Allison Crawford at The Hungry Carrot
For all the foodies looking to elevate their dinner game, these Thai peanut udon noodles are bursting with rich flavor and fresh crisp veggies. Packed with protein and coming together in less than 15 minutes it’s sure to become your new weeknight favorite.
Why Thai Peanut Udon Noodles?
It’s no secret that I am a pasta girl. To my core. I love my comfort food, and just like my homestyle lasagna or tofu and veggie stuffed pancakes, peanut noodles are the perfect bowl to curl up on the couch with. These Thai noodles are seriously better than takeout and are packed with nutritious veggies and proteins. They are ridiculously easy to make and made with affordable pantry ingredients like pasta and peanut butter. The best part is you can customize it however you like!
I love using broccoli, peanuts, and edamame in this dish to really pack some protein and nutrition into an already easy meal. Just 1 cup of broccoli provides 77% of your daily vitamin K, 90% of your daily vitamin C, and lots of folate, manganese, and potassium. If you are craving even more protein, add some tofu or tempeh.
Customizations
- Ingredient Swaps: Use whatever veggies you prefer or have in the fridge. Omit some, add others, and for some seriously easy prep, use pre-cut veggies or frozen veggie blends. For the peanut sauce, you can easily change this to allow for what you have on hand. More options are listed in the recipe card below.
- Spice It Up: Love heat? Add sliced jalapeños, extra sriracha, or a sprinkle of red pepper flakes for an extra kick. If you’re a glutton for punishment, add Thai chilis or chili oil.
- Gluten-Free Option: Swap out the udon noodles for rice noodles to make this dish gluten-free and use tamari instead of soy sauce.
- Nutty Twist: Experiment with different nut butters like almond or cashew for a unique flavor profile.
Instructions
- Slice up all your veggies and toppings. In a small bowl, whisk all of the peanut sauce ingredients together until smooth and set aside.
- Add the udon noodles to a large pot of salted boiling water and cook for 7 minutes, then drain. Alternatively, use any noodle of your choice and cook according to package directions.
- Mix the noodles, sauce, and toppings together and serve warm. Top with extra cilantro, chopped peanuts, hot sauce, or red pepper flakes.
Store any leftovers in the fridge for about 3-5 days. Do not freeze.
Try these other recipes:
Roasted Cauliflower with Tahini
Stuffed Tofu and Veggie Pancakes
Not Yo’ Mama’s Vegan Chili
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Thai Peanut Udon Noodles
Ingredients
- 8 oz udon noodles or those of your choice
- 1 red bell pepper-sliced
- 1 cup shelled edamame
- 1/2 cup shredded carrot
- 1/2 cup sliced red cabbage
- 1 cup broccoli-steamed
- 1/4 cup chopped peanuts
- 1/4 cup cilantro-chopped
- 1/4 cup green onions-sliced
Peanut Sauce
- 1/4 cup peanut butter-smooth
- 1/4 cup tahini-stirred well (or sub more peanut butter)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/2 tbsp minced garlic
- 2 tbsp fresh lime juice or rice vinegar
- 1 tsp sriracha
- 1 tbsp brown sugar or agave
Instructions
- Slice up all your veggies and toppings. In a small bowl, whisk all of the peanut sauce ingredients together until smooth and set aside.
- Add the udon noodles to a large pot of salted boiling water and cook for 7 minutes, then drain. Alternatively, use any noodle of your choice and cook according to package directions.
- Mix the noodles, sauce, and toppings together and serve warm. Top with extra cilantro, chopped peanuts, hot sauce, or red pepper flakes.
- Store any leftovers in the fridge for about 3-5 days. Do not freeze.
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