These 15 Minute Spicy Peanut Noodles are vegan, gluten-free, and deliciously saucy. Packed with colourful sautéed veggies, and topped with spicy and zesty peanut sauce, this weeknight meal is packed with flavour and nutrients!
When a recipe combines both noodles AND peanut butter – you know it’s going to be a good one. For all of my Thai-food lovers, who else loves ordering the spicy peanut noodles at your local Thai restaurant? It’s one of my favourite items on the menu. This is also what inspired me to make this healthier version right from home!
It’s spicy, savoury with a hint of sweetness and quite possibly my favourite of the two other take-out inspired meals I am sharing. Speaking of which, you have to try my Chicken Satay with Peanut Sauce and this Homemade Massaman Curry! Oh, and did I mention that these Spicy Peanut Noodles come together in minutes? All you need are a few simple ingredients and you have a healthy weeknight meal that is quicker than takeout but will still satisfy all of your Thai-food cravings!
It all starts with perfectly cooked rice noodles, followed by a zesty and luscious spicy peanut sauce to coat (smother) them in. Bring a large pot of water to a boil and start cooking the noodles according to the package instructions. I love using rice noodles for this recipe to give it that authentic Thai Spicy Peanut Noodles feel – but anything goes!
To prepare the sauce, all you need is a small bowl, a few simple ingredients and a whisk to mix it with. Combine low-sodium tamari, maple syrup, chilli garlic sauce, peanut butter, fresh lime juice and hot water to the bowl. Whisk it all together until creamy smooth. Set aside and start sautéing the veggies!
To start cooking the veggies, you’ll want to add 1 tbsp of oil to a hot pan. I love the combination of toasted sesame and avocado oil for this recipe – but any healthy oil you have on hand will work! Add-in some thinly sliced shallots, garlic, green onion and sauté over low-medium heat for 2-3 minutes or until golden brown and fragrant. At this point, you can start to add in your mixed vegetables. I used Chinese broccoli, red bell pepper and shredded carrot. Continue to stir until the veggies are well-coated and soft in texture.
Once the rice noodles are fully cooked, drain them and rinse with cool water. Then, toss with a small amount of sesame oil to prevent them from sticking. Add your noodles to the veggie mixture and drizzle on that spicy peanut sauce. Grab a pair of tongs or two wooden spoons and toss until all of the noodles and veggies are evenly coated.
Once your spicy peanut noodles are combined, you’re ready to serve and enjoy! Add the noodles to a plate and garnish with crushed peanuts, fresh cilantro, and sliced green onion.
Once prepared, this recipe can be stored in the fridge for 5 days. The sauce tends to dry up as it sits, so if you want to get it saucy again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm. Matt and I can’t get enough of this recipe and I know it’s one that you’re going to love!
For more easy weeknight takeout inspired meals, check out my Chicken Satay with Peanut Sauce, and this delicious Homemade Massaman Curry! Be sure to tag me @healthnutnutrition and share a photo on social media if you make any of these recipes!