... Print

Thai Peanut Noodles with Vegetables

A vibrant bowl of Thai peanut noodles with vegetables, including broccoli, peppers, and cilantro, topped with chopped peanuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and flavorful meatless dinner featuring noodles coated in creamy peanut sauce, perfect for meal prep and customizable spice levels.

Ingredients

Scale
  • 8 ounces dried noodles (spaghetti or linguine work well)
  • 1 tablespoon sesame oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1/2 cup shredded carrots
  • 1/4 cup chopped peanuts, for garnish
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional: Sriracha or red pepper flakes for heat
  • For the Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup warm water, or more as needed

Instructions

  1. Cook noodles according to package directions. Drain and rinse with cold water. Toss with sesame oil to prevent sticking.
  2. While noodles cook, prepare the peanut sauce. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic. Gradually whisk in warm water until the sauce reaches your desired consistency.
  3. Heat a large skillet or wok over medium-high heat. Add a drizzle of oil if needed.
  4. Add bell peppers and broccoli to the skillet and stir-fry for 3-4 minutes until slightly tender-crisp.
  5. Add snow peas and carrots and stir-fry for another 2 minutes.
  6. Add the cooked noodles and peanut sauce to the skillet. Toss well to coat everything evenly. If the sauce is too thick, add a tablespoon or two of water.
  7. Cook for 1-2 minutes until heated through. Add sriracha or red pepper flakes if you prefer a spicier dish.
  8. Serve immediately, garnished with chopped peanuts, cilantro, and lime wedges.

Notes

  • For meal prep, divide the noodles and vegetables into individual containers. Store the peanut sauce separately and toss just before serving to keep the noodles from getting soggy.
  • Adjust the amount of sriracha or red pepper flakes to control the spice level.
  • Feel free to add other vegetables like mushrooms, bok choy, or edamame.
  • For a gluten-free option, use gluten-free noodles and tamari instead of soy sauce.

Nutrition

Find it online: https://www.unfoldrecipes.com/thai-peanut-noodles-with-vegetables/