in plant protein, healthy fats, adds savory richness and nuttiness.
Provide quick carbohydrates for energy, vary by type, whole grain adds fiber.
Salty, adds umami and depth, contains sodium so use sparingly.
Bright acidic note, adds sour freshness and balances sweet and fatty flavors.
Sweetens the sauce, small amount gives caramel notes and balances acidity.
Toasted sesame oil gives toasty aroma and subtle richness, a little goes far.
Garlic and ginger add sharp, warm aromatics that cut richness and brighten bites.
Chopped peanuts add crunch and extra protein, sesame seeds boost nuttiness, look nice.

Ingredient Quantities

8 oz (225 g) noodles (spaghetti, rice noodles, or soba)

1/3 cup creamy peanut butter (smooth, unsweetened if possible)

3 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp lime juice (about 1 lime)

1 to 2 tbsp maple syrup or brown sugar

1 tbsp toasted sesame oil

1 tsp sriracha or chili garlic sauce

1 clove garlic, minced

1 tsp fresh ginger, grated

3 to 4 tbsp warm water (to thin sauce)

2 green onions, sliced

1 cup shredded carrot or thinly sliced cucumber (optional)

2 tbsp chopped roasted peanuts (for garnish)

1 tbsp sesame seeds (optional)

pinch of salt and black pepper (optional)

How to Make this

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1. Cook the noodles: bring a big pot of salted water to a boil and cook 8 oz (225 g) noodles according to package directions (spaghetti 8 to 10 min, soba 4 to 5 min, rice noodles usually soak in hot water 5 to 8 min). Drain, reserve about 1/4 cup of the cooking water or rinse rice noodles under cold water if you plan to serve cold, then set noodles aside.

2. Make the peanut sauce: in a bowl whisk together 1/3 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 to 2 tbsp maple syrup or brown sugar, 1 tbsp toasted sesame oil, 1 tsp sriracha, 1 clove minced garlic and 1 tsp grated fresh ginger until mostly smooth.

3. Thin and loosen the sauce: stir in 3 to 4 tbsp warm water, or a splash of the reserved pasta water, until the sauce reaches a pourable but still creamy consistency. If it seems grainy, keep whisking or heat briefly to smooth it out.

4. Taste and tweak: add more lime for brightness, more soy for salt, more maple syrup if too bitter, or extra sriracha if you like heat. Add a tiny pinch of salt and black pepper only if needed.

5. Combine noodles and sauce: return hot noodles to the pot or toss in a large bowl, pour the peanut sauce over and toss thoroughly so every strand gets coated. Use a little reserved pasta water if you need to loosen things up.

6. Add the veggies and aromatics: fold in 2 sliced green onions and 1 cup shredded carrot or thinly sliced cucumber (or both). Toss gently so the veggies stay crisp.

7. Garnish: divide into bowls and sprinkle 2 tbsp chopped roasted peanuts and 1 tbsp sesame seeds on top. If you want extra crunch or nuttiness, quickly toast the sesame seeds and peanuts in a dry skillet for 1 to 2 minutes before using.

8. Serve hot or cold: these are delicious warm right away, or chill and serve as a salad bowl later. If serving cold, taste again and adjust seasoning since cold food can seem less salty.

9. Leftovers and shortcuts: store in an airtight container up to 3 days, stir in a splash of water or soy before reheating. Shortcut hack, microwave the peanut sauce for 10 seconds to make it easier to whisk, and if using rice noodles, toss them with a little oil after draining so they dont stick.

Equipment Needed

1. Large pot for boiling the noodles and reserving a bit of the cooking water
2. Colander to drain (or rinse) the noodles
3. Large mixing bowl to whisk and toss the sauce with the noodles
4. Whisk, or a fork works fine if you dont have one
5. Measuring cups and spoons for accuracy
6. Tongs or a pasta fork to toss and serve
7. Cutting board and sharp knife for green onions, carrot or cucumber
8. Small dry skillet to toast peanuts and sesame seeds (or a microwave-safe bowl to warm the sauce quickly)

FAQ

Q: Can I use different noodles and which ones work best? A: Yes. Spaghetti, rice noodles or soba all work. Rice noodles and soba are great if you want gluten free. Cook to package directions but undercook by about 1 minute so they stay springy, rinse rice noodles in cold water so they dont stick.

Q: How do I thin or thicken the peanut sauce? A: To thin add warm water one tablespoon at a time until it reaches the texture you want. To thicken stir in a little extra peanut butter or whisk a teaspoon of cornstarch with cold water and simmer a minute till it thickens, then cool a bit before tossing with noodles.

Q: Can I make this ahead and how do I store it? A: Yep. Store the sauce in an airtight jar up to a week in the fridge. Keep noodles separate in the fridge up to 3 days. When ready, warm noodles briefly in hot water or microwave with a splash of water, then toss with sauce and toppings.

Q: How do I make it less spicy or more spicy? A: For less heat skip or cut back the sriracha. For more heat add extra sriracha, chili garlic sauce, or a drizzle of chili oil. Lime juice and a little maple syrup also help balance out extra heat.

Q: Can I add protein or veggies? A: Absolutely. Crispy baked or pan fried tofu, tempeh, or shelled edamame are great. For veggies add shredded carrot, cucumber, bell pepper, or steamed broccoli. If using tofu press it first so it crisps up easier.

Q: Should I serve this hot or cold and any serving tips? A: Both are lovely. Serve warm right after tossing with sauce or chill the noodles for a cold salad. Garnish with sliced green onions, chopped roasted peanuts and sesame seeds for crunch. Taste and add a pinch of salt or extra lime if it feels flat.

