These vegan Thai peanut noodles are the perfect busy weeknight dinner. They are delicious, hearty, and always well received.
These Vegan Thai Peanut Noodles are a go-to dinner for this house.
I never have to wonder if my kids are going to eat it, they
They even request it!
If you have picky kids, you know how amazing it is to have a go-to meal.
The other thing I love about these vegan Thai peanut noodles is how easy they are!
This dinner is done in less than 30 minutes, who doesn’t love that!
What ingredients do you need for these vegan Thai peanut noodles?
Peanut Sauce
- 1/2 cup vegan chicken broth or vegetable broth
- 3 TB peanut butter
- 1 TB brown sugar
- 3 TB soy sauce, low sodium preferred
- 1/2 tsp ginger, powder
- 3 cloves garlic, minced
- 1/8 tsp crushed red pepper flakes (more if you want it spicy)
- 1/2 tsp rice vinegar
- 1 tsp cornstarch with 1 tsp, mixed with 1 TB water.
Noodles
- 8-10 oz dry noodles, (we usually use Spaghetti noodles)
- 3 green onions, chopped
- 1/2 cup cilantro, chopped
- Peanuts
- Limes to squeeze on top
How do you make these tasty Thai peanut noodles?
You start by making an easy peanut sauce.
Start by throwing all your peanut sauce ingredients into a pyrex glass measuring cup, stir and microwave it in 30 seconds increments until it’s thickened.
If microwaves aren’t your thing, then feel free to heat up the sauce over the stove, either one works great. I like to use this vegan chicken broth.
But you could definetly use vegetable broth as well.
My kids don’t mind the cilantro in these Thai peanut noodles, but if your kids don’t like green things, then go ahead and leave it out of their portion.
Or if you don’t like cilantro, you can leave it out also.
I love the flavor the cilantro brings, but I understand it’s not for everyone.
You could use a different shaped noodle if you wanted, we prefer a spaghetti type noodle with this recipe.
I need to try and make it with a rice noodle someday, I bet that would be tasty.
I hear some people think cilantro tastes like soap? We love it now, but it took me a few years and a lot of Chipotle to like it.
Ingredients
Peanut Sauce
- 1/2 cup vegan chicken broth or vegetable broth
- 3 TB peanut butter
- 1 TB brown sugar
- 3 TB soy sauce low sodium preferred
- 1/2 tsp ginger powder
- 3 cloves garlic minced
- 1/8 tsp crushed red pepper flakes more if you want it spicy
- 1/2 tsp rice vinegar
- 1 tsp cornstarch with 1 tsp mixed with 1 TB water.
Noodles
- 8-10 oz dry noodles we usually use Spaghetti noodles
- 3 green onions chopped
- 1/2 cup cilantro chopped
- Peanuts
- Limes to squeeze on top
Instructions
- Cook your noodles until soft, strain them, and set them aside.
- While your noodles are cooking, make your sauce. Mix all the sauce ingredients and cook in the microwave for 1 minute; if it's not thickened, cook in 30-second increments until the sauce is thickened. You could also do this on the stovetop, on medium-low heat- stir until thickened. Once your sauce is done, add your noodles back to the main pan, dump your peanut sauce in- stir on low heat until all coated and the sauce is sticking to the noodles. Remove from heat and add the green onions and cilantro- mix and it's ready to serve. You can add peanuts and a squeeze of lime to the top if you desire.
Notes
Nutrition
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Want some other easy vegan dinner recipes?
Briana Effland
Wednesday 21st of August 2019
I am a mother and this helped me!