Vegan Thai Peanut Noodles

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Vegan

Meal Slot:

Dinner

Prep Time:

minutes

Cook Time:

minutes

Protein:

Carbs:

Fat:

Cuisine:

Asian

Allergens:

Peanuts, Soy

Serves:

Description

Rice noodles tossed in a creamy peanut‑soy‑lime sauce with garlic, ginger, red chili flakes, scallions, cucumber, and carrot—silky, savory, and fresh.

Ingredients

6 oz rice noodles
1 cup snap peas, trimmed
1 red bell pepper, thinly sliced
2 green onions, sliced
1/4 cup peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tsp maple syrup
1 tsp sriracha (optional)
2 tbsp chopped peanuts

Directions

Cook rice noodles according to package; rinse under cold water and drain.
Whisk peanut butter, soy sauce, lime juice, maple syrup, and sriracha into a smooth sauce.
Stir‑fry snap peas and bell pepper 2–3 minutes in a lightly oiled pan.
Add noodles and sauce; toss over low heat 1–2 minutes until coated.
Top with green onions and chopped peanuts; serve warm.

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