Name: Vegan Thai Peanut Noodles (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 ounces Spaghetti or Linguine; 1/2 cup Creamy Peanut Butter; 1/4 cup Soy Sauce; 2 tablespoons Lime Juice; 2 tablespoons Maple Syrup or Agave Nectar; 1 tablespoon Sesame Oil; 1 tablespoon Rice Vinegar; 1 clove Garlic-minced; 1 teaspoon Fresh Ginger-grated; 1/2 teaspoon Sriracha or Chili Garlic Sauce-optional; 1/4 cup Hot Water; 1 cup Frozen Shelled Edamame-thawed; 1 Red Bell Pepper-thinly sliced; 1 Carrot-shredded; 1/4 cup Roasted Peanuts-chopped for garnish; 1/4 cup Fresh Cilantro-chopped for garnish

Recipe tier

A comforting and easy-to-make vegan peanut noodle dish, perfect for a quick weeknight meal using common pantry ingredients.

Total 30 min

Serves 4 servings

Steps 6

Ingredients 16

8 ounces 225 grams Spaghetti or Linguine
cup 120 grams Creamy Peanut Butter
cup 60 mL Soy Sauce
2 tablespoons 30 mL Lime Juice
2 tablespoons 30 mL Maple Syrup or Agave Nectar
1 tablespoon 15 mL Sesame Oil
1 tablespoon 15 mL Rice Vinegar
1 clove 1 clove Garlic-minced
1 teaspoon 5 mL Fresh Ginger-grated
teaspoon 2.5 mL Sriracha or Chili Garlic Sauce-optional
cup 60 mL Hot Water
1 cup 150 grams Frozen Shelled Edamame-thawed
1 1 Red Bell Pepper-thinly sliced
1 1 Carrot-shredded
cup 30 grams Roasted Peanuts-chopped for garnish
cup 10 grams Fresh Cilantro-chopped for garnish

Equipment

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Instructions

🎙️ Cook with voice coach

Cook the Noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
While the noodles are cooking, prepare the Peanut Sauce. In a medium bowl, whisk together the Creamy Peanut Butter, Soy Sauce, Lime Juice, Maple Syrup or Agave Nectar, Sesame Oil, Rice Vinegar, minced Garlic, grated Fresh Ginger, and Sriracha (if using).
Gradually add the Hot Water to the Peanut Sauce, whisking constantly until the sauce is smooth and creamy. Add more water if needed to reach your desired consistency.
In a large bowl, combine the cooked and cooled Noodles, thawed Frozen Shelled Edamame, thinly sliced Red Bell Pepper, and shredded Carrot.
Pour the Peanut Sauce over the noodle and vegetable mixture. Toss well to ensure everything is evenly coated.
Divide the noodles among serving bowls. Garnish with chopped Roasted Peanuts and fresh chopped Fresh Cilantro before serving.