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To make Vegan Thai Peanut Noodles, gather these core ingredients: - 8 oz rice noodles - 1 cup bell peppers, thinly sliced (mixed colors) - 1 cup carrots, julienned - 1 cup snap peas, trimmed - 1/2 cup scallions, chopped - 1/4 cup cilantro, chopped (for garnish) - 1/4 cup crushed peanuts (for garnish) For the peanut sauce, you will need: - 1/3 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons maple syrup - 2 tablespoons lime juice - 1 tablespoon sesame oil - 1 teaspoon grated fresh ginger - 1 teaspoon garlic powder - 1 tablespoon sriracha (optional, for spice) - Water as needed to thin the sauce These ingredients create a vibrant mix of flavors and textures. You can add some extra flair with these garnishes: - Extra crushed peanuts for crunch - Lime wedges for a burst of freshness - Additional cilantro for more herb taste These garnishes enhance the dish. They add color and flavor, making your meal look and taste great. Each serving of Vegan Thai Peanut Noodles provides a good balance of nutrients. Here’s a rough breakdown: - Calories: 350-400 - Protein: 12g - Carbohydrates: 50g - Fat: 15g These noodles are filling and offer a nice mix of protein and carbs. They are perfect for a quick meal that keeps you energized. First, take 8 ounces of rice noodles. Bring a pot of water to a boil. Once boiling, add the rice noodles. Cook them according to the package directions. This usually takes about 4 to 6 minutes. When they are soft, drain the noodles. Rinse them under cold water to stop the cooking. Set the noodles aside for later. Next, grab a small mixing bowl. Add 1/3 cup of creamy peanut butter. Then, pour in 3 tablespoons of soy sauce. Next, add 2 tablespoons of maple syrup for sweetness. Squeeze in 2 tablespoons of lime juice. Then, add 1 tablespoon of sesame oil. Don't forget 1 teaspoon of grated fresh ginger and 1 teaspoon of garlic powder. If you like spice, add 1 tablespoon of sriracha. Whisk all the ingredients until smooth. If the sauce is too thick, add water a tablespoon at a time until it is just right. Now, take a large skillet and heat a drizzle of sesame oil over medium heat. Add 1 cup of thinly sliced bell peppers, 1 cup of julienned carrots, and 1 cup of trimmed snap peas. Stir-fry these for about 3 to 4 minutes. You want them to be tender but still crisp. After that, add the cooked rice noodles to the skillet. Pour the peanut sauce over the noodles and veggies. Toss everything together until well coated and heated through. Finally, stir in 1/2 cup of chopped scallions before serving. This recipe is simple and fun to make. You can find the full recipe above to refer back to. Enjoy your Vegan Thai Peanut Noodles! To create the best peanut sauce, start with creamy peanut butter. I love using natural brands. Mix it well with soy sauce and maple syrup for sweetness. Add lime juice for a fresh kick. Grate fresh ginger and add garlic powder for flavor depth. If you want heat, include sriracha. If the sauce is too thick, thin it with water a tablespoon at a time. Keep tasting and adjust to your liking. When cooking vegetables, keep them bright and crisp. Slice bell peppers in thin strips for quick cooking. Julienned carrots cook fast and add a nice crunch. Snap peas should be added last to keep their snap. Stir-fry these for about 3-4 minutes over medium heat. You want them tender but still vibrant. This way, your dish stays colorful and appealing. Serve Vegan Thai Peanut Noodles in deep bowls for a nice look. Top with chopped scallions for a fresh bite. Don't skip crushed peanuts; they add a great crunch. Fresh cilantro brings a pop of color and flavor. You can also add lime wedges for extra zest. This dish is filling on its own but pairs well with a side salad or spring rolls. For a fun twist, serve it cold as a salad too. Check the Full Recipe for more details! {{image_2}} If you want a gluten-free dish, rice noodles are your best friend. They are naturally gluten-free and work great in this recipe. You can also use gluten-free soy sauce or tamari in the peanut sauce. This keeps the flavors while making it safe for those with gluten sensitivities. To make Vegan Thai Peanut Noodles more filling, add protein. Tofu is a great choice. You can use firm tofu, cubed, and sauté it until golden. Tempeh is another option. It has a nutty flavor that pairs well with the sauce. For a quick option, add edamame or chickpeas. They boost protein without much effort. Don't worry if you lack some ingredients. You can swap veggies based on what you have. Broccoli or zucchini can replace bell peppers. If you don’t have maple syrup, agave nectar works too. Use lime juice if you can't find fresh lime. These swaps keep your dish tasty and unique. For the full recipe, check out the detailed instructions. To store your Vegan Thai Peanut Noodles, let them cool first. Place them in an airtight container. This helps keep the noodles fresh. You can store them in the fridge for up to three days. Just make sure you seal the container well to prevent drying out. If you want to save more for later, you can freeze the noodles. Place the cooled noodles in a freezer-safe bag. Remove as much air as possible before sealing. They can stay fresh in the freezer for up to two months. When you’re ready to eat, just thaw them overnight in the fridge. To reheat your Vegan Thai Peanut Noodles, you can use a pan or microwave. If using a pan, add a splash of water or veggie broth to keep them moist. Heat on low until warm. If using the microwave, heat in 30-second bursts, stirring in between. This ensures even heating without drying them out. Enjoy your meal just like the first time! For the full recipe, check the section above. Yes, you can make this recipe nut-free. Instead of peanut butter, use sunflower seed butter or tahini. These options give a creamy texture without nuts. You can also skip the garnish of crushed peanuts. Just ensure you check labels for any hidden nuts in sauces. You can serve Vegan Thai Peanut Noodles with a fresh salad. A side of cucumber salad adds a nice crunch. You can also pair it with spring rolls or steamed dumplings. These choices complement the noodles and enhance your meal. To adjust the spice level, add more or less sriracha. Start with a small amount and taste as you go. You can also use chili flakes for heat. If the dish is too spicy, add more peanut sauce or coconut milk to tone it down. Vegan Thai peanut noodles are easy and tasty. We covered key ingredients, step-by-step cooking, and expert tips. You can customize the dish with variations and store leftovers well. This dish is great for any meal and fits many diets. Whether you want spice or nut-free, the choice is yours. Enjoy making this dish again and again!

