Description
Whip up these delicious Spicy Thai Peanut Noodles in just 10 minutes! This vegan recipe is packed with flavor and perfect for a quick weeknight meal.
Ingredients
Scale
- 8 ounces dried noodles (spaghetti, linguine, or ramen work well)
- 1/4 cup peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1-2 teaspoons sriracha or other hot sauce, to taste
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons water, or more as needed
- 1 cup mixed vegetables, thinly sliced (e.g., bell peppers, carrots, broccoli florets, snap peas)
- 1/4 cup chopped peanuts, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Cook noodles according to package directions. Drain and set aside.
- While noodles are cooking, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, garlic, and ginger in a medium bowl.
- Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Add the cooked noodles and mixed vegetables to the bowl with the peanut sauce.
- Toss well to coat everything evenly.
- Serve immediately, garnished with chopped peanuts and green onions.
Notes
- For extra spice, add more sriracha or a pinch of red pepper flakes.
- Feel free to add other vegetables like edamame, spinach, or mushrooms.
- If you don’t have fresh ginger, you can use 1/4 teaspoon ground ginger.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450-550 (will vary based on ingredients)
- Sugar: Approximately 8-12g
- Sodium: Approximately 800-1000mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 4-6g
- Unsaturated Fat: Approximately 16-19g
- Trans Fat: 0g
- Carbohydrates: Approximately 55-65g
- Fiber: Approximately 5-7g
- Protein: Approximately 15-20g
- Cholesterol: 0mg