These Vegan Thai Peanut Butter Noodles take less than 30 minutes to put together. Colourful vegetables and noodles are stir-fried with a creamy peanut sauce. Perfect for busy weeknights.
These easy vegan peanut noodles are so much better than takeaway and are surprisingly easy to put together. The only prep time you need is chopping up some veggies and whisking up a homemade peanut sauce. After that, quickly boil noodles and stir-fry with the veggies! The delicious peanut sauce has to be my favourite part of the recipe. The medley of peanut butter, soy sauce, Sriracha and Thai sweet chilli is simply irresistible!
We’ve got some colourful vegetables that are stir-fried in toasted sesame oil, at the right temperature and time, so they stay colourful and crunchy. A generous squeeze of lime juice, coriander, roasted peanuts, and spring onion complete the dish.
For variation, you’ll love this Peanut Noodle Salad .
For more vegetarian Thai recipes, try my:
Coconut Pineapple Thai fried rice (vegan) Thai green curry hummus Roasted Thai cauliflower soup Thai carrot and cashew soup
Thai green curry paste
Ingredients
Noodles – I have used dried egg-free noodles but you can use fresh egg noodles or dried pasta such as spaghetti noodles. Experiment with variations such as rice noodles, soba noodles, udon noodles and ramen noodles. Sesame oil – I use toasted sesame oil, but if you can’t find it, use any regular oil or peanut oil. Vegetables – Carrots, red bell peppers (capsicum), green onions (spring onion) and fresh ginger and garlic. You can also add green beans or sugar snap peas. Thai Peanut Sauce Ingredients – For the sauce I used a natural peanut butter, soy sauce and to add a little kick to the noodles red pepper flakes and sriracha sauce. Any other hot sauce will do the job. I used a mixture of smooth and crunchy peanut butter but you can either. If you use crunchy, you can leave out the addition of the roasted peanuts. I add hot water to thin out the sauce. Sweetener – To sweeten the sauce, I’ve used Thai sweet chilli sauce but brown sugar or maple syrup will do the same trick. For tanginess add rice vinegar, lime or lemon juice. Garnish – Freshly chopped coriander, crushed roasted peanuts and spring onions. Serve with lime/lemon wedges.
Recipe Variations
- For more plant-based protein, add air fryer crispy tofu or edamame.
- For a gluten-free option, use gluten-free noodles and tamari or coconut aminos instead of soy sauce.
Storage
Store noodles in an airtight container and keep in the fridge for up to 3 days however they are best eaten by the next day as the peanut butter considerably thickens the sauce and will make the noodles dry.
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Vegan Thai Peanut Noodles
Equipment
- 1 Wok or large pan
Ingredients
Thai Peanut Sauce
- 2 tablespoon peanut butter smooth or crunchy
- 1 tablespoon sriracha or any other hot chilli sauce
- 1 tablespoon Thai sweet chilli sauce
- 1 tablespoon soy sauce
- hot water to thin the sauce
Noodles
- 500 gram noodles
- 2 carrots cut into batons
- 1 red bell pepper sliced
- 2 tablespoon minced ginger and garlic
- 2-3 tablespoon toasted sesame oil
- salt to taste
Garnishing
- 2-3 tablespoon freshly chopped coriander
- 3 tablespoon crushed roasted peanuts Omit if using crunchy peanut butter
- 2 spring onion sliced
- 1 tablespoon sesame seeds optional
- Lime wedges
Instructions
Thai peanut sauce
- In a bowl whisk all the peanut sauce ingredients.
Noodles
- Heat water in a big pot, and add a few drops of oil. Cook as per packet instructions.
- Drain the water
- In a wok heat oil on high, add garlic and ginger, sauté for a few seconds.
- Add carrots slices and cook for a minute or so.
- Then add capsicum and stir-fry the veggies for 2-3 minutes on high heat.
- Add the peanut sauce and mix.
- Tip in boiled noodles and toss.