Vegan Thai Peanut Noodles

Savor the deliciousness of Vegan Thai Peanut Noodles with this easy recipe! Packed with colorful bell peppers, crispy snap peas, and a creamy peanut sauce, this dish is perfect for a satisfying meal in just 30 minutes. Whip up this vibrant, plant-based dinner that everyone will love. Click to discover the full recipe and learn how to create this appetizing dish at home!
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Ingredients
  

8 oz rice noodles

1 cup bell peppers, thinly sliced (mixed colors)

1 cup carrots, julienned

1 cup snap peas, trimmed

1/2 cup scallions, chopped

1/4 cup cilantro, chopped (for garnish)

1/4 cup crushed peanuts (for garnish)

For the Peanut Sauce:

1/3 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons maple syrup

2 tablespoons lime juice

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 teaspoon garlic powder

1 tablespoon sriracha (optional, for spice)

Water as needed to thin the sauce

Instructions
 

Begin by cooking the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.

    In a small mixing bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, ginger, garlic powder, and sriracha (if using). Whisk together until smooth. If the sauce is too thick, add water a tablespoon at a time until desired consistency is reached.

      In a large skillet, heat a drizzle of sesame oil over medium heat. Add the sliced bell peppers, julienned carrots, and snap peas. Stir-fry for about 3-4 minutes until they are slightly tender but still crisp.

        Add the cooked rice noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the mixture, tossing everything together until well coated and heated through.

          Remove from heat and stir in chopped scallions.

            Serve the noodles in bowls, garnished with crushed peanuts and fresh cilantro.

              Prep Time: 15 min | Total Time: 30 min | Servings: 4