Vegan Thai Peanut Noodles
If you love noodle dishes, then you will be wowed with the flavor-packed, veggie-loaded Vegan Thai Peanut Noodles dish! It's simple, but so good!
Servings: 4 people
Calories: 890kcal
Ingredients
For the Peanut Sauce
- ⅔ cup creamy peanut butter
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1-2 teaspoon chili garlic sauce,
- 1-2 tablespoon maple syrup
- 1 juice of a lime
- ⅓-1 cup hot water
- 6 cloves garlic, minced (optional)
- 1 tablespoon ginger, grated (optional)
For the Noodles
- 16 oz brown rice noodles (sub with white)
- 3 baby bok choy, sliced in half (or chopped)
- 1 red bell pepper, sliced
- 1 ½ cups red cabbage, sliced
- ⅓ cup peanuts, chopped
Instructions
- Bring a large pot of water to a boil. While waiting for it to boil, to a bowl, add the peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, maple syrup, lime juice and water. Whisk together well. Set aside.
- When water begins to boil, add the noodles and bok choy and cook. When done, drain and run cold water over to stop the cooking.
- If using optional garlic and ginger, In a small pot, add a little oil over medium heat and saute the garlic and ginger until fragrant (about 1 minute). Add into the peanut sauce and stir together well. You can also add raw garlic and ginger into the peanut sauce for a punchier flavor!
- Add noodles to a large bowl and pour over peanut sauce. Stir carefully to combine. Add bell pepper slices, cabbage, and peanut and toss gently. Serve warm or cold with green onions and lime wedges if desired.
Video
Notes
*Nutritional fact are only estimates. Please utilize your own brands for accuracy.
Nutrition
Serving: 0.25dish | Calories: 890kcal | Carbohydrates: 115g | Protein: 24g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Sodium: 1090mg | Potassium: 559mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5084IU | Vitamin C: 102mg | Calcium: 167mg | Iron: 3mg