Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Peanut Noodles

8 INGREDIENTS • 5 STEPS • 20MINS

Peanut Noodles

Recipe
4.3
7 ratings
These vegetarian peanut noodles are easy and quick enough for a weeknight but special enough for company. Save time by using frozen vegetables instantly warmed up by draining the pasta water over them. The sweet and spicy homemade peanut sauce comes together in minutes while the noodles cook!
Love This Recipe?
Add to plan
logo
Peanut Noodles
Save
author_avatar
The Busy Foodie
The Busy Foodie is all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule.
https://thebusyfoodie.com/
These vegetarian peanut noodles are easy and quick enough for a weeknight but special enough for company. Save time by using frozen vegetables instantly warmed up by draining the pasta water over them. The sweet and spicy homemade peanut sauce comes together in minutes while the noodles cook!
20MINS
Total Time
$0.67
Cost Per Serving
Ingredients
Servings
6
us / metric
Spaghetti
1 lb
Spaghetti
Frozen Mixed Vegetables
1 bag
(20 oz)
Frozen Mixed Vegetables
Coconut Milk
1/2 cup
Coconut Milk
Peanut Butter
1/2 cup
Peanut Butter
Lime
1
Lime, juiced
2 Tbsp of juice needed
Soy Sauce
2 Tbsp
Soy Sauce
Brown Sugar
2 tsp
Brown Sugar
Chili Garlic Paste
1 tsp
Chili Garlic Paste
up to 2 tsp
or Sriracha
Nutrition Per Serving
VIEW ALL
Calories
561
Fat
19.8 g
Protein
19.5 g
Carbs
77.0 g
Love This Recipe?
Add to plan
logo
Peanut Noodles
Save
author_avatar
The Busy Foodie
The Busy Foodie is all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule.
https://thebusyfoodie.com/

Author's Notes

This recipe is great for meal prep – the leftovers are great served cold or at room temperature!
Cooking InstructionsHide images
step 1
Bring a large pot of salted water to a boil. Add the Spaghetti (1 lb) and cook for 10 minutes, or as directed by the package.
step 1 Bring a large pot of salted water to a boil. Add the Spaghetti (1 lb) and cook for 10 minutes, or as directed by the package.
step 2
While the pasta cooks, combine the Coconut Milk (1/2 cup), Peanut Butter (1/2 cup), 2 Tbsp of Lime Juice (1), Soy Sauce (2 Tbsp), Brown Sugar (2 tsp), and Chili Garlic Paste (1 tsp) in a small pot over medium heat. Cook, stirring occasionally, until smooth, about 5 minutes.
step 2 While the pasta cooks, combine the Coconut Milk (1/2 cup), Peanut Butter (1/2 cup), 2 Tbsp of Lime Juice (1), Soy Sauce (2 Tbsp), Brown Sugar (2 tsp), and Chili Garlic Paste (1 tsp) in a small pot over medium heat. Cook, stirring occasionally, until smooth, about 5 minutes.
step 3
Place a colander in the sink. Add the Frozen Mixed Vegetables (1 bag) to the colander.
step 3 Place a colander in the sink. Add the Frozen Mixed Vegetables (1 bag) to the colander.
step 4
Pour the spaghetti over the vegetables to drain.
step 4 Pour the spaghetti over the vegetables to drain.
step 5
Return the spaghetti and vegetables to the large pot. Add the peanut sauce and stir to combine.
step 5 Return the spaghetti and vegetables to the large pot. Add the peanut sauce and stir to combine.
Tags
Dairy-Free
Comfort Food
Lunch
Date Night
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Pasta
Vegetables
Thai
0 Saved
top