Raw Veggie Noodles with Peanut Sauce

BY : PUBLISHED : October 25th, 2016 UPDATED: February 4th, 2022

Man, I love Thai food. Maybe it's because much of it is very vegan/vegetarian friendly or maybe it's the peanut sauce.

Definitely the peanut sauce.

These easy peanut noodles allow you to have a quick and easy Thai meal any time you want - especially if you make the sauce ahead of time.

Personally, I love the crunch of the fresh raw veggies coupled with the creamy peanut sauce and nut bits. However, if you are in the mood for a warm dish, feel free to heat the veggie noodles up on the stove in a pan just as you would regular spaghetti.

Seriously, just spiralize your favorite veggies, toss with sauce and go (pea)nuts!

Raw veggie noodles in a rainbow of colors.

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Raw Veggie Noodles with Peanut Sauce

Lauren Bossi
These easy peanut noodles allow you to have a quick and easy Thai meal any time you want – especially if you make the sauce ahead of time.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Dinner
Cuisine Thai
Servings 2 servings
Calories 491 kcal
METHOD No Cook
DIET Vegan

Ingredients
  

  • 1 yellow squash
  • 1 zucchini
  • 1 large carrot (I used 2 medium rainbow carrots)
  • 1 red pepper
  • 1 bunch of green onions
  • 1 ½ Tablespoons of sesame oil
  • 1 teaspoon of minced fresh ginger root
  • cup of natural peanut butter
  • 2-3 Tablespoons of low sodium soy sauce
  • ¼ cup of hot water
  • 1 Tablespoon of rice or cider vinegar
  • 1 teaspoon of white sugar
  • ¼ teaspoon of crushed red pepper flakes
  • 2 Tablespoons of raw peanuts for topping

Instructions
 

  • Removes ends of both the zuchinni and squash. Use a veggie spiralizer to create noodles from both. Put noodles in a medium-large bowl.
  • If your spiralizer can handle it, do the same for the large carrot. If not, you can use a peeler to create long strips, peeling ribbons away from your body into the bowl. Repeat for each carrot if you have multiple.
  • The bell pepper is a tricky one. I started by using my hand held peeler to skin the outside of the pepper. (These strips will be much smaller than the carrot and squash noodles) Alternatively, you can slice your peppers with a knife into long slimpieces to be added to your noodle bowl. Once finished, set bowl aside.
  • Slice onions (whites only) and sautey with oil on medium low heat until tender. Add ginger and saute for 1-2 minutes. Reduce to a low simmer and add peanut butter, vinegar, water, pepper flakes, sugar, and soy sauce.
  • Add sauce to noodles (add more or less depending on personal preference), toss noodles to combine, and top with crushed peanuts. Enjoy!

Notes

Personally, I love the crunch of the fresh raw veggies coupled with the creamy peanut sauce and nut bits. However, if you are in the mood for a warm dish, feel free to heat the veggie noodles up on the stove in a pan just as you would regular spaghetti.

Nutrition

Calories: 491kcalCarbohydrates: 28gProtein: 18gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gSodium: 778mgPotassium: 1183mgFiber: 8gSugar: 15gVitamin A: 8463IUVitamin C: 115mgCalcium: 89mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi

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