- Add salt, juice of a lime, roasted peanuts, spring onion and coriander leaves.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Vegan Thai Peanut Noodles
Equipment
- 1 Wok or large pan
Ingredients
Thai Peanut Sauce
- 2 tablespoon peanut butter smooth or crunchy
- 1 tablespoon sriracha or any other hot chilli sauce
- 1 tablespoon Thai sweet chilli sauce
- 1 tablespoon soy sauce
- hot water to thin the sauce
Noodles
- 500 gram noodles
- 2 carrots cut into batons
- 1 red bell pepper sliced
- 2 tablespoon minced ginger and garlic
- 2-3 tablespoon toasted sesame oil
- salt to taste
Garnishing
- 2-3 tablespoon freshly chopped coriander
- 3 tablespoon crushed roasted peanuts Omit if using crunchy peanut butter
- 2 spring onion sliced
- 1 tablespoon sesame seeds optional
- Lime wedges
Instructions
Thai peanut sauce
- In a bowl whisk all the peanut sauce ingredients.
Noodles
- Heat water in a big pot, and add a few drops of oil. Cook as per packet instructions.
- Drain the water
- In a wok heat oil on high, add garlic and ginger, sauté for a few seconds.
- Add carrots slices and cook for a minute or so.
- Then add capsicum and stir-fry the veggies for 2-3 minutes on high heat.
- Add the peanut sauce and mix.
- Tip in boiled noodles and toss.
- Add salt, juice of a lime, roasted peanuts, spring onion and coriander leaves.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Easy Sun-Dried Cherry Tomatoes are intensely fragrant, delicately sweet and will make you wonder why you ever bought shop bought sun-dried tomatoes in the first place.
Learn HOW TO MAKE YOUR OWN OWN SUN-DRIED TOMATOES AT HOME in your own comfort, they can be used and enjoyed in any recipes any time of the year.
This recipe couldn’t have coincided better with the 50 year anniversary of the first Moon Landing . I loved astronomy so much growing up and will never forget the day I went to the Kennedy Space Center in Florida back in 2008. I learned about the food that astronauts ate and how it was all dehydrated by various processes to stop it from going off. As a souvenir from the gift shop, we brought back some space food – freeze-dried strawberry ice cream was one of them if I remember correctly!
In perfect sync with this anniversary, we have made dehydrated Cherry Tomatoes. Now we all love sundried tomatoes at home, we add them to cheese and salad sandwiches with homemade chutneys, in pesto, sundried tomato rosemary focaccia and salads just to name a few. If you are blessed with glorious sunshine, then sun-drying the tomatoes seems the best option, but, like us, if you are not, you have to fall back on other (equally effective) methods. In the past, we used to oven-dry our tomatoes but this time, we used a food dehydrator.
You may want to see other Sun-Dried Tomato Recipes from JCO and Other Food Bloggers
Sun-Dried Tomato, Chickpea Cakes with Cashew and Oats Chargrilled Vegetable Pizza Instant Pot Brussels Sprout Roasted Cauliflower Pasta with Zingy Dressing Sun-Dried Tomato Roasted Garlic Compound Butter Italian Veggies Pot Pie Sundried Tomato Pasta Simple Fregola Salad with Lentils Crispy Cauliflower Vegan Pizza Crust
Easy Sun Dried Cherry Tomatoes
ingredients:
*700g cherry tomatoes
200ml extra virgin olive oil or olive oil
1 TBSP mixed dried herbs
3-4 garlic cloves
Sea salt flakes
Cosori original food dehydrator
Knife
bowl
spoon
jar
instructions:
How to cook Easy Sun Dried Cherry Tomatoes
- First, wash and pat dry tomatoes.
- Cut into two halves, you don’t need to peel the skin of tomatoes in this recipe.
- Put in a big bowl, add salt, little oil, and some dried herbs.
- Mix gently.
- Read carefully manual instructions of your dehydrator first.
- Layout tomato halves on a supplied trays, leaving some room in between them.
- Cover it with the provided lid and turn the machine on.
- Set the temperature on 55C and time set for 10-11 hours.
- Check the tomatoes after 6-7 hours.
- Once dried, remove them and let it cool completely.
- Store it in the sterile jar, add garlic, herbs and salt if necessary.
- Now pour olive oil and make sure all the tomatoes are submerged in oil.
- Cover the lid tightly and leave in the refrigerator for a week or use in the required recipe.
