These Thai-inspired Vegetarian Peanut Noodles are creamy and savory with a spicy sweetness thanks to dark brown sugar and sriracha. Top them with fresh green onions and chopped peanuts to add an amazing crunch.
These Thai-Inspired Vegetarian Peanut Noodles are super easy to make and pack in a ton of flavor. They also can be made with items you can always keep on hand, which means you can quickly whip these up whenever you need a delicious meal everyone will love.
Adding more vegetarian meals should be both easy and delicious. These creamy peanut noodles deliver on both of those needs!
Noodles - First, the noodles. You really can't go wrong with any kind of noodle. They all taste great coated in the peanut sauce. In this recipe, I use fettuccine noodles which I know, are not traditionally Thai. They are however super easy to cook, I always have them in my pantry, and the wideness of the noodle nicely mimics rice noodles a much more traditional Thai option. Really, use whatever noodle your family enjoys!
Peanut Butter - I use all-natural peanut butter made with only peanuts and salt. It's the only type of peanut butter I always keep on hand so it's what I use.
Low-Sodium Soy Sauce - Soy sauce adds such an amazing depth of flavor and saltiness to dishes. But, the full sodium versions really do have a ton of salt in them. I highly recommend sticking to the low-sodium versions. I promise you won't miss the extra salt.
Dark Brown Sugar - For this recipe, I went with the dark version of brown sugar. I wanted the sauce to have a lot of complex flavors and the dark brown sugar really stands up next to the peanut butter and soy sauce. If light brown sugar is all you have, feel free to use that. It will still taste amazing. However, using dark brown sugar does take the flavor over the top.
Sriracha - Sriracha adds a really great hit of heat without overpowering the whole dish. It's the kind of heat that just gently sits there as you eat. Feel free to add as much, or as little, as you like.
Rice Vinegar - Rice vinegar is a really nice vinegar to keep on hand. It's less pungent than white vinegar and imparts a less distinct flavor than apple cider vinegar.
Green Onions - Green onions, also known as scallions, add a nice bit of freshness to an otherwise rich and creamy dish. Be sure to save some to sprinkle on top just before serving.
Garlic & Ginger - These aromatics add a ton of flavor to the dish. I always recommend using fresh and mincing it yourself. I
Step By Step Instructions
Boil the noodles according to the directions on the package. Just before draining, reserve ½ cup of the pasta water. This may come in handy later if the peanut sauce becomes too thick.
While the pasta is boiling, make the peanut sauce in a medium-sized bowl by mixing together the peanut butter, soy sauce, dark brown sugar, sriracha, rice vinegar, and water. If you're using natural peanut butter you may find that the mixture looks a bit separated and not totally smooth. That is completely fine. It will all come together when it cooks.
In a large pot, heat oil over medium heat. Sauté the green onions for about 3 minutes, just until they start to brown and soften. Then add the minced garlic and ginger and sauté another 30 seconds.
Pour the peanut sauce into the pan and allow it to gently simmer for 1 minute. Remove from the heat. It doesn't take long for this sauce to thicken so it's easy to overdo it.
Stir the pasta into the sauce until it is well coated. If the sauce is thicker than you would like, simply pour in a little bit of the reserved pasta water and stir. Continue until it's the consistency you want.
Serve with fresh sliced green onions and chopped peanuts to garnish with.
More Recipes You'll Love!
Tuscan Kale and White Bean Soup
Roasted Sweet Potato and Chickpea Salad
Burst Tomatoes and White Beans
Did you make this recipe?
I'd love to hear about it! Please leave a star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ and comment below!
Let's Get Social!
I love seeing your photos! If you make this recipe don't forget to mention @ThisHomeKitchen and tag #thishomekitchen on Instagram!
You can also follow me on Pinterest, Facebook, and Youtube!
Subscribe to My Newsletter!
Get my newest recipes, kitchen tips and tricks, and the latest news right in your inbox!
Vegetarian Peanut Noodles
- 16 ounces fettuccine noodles
- ¾ cup natural peanut butter
- ½ cup low-sodium soy sauce
- ¼ cup dark brown sugar
- 1 to 3 teaspoons sriracha
- 2 tablespoons rice vinegar
- ⅓ cup water
- 1 tablespoon canola oil
- 2 garlic cloves minced
- 1 tablespoon fresh ginger root minced
- ¼ cup green onions white and light green sections sliced
- Cook the pasta according to the package directions, typically about 12 minutes. Reserve about ½ cup of the pasta water just before draining the pasta.
- Meanwhile, in a medium bowl, stir together the peanut butter, soy sauce, brown sugar, sriracha, rice vinegar, and water.
- In a large pot, heat the canola oil over medium heat. Sauté the green onions for 3 minutes or until slightly softened and starting to brown. Add the garlic and ginger and satué another 30 seconds, stirring frequently.
- Pour the peanut sauce into the pot. Simmer gently for 1 minute to slightly thicken, then remove from heat.
- Stir the pasta into the sauce. Add some of the pasta water if the peanut sauce is too thick.
- Optional: Serve with sliced green onions and chopped peanuts for topping.
- The peanut sauce can become thick quickly once simmering. Be sure to only simmer for 1 minute and save some of the pasta water to thin out the sauce, if necessary.
Leave a Reply