Thai Peanut Noodles with Vegetables
This vegetarian recipe for Thai Peanut Noodles is one of my favorite dinners. My FAMOUS Thai Peanut Sauce is tossed with vegetables and noodles in this quick and easy 15 minute meal! It's packed with flavor and easily made vegan and gluten free.
Ingredients
- 8 ounces uncooked ramen noodles, rice noodles or spaghetti noodles can also be used
- 3 tablespoons sesame oil, divided
- ½ cup red bell pepper, large dice
- ½ cup broccoli florets
- ½ cup sugar snap peas
- ½ cup baby bella mushrooms, sliced
- ½ cup carrots, sliced
- ½ cup onion, large dice
- 1 cup Thai Peanut Sauce, click link for the recipe
Optional Toppings
- 1 tablespoon peanuts, chopped
- 1 tablespoon green onions, chopped
- 1 tablespoon fresh cilantro, chopped
Instructions
- Bring a large pot of water to boil.
- Add 1 tablespoon sesame oil to a large skillet or wok over high heat.
- Once the oil is hot, add the bell pepper, broccoli, sugar snap peas, baby bella mushrooms, carrots and onions.
- Stir fry the vegetables for 8-10 minutes.
- While the vegetables are cooking, add the noodles to the boiling water and cook according to package directions.
- Drain the cooked noodles and toss them with the additional 2 tablespoons sesame oil.
- Add the noodles to the stir fried vegetables with the Thai Peanut Sauce.
- Toss to coat and serve topped with crushed peanuts, green onions and cilantro on top, if desired.
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 meat 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.
Nutrition Facts
Calories 605kcal (30%)Carbohydrates 57g (19%)Protein 12g (24%)Fat 36g (55%)Saturated Fat 7g (35%)Sodium 2008mg (84%)Potassium 341mg (10%)Fiber 3g (12%)Sugar 15g (17%)Vitamin A 3475mg (70%)Vitamin C 44mg (53%)Calcium 40mg (4%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!