Peanut Noodles
I’ve been dying to share my new favorite noodle recipe with you all! These creamy peanut noodles are better than any other I’ve tried. They’re the quickest to prepare, have a boost of plant-based protein (so you aren’t just eating carbs for dinner), and use sautéd veggies (instead of raw, crunchy veggies). This dish is reminiscent of pad thai although quicker to prepare (only 15 minutes) and combines tender noodles in a rich, peanut-y irresistible sauce that will have you licking the bowl!

I’m kind of a carb-o-holic…and I’m not afraid to admit it! You all might already realize I have a noodle obsession (seeing as I post recipes like sundried tomato pasta and one-pot lasagna almost weekly). So I might call myself a self-proclaimed noodle master (I’m kind of just kidding – haha).
Peanut noodles have been an obsession since day one of going plant-based 8 years ago. I’ve had lots of variations – miso peanut noodles, pad thai, and my thai peanut ramen…etc. But classic peanut noodles are just so dang good and simple – they honestly might be my favorite noodle dish.
These peanut noodles are:
- Quicker than most recipes. Only 15 minutes to make!
- Require a simple peanut sauce that requires no blending or simmering (yay! less dishes!)
- Have the addition of cooked veggies instead of raw, crunchy ones. I don’t know about you, but I really dislike a nice warm noodle dish with a cold, raw piece of vegetable. That combo really throws off the dish for me!
- Add a simple plant-based protein (edamame) which makes this recipe feel more like a main meal and will keep you fuller for longer!
Peanut Noodle Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of noodle should I use for peanut noodles?
There are lots of options for this recipe. I like to you some type of long noodle such as a spaghetti, linguine, udon, rice, soba and more. Rice noodles are a great option if you need a gluten-free choice. Soba noodles (made from buckwheat) have the highest protein content. You can also choose whole wheat versions for higher fiber.
What do I need to make a simple peanut sauce?
This peanut sauce is my favorite of all time and requires simple ingredients and no blender! You need a creamy (drippy) peanut butter, soy sauce (or tamari), lime juice, ginger powder, garlic powder, toasted sesame oil, sriracha (if you like it spicy), brown sugar, and a little water water.
What types of toppings go well with peanut noodles?
My personal favorite are chopped peanuts – I love the crunch! You can also add some diced green onion or cilantro for a pretty green garnish and a squeeze of lime juice for a pop of flavor. Some other options could include red chili flakes if you like a little spice.
How to Make Peanut Noodles
Make your Peanut Sauce
Start by prepping your easy peanut sauce by following this recipe here. This should take only about 5 minutes. Set aside.
Cook Noodles
Cook your noodles to package instructions. Rinse under cool water. To prevent sticking, toss noodles with a dash of sesame oil.
Tip: Save 1/4 cup pasta water in case you need it to thin your sauce later.
Cook Veggies for a Few Minutes
While your noodles are cooking, begin to prep your veggies. We are just going to cook them briefly so they are not raw and cold in our final dish. Warm a saucepan over medium heat with a dash of oil – sesame oil is my favorite to use for the best flavor. Add your sliced red pepper first, cooking for a few minutes. Then finish with your shelled edamame and shredded carrots, cooking only for another few minutes until warmed through.
Combine & Enjoy!
In a large bowl, combine your cooked noodles with your peanut sauce first – gently combine. If the sauce is too thick, add in a few tbsp of pasta water. Then add your veggies and toss until combined. Serve right away. Top with diced green onion, chopped peanuts, cilantro, lime wedges, or whatever you enjoy!
How to Store Leftover Peanut Noodles
Store your extra peanut noodles in an airtight container in the fridge for up to 3 days.
Reheating Peanut Noodles
The sauce may thicken as it sits in the fridge. You can reheat over the stove with a splash of water or veggie broth, or microwave works fine too. Mix it well to get the sauce creamy again.
Peanut Noodle Recipe Variations
Veggie-loaded
You can add (or subtract) and veggies you like in this recipe. Some other great additions include: snap peas, broccolini, thinly sliced cucumber, bean sprouts, and more!
Protein
If you want to add more protein to this recipe, try adding in some air fryer tofu or my asian tofu. Pan-fried tempeh or simply a can of chickpeas are also great additions.
Spicy peanut noodles
Sometimes, I like a little kick too! You can add some red chili flakes on top – or simply add more sriracha to your peanut sauce.
Almond or Cashew butter noodles
As an alternative to peanut butter, try out almond or cashew butter.
Pro Tips
- To keep your cooked noodles from sticking: toss them with a dash of sesame oil.
- To make this recipe completely gluten-free: use tamari instead of soy sauce and a gluten-free noodle (like rice noodles or gf spaghetti).
- To make a creamy peanut sauce: make sure you use a drippy, natural peanut butter. If the sauce has some separation, consider microwaving for 15 seconds and adding a splash more water, then stirring continuously.
- Save some pasta water: If your noodles seem to dry after adding the sauce, add a splash of pasta water to help thin out the sauce.
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Peanut Noodles
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Ingredients
- 1 Peanut sauce recipe (creates about 3/4 cup peanut sauce)
- 8 oz thin noodles of choice such as spaghetti, udon, or rice noodles
- dash of sesame oil optional – for noodles and cooking veggies
- 1 small/medium red bell pepper thinly sliced
- 1 cup shelled edamame*
- 1 cup shredded carrot
Optional Toppings
- diced green onion
- chopped cilantro
- chopped peanuts
- lime wedges
Instructions
- Start by prepping your easy peanut sauce by following the recipe listed above (also linked in notes). This should take only about 5 minutes or less. Set aside.1 Peanut sauce recipe
- Cook your noodles to package instructions. *Save 1/4 cup pasta water in case you need it to thin your sauce later. Rinse cooked noodles under cool water. To prevent sticking, toss noodles with a dash of sesame oil.8 oz thin noodles of choice, dash of sesame oil
- While your noodles are cooking, begin to prep your veggies.Warm a saucepan over medium heat with a dash of oil (I like sesame oil for this recipe). Add your sliced red pepper first, cooking for a few minutes. Then finish with your shelled edamame and shredded carrots, cooking only for another few minutes until warmed through.1 small/medium red bell pepper, 1 cup shelled edamame*, 1 cup shredded carrot
- In a large bowl, combine your cooked noodles with your peanut sauce first – gently combine. If the sauce is too thick, add in a few tbsp of pasta water. Then add your veggies and toss until combined. Serve right away. Top with diced green onion, chopped peanuts, cilantro, lime wedges, or whatever you enjoy!
Notes
- This recipe works well with most types of long noodles such as udon, rice noodle, lo mein, spaghetti, linguine, or more. For a gluten-free option, use rice noodles or gf spaghetti.
- Feel free to customize the veggies to whatever you like. Some other great additions include: snap peas, broccolini, thinly sliced cucumber, bean sprouts, and more!
Really tasty and easy to make! I added tofu also which was delicious!