Easy Peanut Noodles Recipe (Vegan) Substitutions and Variations

Peanut butter: swap with almond or cashew butter for a milder, nuttier flavor, or use sunflower seed butter if someone has a tree nut allergy. Use the same amount but add extra warm water if it feels too thick.
Soy sauce or tamari: use coconut aminos for a gluten free, slightly sweeter option, or low sodium soy sauce to cut salt. Coconut aminos is usually milder so taste and add a pinch of salt if needed.
Noodles: use rice noodles, soba, or regular spaghetti interchangeably; for a lower carb option try spiralized zucchini. Cook times and texture will vary so watch them closely.
Sriracha: replace with chili garlic sauce, gochujang thinned with a little water for depth, or a pinch of red pepper flakes plus an extra teaspoon of maple syrup to balance heat.

Pro Tips

1) Warm the peanut butter a bit before mixing so it blends smooth, 10 to 15 seconds in the microwave or a quick spin in a blender works wonders, if it looks grainy heat and whisk it again, it’ll come together.
2) Always save a little of the noodle water and add it spoon by spoon to loosen the sauce until it’s silky, not soupy; hot water emulisfies the fats way better than cold.
3) Taste and tweak like a chef: more lime for brightness, more sweet if it tastes too bitter, more soy if it’s flat, but adjust in tiny amounts so you don’t overshoot.
4) Give the crunch and freshness: toast the peanuts and sesame seeds quick in a pan, and consider quick-pickling thin cucumber or shallot slices for 5 to 10 minutes to cut the richness.
5) If making ahead or serving cold, toss noodles with a little neutral oil right after draining so they dont stick, keep garnishes separate, and add a splash of water or soy when you reheat or chill to revive the sauce.

Easy Peanut Noodles Recipe (Vegan)

Recipe by Jot Punji

0.0 from 0 votes

I can't stop thinking about my Cold Thai Noodles, a slightly spicy, 15-minute noodle bowl drenched in the most irresistible peanut sauce and perfect hot or chilled with crunchy veggies.

Servings

servings

Calories

413

kcal

Equipment: 1. Large pot for boiling the noodles and reserving a bit of the cooking water
2. Colander to drain (or rinse) the noodles
3. Large mixing bowl to whisk and toss the sauce with the noodles
4. Whisk, or a fork works fine if you dont have one
5. Measuring cups and spoons for accuracy
6. Tongs or a pasta fork to toss and serve
7. Cutting board and sharp knife for green onions, carrot or cucumber
8. Small dry skillet to toast peanuts and sesame seeds (or a microwave-safe bowl to warm the sauce quickly)

Ingredients

8 oz (225 g) noodles (spaghetti, rice noodles, or soba)
1/3 cup creamy peanut butter (smooth, unsweetened if possible)
3 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp lime juice (about 1 lime)
1 to 2 tbsp maple syrup or brown sugar
1 tbsp toasted sesame oil
1 tsp sriracha or chili garlic sauce
1 clove garlic, minced
1 tsp fresh ginger, grated
3 to 4 tbsp warm water (to thin sauce)
2 green onions, sliced
1 cup shredded carrot or thinly sliced cucumber (optional)
2 tbsp chopped roasted peanuts (for garnish)
1 tbsp sesame seeds (optional)
pinch of salt and black pepper (optional)

Directions

Cook the noodles: bring a big pot of salted water to a boil and cook 8 oz (225 g) noodles according to package directions (spaghetti 8 to 10 min, soba 4 to 5 min, rice noodles usually soak in hot water 5 to 8 min). Drain, reserve about 1/4 cup of the cooking water or rinse rice noodles under cold water if you plan to serve cold, then set noodles aside.
Make the peanut sauce: in a bowl whisk together 1/3 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 to 2 tbsp maple syrup or brown sugar, 1 tbsp toasted sesame oil, 1 tsp sriracha, 1 clove minced garlic and 1 tsp grated fresh ginger until mostly smooth.
Thin and loosen the sauce: stir in 3 to 4 tbsp warm water, or a splash of the reserved pasta water, until the sauce reaches a pourable but still creamy consistency. If it seems grainy, keep whisking or heat briefly to smooth it out.
Taste and tweak: add more lime for brightness, more soy for salt, more maple syrup if too bitter, or extra sriracha if you like heat. Add a tiny pinch of salt and black pepper only if needed.
Combine noodles and sauce: return hot noodles to the pot or toss in a large bowl, pour the peanut sauce over and toss thoroughly so every strand gets coated. Use a little reserved pasta water if you need to loosen things up.
Add the veggies and aromatics: fold in 2 sliced green onions and 1 cup shredded carrot or thinly sliced cucumber (or both). Toss gently so the veggies stay crisp.
Garnish: divide into bowls and sprinkle 2 tbsp chopped roasted peanuts and 1 tbsp sesame seeds on top. If you want extra crunch or nuttiness, quickly toast the sesame seeds and peanuts in a dry skillet for 1 to 2 minutes before using.
Serve hot or cold: these are delicious warm right away, or chill and serve as a salad bowl later. If serving cold, taste again and adjust seasoning since cold food can seem less salty.
Leftovers and shortcuts: store in an airtight container up to 3 days, stir in a splash of water or soy before reheating. Shortcut hack, microwave the peanut sauce for 10 seconds to make it easier to whisk, and if using rice noodles, toss them with a little oil after draining so they dont stick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.