Vegan peanut pasta, made with whole-wheat noodles, loaded with crunchy veggies and topped with a creamy-savory peanut sauce. It comes together in about 30 minutes for an easy-filling dinner or lunch. This pasta with peanut sauce also works great as a packed lunch for kids or adults. My little chickpea has been loving leftover cold pasta for his lunch at school.
The peanut sauce can be prepped ahead of time to make this recipe come together quickly. The sauce may firm up in the refrigerator, whisk in a tablespoon of water to thin it back out to make it easier to toss with the pasta and veggies. I preferred the peanut dipping sauce without the rice vinegar (from the recipe below), but if I’m adding it to the pasta and veggies I prefer a more tangy flavor. Two of my testers (my husband and kiddo) preferred the peanut butter pasta without the extra tablespoon of rice vinegar. Decide for yourself and let me know which way you prefer!
How to Make Easy Peanut Noodles
1. Cook the pasta noodles according to the package instructions, then drain and rinse under cold water. This will cool the pasta quickly and help it from sticking together in a big clump while cooling.
2. Whisk all of your dipping sauce ingredients together (except the water), add a tablespoon of rice vinegar for a tangy flavor. Then add two tablespoons of water to thin out the sauce, if it’s still too thick add an additional tablespoon of water for a thinner consistency to toss with the pasta and vegetables.
3. Prep your veggies! I used red cabbage, cucumber, and a couple of carrots. Use whatever veggies are your favorite (and that may go with a peanut sauce)! The carrot can be shredded instead of peeled if you prefer. To make ribbons use a vegetable peeler and peel the carrots lengthways until you can’t peel anymore, then eat the rest of the carrot, put it in your freezer bag for vegetable broth, place in the compost, or give it to your dog (they love carrots).
4. Use a large bowl for your peanut noodle salad to toss everything together!
5. Top with chopped roasted nuts, fresh cilantro, or more crushed red pepper (if you like it extra spicy).
Leftover Red Cabbage?
Here’s a recipe for Vegan Vegetable Sushi Bowl to use that leftover red cabbage.
As always, I hope you enjoy the recipe for cold peanut pasta!
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Vegan creamy peanut pasta, made with whole-wheat noodles, loaded with crunchy veggies, and topped with a creamy-savory peanut sauce.
- 1 recipe for peanut dipping sauce
- 1 tablespoon rice vinegar (optional)
- 8 ounces dry whole-wheat spaghetti
- 2 large carrots peeled into ribbons, use a vegetable peeler to peel the carrot into ribbons
- ½ English cucumber, diced (about 1 ½ cups)
- ¼ of red cabbage, shredded (about 3 ½-4 cups)
- Chopped roasted peanuts or cashews
- Fresh chopped cilantro
- More crushed red pepper
- Cook the pasta according to the instructions on the package. Drain, then rinse under cold water to cool down.
- While the pasta is cooking, make 1 recipe for the peanut dipping sauce (wait on adding the water from the recipe). Add the optional tablespoon of rice vinegar for a tangy flavor. A smoother consistency works well for this pasta, start with 2 tablespoons of water (from the sauce recipe) to thin out the dip. Then add an additional tablespoon of water if needed for a thinner consistency.
- In a large bowl toss the cooled pasta, carrots, cucumber, cabbage, and sauce together.
- Serve with crushed peanuts, fresh cilantro, or just as it is.
I use natural peanut butter, which is typically either just peanuts or peanuts and salt. Using peanut butter with added oils and sweeteners may alter the taste and consistency of the peanut dipping sauce.
Substitute with your favorite noodles, rice, udon, or soba.
- Category: main course
- Method: stovetop
- Cuisine: American, Thai
Keywords: cold peanut noodles, easy peanut noodles, peanut noodles vegan, spicy peanut sauce noodles