10 Minute Veggie Peanut Noodles for when you need to get dinner on the table in a flash! Thai Peanut Noodles start with quick cooking soba noodles, frozen broccoli and edamame, and it’s all tossed together with a creamy Thai peanut sauce!
I love saucy noodle dishes and these takeout-style peanut butter noodles check all of the boxes. It’s salty, savory, creamy, slightly sweet and slightly spicy. The creamy peanut sauce is silky smooth and clings to the buckwheat soba noodles and it makes the veggies taste so good! Sometimes I make a double batch of this sauce so I can serve it on tofu and veggie bowls too. It’s great on green veggies like green beans and broccoli so I like having extra to pour over rice, veggies and tofu.
Ingredients
- Peanut Butter – I recommend using natural peanut butter like this one for best results. If the only ingredients on the label are roasted peanuts and salt, it’ll be perfect for this recipe!
- Red Thai Curry Paste – a flavorful spice blend made with garlic, shallots, lemongrass and kaffir lime. I used this one when testing this recipe. I also sprinkle in some garlic granules. It’s optional but adds great flavor!
- Maple Syrup – adds a touch of sweetness to balance out the savory flavors in this sauce.
- Lime Juice – fresh lime juices brings this sauce to life! It compliments the curry paste and cuts the richness of peanut butter at the same time.
- Water – to thin out the sauce a little so it’s easy to toss with the noodles and veggies!
- Soba Noodles – buckwheat soba noodles cook quickly and they’re a great way to add some protein to the dish.
- Broccoli and Edamame -Fresh or frozen will work but I often use frozen veggies to make this a quick and easy meal.
- Scallions + Peanuts – sprinkle on top for a speedy way to add extra flavor and texture.
How to Make Veggie Peanut Noodles:
Bring a large pot of water to a boil and add the soba noodles. Cook according to package directions but set a timer for 2 minutes before the recommended time. ie: If it says to cook for 6 minutes, set the timer for 4 minutes right after you drop the noodles into the water.
Meanwhile mix together the sauce by combining peanut butter, red Thai curry paste, garlic granules, maple syrup, lime juice and 1/2 of the water in a bowl. Whisk to combine, add the rest of the water and then season with salt and pepper to taste.
When the time goes off, drop the frozen broccoli and edamame into the pot with the noodles. Boil for 2 minutes. Check to make sure the broccoli is warmed through and then drain the pasta noodles and veggies and return to the pot.
Pour in the sauce and toss well to coat.
Sprinkle with scallions and chopped peanuts and serve with lots of juicy lime wedges on the side.
Fun Add-Ins:
- Cauliflower florets or green beans are great swaps for broccoli in this dish.
- Add more veggie goodness by adding sautéed strips of red bell peppers.
- Crispy baked tofu or vegan chicken is great with this sauce and makes the dish even more filling.
- Make it spicy with a dash of cayenne pepper in the sauce or Sriracha on top!
More Vegan Dinner Recipes You Might Like:
- Rainbow Veggie Summer Rolls
- Creamy Mushroom Pasta
- Crazy-Good Vegan Tortellini
- Pumpkin and Potato Stew with Homemade Rosemary Biscuits
- Autumn Harvest Bowls with Pumpkin Vinaigrette
Veggie Peanut Noodles
Ingredients
- 6.5 oz buckwheat soba noodles (2 bundles)
- 2 cups frozen broccoli
- 1 cup frozen shelled edamame
- 2 scallions
- 1/3 cup chopped peanuts roasted + salted
- 1/2 cup peanut butter natural, salted
- 3 tbsp red Thai curry paste
- 1/2 tsp garlic granules
- 2 tbsp fresh lime juice
- 2 tbsp maple syrup
- 1/2 cup water
- lime wedges, salt and pepper
Instructions
Prep
- Chop the scallions and the peanuts and set aside.
Cook the Noodles
- Bring a large pot of water to a boil and drop in the soba noodles.
- Cook according to package directions but set a timer for 2 minutes before the recommended time. ie: If it says to cook for 6 minutes, set the timer for 4 minutes right after you drop the noodles into the water.
Make the Sauce
- Add the peanut butter, red Thai curry paste, garlic granules ,maple syrup, lime juice and 1/4 cup of the water to a bowl. Mix well, add the remaining 1/2 cup of water and then add salt and pepper to taste. Set aside.
Cook the Veggies
- When the timer goes off, add the broccoli and edamame to the pot with the noodles and boil for 2 minutes.
- Check to make sure the broccoli is warmed through and then drain the noodles and veggies into a colander.
Toss
- Return the noodles and veggies to the pot and pour in the peanut sauce. Toss well to coat and sprinkle with scallions and peanuts.
Serve
- Serve with lime wedges on the side and enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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I love your recipes and appreciate your calm presentation. In this crazy and rushed world, your videos are very much appreciated. I never feel like I’m being presented a 15 second, “rush hour” version of the recipes. So relaxing and informative. Thank you so much, Nikki!
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Thank you so much Rose! That means a lot! There’s a lot of pressure to keep up with the super fast pace of content these days so I’m happy to hear that you enjoy my videos and approach 😊 Thank you for letting me know!
New favorite meal alert! This is SO dang good! I didn’t have red curry paste but I had green and it was so yum! Your recipes’ flavors are always so well balanced and tasty! This is so dang good, quick, and easy to make! Thanks Nikki!