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These vegan oil-free Thai peanut noodles are made with brown rice noodles, tossed in a nutty, creamy and slightly spicy peanut sauce, and ready in 10 minutes!
Who is ready for one of the easiest and tastiest weeknight dinner ideas? Ever since I made these vegan oil-free Thai peanut noodles for the first time, we have been HOOKED and it’s been a repeat dinner in our household. Even my toddler LOVES these noodles, so rest assured they are totally kid friendly!
These vegan noodles are not only super tasty, but they take less than 10 minutes to make. Yes, you read that right. Less than TEN MINUTES. So, that means that not only are these way healthier than takeout, they are actually faster!
These vegan oil-free Thai peanut noodles are:
Creamy
Nutty
Hearty
WFPB (Whole Food Plant Based)
Oil-Free
Slightly Spicy
Savory
Sweet
So Easy to Make
Packed with flavor
And the oil-free vegan peanut sauce is made with a handful of ingredients and mixed together in 5 minutes! It’s very versatile too- just add more or less lime juice, coconut aminos and chili garlic sauce to taste (for my daughter, I portion her peanut sauce out BEFORE I add the chili garlic sauce because it’s definitely spicy!).
How to Serve Vegan Oil-Free Thai Peanut Noodles
My personal favorite way to serve these noodles is with carrots, purple cabbage, peanuts, green onion and TONS of cilantro, but you can really use any veggies you have in the fridge!
I also love baking some oil-free tofu and throwing that in for extra protein.
My favorite way to enjoy these vegan oil-free noodles is fresh & hot, but they are super tasty straight from the fridge the next day, too! Perfect for those quick lunches during the week.
How to Make
First, add about 8 cups of water to a large pot, bring to a boil and cook your noodles according to the instructions on the package (we use these noodles). While your noodles are boiling, make your oil-free vegan peanut sauce.
Add all of the peanut sauce ingredients to a medium bowl and whisk very well until smooth. Make sure to read recipe notes. Add water to thin to your preference.
Add the cooked noodles to a large bowl and toss with the peanut sauce. Add your crunchy veggies, top with cilantro and peanuts and enjoy! Serve immediately and store the leftovers covered in the fridge.
I hope you enjoy these vegan oil-free Thai peanut noodles!
More Easy Vegan Dinner Recipes
Creamy Vegan Red Lentil Soup [Oil-Free]
Creamy Vegan Taco Pasta [Oil-Free]
Easy Vegan Creamy Walnut Pasta [Oil-Free]
Vegan Caprese Tomato Soup [GF]
FAQ
Definitely!
You can store it covered in the fridge for 3-4 days. You may need to add a splash of water to thin it out a little bit.
You can reheat these either in the microwave or on the stove top over low heat, but you may want to add a splash or two of water to the noodles to thin the sauce out a bit.
PIN IT for later!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Oil-Free Thai Peanut Noodles
Ingredients
- 8 oz pad thai noodes (I use brown rice noodles)
Vegan Oil-Free Peanut Sauce
- 1/3 cup natural peanut butter
- 2 tbsp coconut aminos start with 2 tbsp and add more to taste if desired see notes
- 2 tbsp lime juice start with 2 tbsp and add more to taste if desired see notes
- 1 tbsp pure maple syrup
- 1 tsp fresh minced garlic
- 1/2 – 1 tsp chili garlic sauce start with 1/2 a tsp then add more to taste
- 1/4 + 1/8 tsp ground ginger or fresh ginger to taste
- 2 – 4 tbsp warm water, to thin
Veggies and Toppings
- desired amount of shredded carrots, purple cabbage, peanuts, green onions and cilantro
Instructions
- First, add about 8 cups of water to a large pot, bring to a boil and cook your noodles according to the instructions on the package. While your noodles are boiling, make your oil-free vegan peanut sauce.
- Add all of the peanut sauce ingredients to a medium bowl and whisk very well until smooth. Make sure to read recipe notes. Add water to thin to your preference.
- Add the cooked noodles to a large bowl and toss with the peanut sauce. Add your crunchy veggies, top with cilantro and peanuts and enjoy! Serve immediately and store the leftovers covered in the fridge.
Notes
- For the coconut aminos and lime juice- I usually add about 2 or 2 & 1/2 tbsp of each. Start with 2 tbsp and then add another 1/2 tbsp of each to taste, if desired.
- Start on the low end with the chili garlic sauce, then add more to taste.
- For the kid friendly version, omit the chili garlic sauce or use a very small amount.
Such great mid-week inspo! We ate it warm.
Cannot go wrong with Pad Thai!
This is one of my new favorite recipes!! It is super quick to make and so delicious! Very creamy!
Divine! I added bell peppers and cooked the peanut sauce slightly. I think I used an entire lime due to pregnancy tastes 🙂
This was delicious! Very easy and quick to make. It also looks impressive!
Oh dang…..that hit the spot. I subbed in brown rice ramen noodles, and it reminded me of eating a Thai fresh salad roll with peanut sauce. Great recipe! I’ll add some tofu and crushed peanuts next time. Thanks for sharing this!