Thai Peanut Noodles with Vegetables

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My FAMOUS Thai Peanut Sauce is tossed with vegetables and noodles in this QUICK AND EASY 15 minute recipe! It’s packed with flavor and easily made vegan and gluten free!

This vegetarian recipe for Thai Peanut Noodles is one of my favorite dinners. It’s simple, packed with vitamins from all of the veggies and most importantly, it’s SO DELICIOUS!

Noodles and vegetables in bowl with chopsticks on the edge of the bowl

Noodles are one of my favorite things in life! Rice noodles, ramen noodles, spaghetti noodles, udon noodles, if it’s a noodle, I’m in! There’s just something about cuddling up on the couch with a big bowl of noodles that makes my little heart so happy!

One of my other favorite things in life is this recipe for Thai Peanut Sauce. It was one of the first recipes I ever made on the blog in 2011. And it continues to be my favorite sauce to toss on just about anything!

It’s sweet, creamy peanut butter goodness, with a little bit of spice and tons of flavor! Everything goes right into a blender and 5 minutes later, you’ve got creamy, dreamy peanut sauce!

Over the years, I’ve added this peanut sauce to a number of different recipes. Chicken Skewers with Peanut Sauce, so delicious! Meatballs slow cooked in Thai Peanut Sauce, super scrumptious! And Thai Peanut Sweet Potato Buddha Bowls, the most popular vegan recipe on the blog, for good reason!

In this recipe for Thai Peanut Noodles, I’m simply tossing the sauce with noodles and stir fried vegetables. The recipe is made in just 15 minutes and you can totally make it your own! Shredded rotisserie chicken, shrimp or tofu can easily be added for more protein.

Want to make spicy peanut noodles? Add sliced Thai chilies or jalapenos to the stir fried veggies or serve them raw on top of the dish. A drizzle of sriracha or sprinkle of red pepper flakes on top will also spice these noodles up!

Ramen noodles and vegetables tossed with Thai peanut sauce in bowl with chopsticks on the side

How to make Thai Peanut Noodles

  • Prepare the noodles. Bring a large pot of water to boil on the stove. Add the noodles and cook according to the package directions. Drain the noodles, then toss them with sesame oil. This will help the noodles from clumping together. It will also guarantee even distribution of the peanut sauce over the noodles and veggies.
    • Quick Tip! I’ve used ramen noodles, rice noodles and spaghetti noodles to make this dish over the years. Ramen noodles are my favorite, but any type of noodle will work just fine. To make this dish gluten free, you’ll want to use rice noodles.
      • Tip within a tip! If using spaghetti noodles to make this dish, only cook them until al dente. They’ll finish cooking when tossed with the vegetables and sauce.
  • Stir fry the veggies. Heat sesame oil over high heat on the stove in a large skillet or wok. Once the oil is hot, add bell peppers, broccoli, sugar snap peas, mushrooms, carrots and onions. Stir fry the vegetables for 8-10 minutes.
  • Finish the dish. Add the cooked noodles to the stir fried vegetables with prepared Thai Peanut Sauce. Toss everything to coat.  Finish the dish with chopped peanuts and fresh chopped green onions and cilantro, if you’d like.

Are Thai Peanut Noodles vegan?

Thai Peanut Noodles are vegan, but you should always check labels to verify that the ingredients used in the recipe are vegan. Almost all ramen noodles, rice noodles and spaghetti noodles are vegan. They simply contain different types of flour, water and salt.

For the Thai Peanut Sauce, the recipe I have linked to is vegan when Vegan Red Curry Paste is used. Some red curry paste will contain shrimp. Be sure to check the labels before purchasing curry paste to make sure it is vegan.

Are Thai Peanut Noodles gluten free?

When rice noodles or gluten free ramen noodles are used, this recipe is gluten free. Always make sure to use gluten free soy sauce to prepare the Thai Peanut sauce.

Ways to add protein to this Noodle Dish

  • Add chicken. Cooked, shredded rotisserie chicken can be tossed in with the noodles, veggies and sauce at the end. Raw chicken (cubed or sliced) can be used in this recipe by stir frying it with the veggies for 4-6 minutes.
  • Add shrimp. Stir fry uncooked, peeled and deveined shrimp during the last 2-3 minutes of stir frying the vegetables.
  • Add tofu. Stir fry cubed tofu with the vegetables for 7-8 minutes.

Vegetables and noodles in bowl, topped with green onions and peanuts, with chopsticks on the side of the bowl

If you love cuddling up to a big bowl of noodles as much as I do, get your chopsticks ready! I’ve got five more delicious recipes for you!

  1. Drunken Noodles – you’re going to love this recipe! It’s the tested and perfected version of one of my favorite Thai restaurant dishes!
  2. Slow Cooker Thai Peanut Chicken Noodles – similar to this recipe, but with chicken and made in a slow cooker!
  3. Grilled Vegetable Lo Mein – another veggie-licious noodle bowl recipe!
  4. Gluten Free Kung Pao Beef and Noodle Bowl – this recipe also includes my secret for how to make the most tender beef EVER!
  5. Spicy Vegetable Pad Thai – this popular Thai food dish is so easy to make at home in just 15 minutes!

Made these recipe and loved it? Be sure to rate it 5 stars below!

Thai peanut noodles in bowl with chopsticks on the side
5 from 2 votes
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Thai Peanut Noodles with Vegetables

My FAMOUS Thai Peanut Sauce is tossed with vegetables & noodles in this easy 15 minute recipe for Thai Peanut Noodles! Easily made vegan & gluten free!

Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 605 kcal
Author Whitney Bond

Ingredients

  • 8 oz uncooked ramen noodles rice noodles or spaghetti noodles can also be used
  • 3 tbsp sesame oil divided
  • ½ cup red bell pepper large dice
  • ½ cup broccoli florets
  • ½ cup sugar snap peas
  • ½ cup baby bella mushrooms
  • ½ cup carrots sliced
  • ½ cup onion large dice
  • 1 cup Thai Peanut Sauce

Optional Toppings

  • 1 tbsp peanuts chopped
  • 1 tbsp green onions chopped
  • 1 tbsp fresh cilantro chopped

Instructions

  1. Bring a large pot of water to boil.
  2. Add 1 tbsp sesame oil to a large skillet or wok over high heat.
  3. Once the oil is hot, add the bell pepper, broccoli, sugar snap peas, baby bella mushrooms, carrots and onions.

  4. Stir fry the vegetables for 8-10 minutes.
  5. While the vegetables are cooking, add the noodles to the boiling water and cook according to package directions.
  6. Drain the cooked noodles and toss them with the additional 2 tbsp sesame oil.
  7. Add the noodles to the stir fried vegetables with the Thai Peanut Sauce.
  8. Toss to coat and serve topped with crushed peanuts, green onions and cilantro on top, if desired.

Recipe Notes

  • Vegan: This recipe is vegan. Always be sure to check the labels on the noodles to make sure they're vegan. Most ramen noodles, rice noodles and spaghetti noodles are vegan. Also make sure to check the label on the red curry paste when preparing the Thai Peanut Sauce. Some contain shrimp and therefore would not be vegan.
  • Gluten free: Use rice noodles or gluten free ramen noodles to make this recipe gluten free. Also, be sure to use gluten free soy sauce when preparing the Thai Peanut Sauce.
  • Protein: To add protein to this dish, stir fry raw chicken with the veggies for 4-6 minutes, raw, peeled & deveined shrimp with the veggies for 2-3 minutes or cubed tofu with the veggies for 7-8 minutes.
  • Leftovers: this dish can be eaten hot or cold leftover. To reheat the dish, place it in the microwave for 90 seconds.