On the menu today are my super simple 10 Minute Peanut Noodles. This recipe only requires 10 ingredients and it takes 10 minutes to whip up. And of course, it’s so satisfying and delicious. I like to call it a simple Pad Thai if you will.
I made the peanut sauce out of peanut butter, vinegar, sauces, and spices that I thought most people would have in their pantry. I wanted to keep this recipe both easy and accessible.
I chose to use Gardein chick’n strips with my peanut noodles because I love them, I had them, and I think that they taste delicious with this recipe. You can totally use tofu (my typical go-to) or another vegan chicken substitute, whatever you have on hand.
This dish is rich and creamy from the peanut butter, tangy from rice vinegar, and has the perfect balance of umami flavors. It’s one of my favorite easy recipes to throw together.
Now that I have your mouth watering, let’s get into the recipe details!
The Peanut Noodle Sauce
My goal with the sauce was for it to be extremely tasty (duh!) but also easy to make with simple ingredients.
It starts with a base of peanut butter – your choice of chunky or creamy. I like chunky for the little bit of texture it adds to the dish.
Next up I add soy sauce, rice wine vinegar, and sriracha. The soy sauce is the perfect salty, umami addition to the sauce. I use rice wine vinegar in the sauce (I wouldn’t recommend using other kinds of vinegar) to punch up the acidity. If you don’t have rice wine vinegar you can substitute lime juice. And of course, sriracha for heat. You can a little or a lot – the recipe starts out mild.
After the sauces, I add in some brown sugar. It’s an amazing balance to the salty, acidic ingredients that are in the sauce so far.
And last a little bit of water and elbow grease bring the sauce together.
Peanut Noodle Add-Ins
The possibilities are nearly endless as far as what to add to your peanut noodles. I kept it super simple with onion, mushroom, and vegan chicken, but you can really get creative with this.
For the protein, you can use extra firm tofu (pressed is best), any vegan chicken substitute, soy curls, or even chickpeas. Like I always say, use what you got.
I recommend using the onion because it’s wonderful in this dish. For the mushrooms, I know I have my mushroom haters out there, so feel free to skip on those. Try adding in broccoli, bell pepper, green beans, eggplant, etc. Have fun with it!
I chose to go with flat rice noodles for my dish. I consider it to be the most traditional to a dish like this and I love how the sauce sticks to rice noodles.
This dish would also be delicious with ramen noodles or soba noodles.
If you’re looking for a lower calorie or carbohydrate alternative I think that kelp noodles would be delicious with this!
Bringing It All Together
Once you know what you’re working with it’s time to bring it together!
The dish comes together very quickly. I always make the sauce first and then set it aside to use for later.
Next, I saute the onion in a spritz of oil or water for 3 or so minutes. A little earlier than translucent and golden brown, because the frozen vegan chicken takes some time to heat up.
I then add in the frozen vegan chicken and mushrooms and let everything saute together for another 6 minutes or so, stirring occasionally.
While the vegetables and vegan chicken are sauteing I get some water boiling for the noodles. Rice noodles cook in just a couple of minutes, super-fast, so I wait to throw them in until the saute ingredients are almost done. Make sure to adjust the timing based on your noodles selection.
And lastly, when the noodles are cooked, I add the sauce and noodles to the saucepan and mix everything together. Helpful hint: tongs are really handy for this step.
Then all that’s left to do is plate and serve! I love to top my noodles with some extra sriracha, lime juice, and cilantro. Yum!
Without further ado, let’s get into this recipe!
As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!
- ¼ cup peanut butter, chunky or creamy
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp sriracha*
- 2 tsp brown sugar
- ½ cup warm water
- ¼ white onion, sliced
- 1 package vegan chicken strips, about 2 cups**
- 1 ½ cups mushrooms
- 2 servings rice noodles
- Peanut Sauce
- Optional Toppings, crushed peanuts, sriracha, lime juice, cilantro, etc.
Combine all ingredients in a small mixing bowl and whisk together until well combined
Set aside to use later
Heat a saucepan up to medium high heat
Spritz the pan with oil or water and add the onion
Saute for about 3 minutes
In the meantime, bring water in a stockpot to a boil for the noodles
Add in the vegan chicken and mushrooms
Continue to saute for another 6 minutes
Add the noodles to the boiling water and cook according to the package instructions
Strain the liquid from the noodles and add them to the saucepan
Add the peanut sauce to the saucepan
Combine everything well
Serve hot with optional toppings
*2 tsp of sriracha makes a mild dish – add more to your preference
**substitute with 1/2 block extra firm tofu