Simple, practical, and full of everyday flavour, Vegetarian Thai Peanut Noodles is a vegetarian Thai main course made with spaghetti, sesame oil, and minced garlic in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Thai
Ingredients
- 10 oz spaghetti
- 3 tablespoons sesame oil (divided)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 stalks of spring onion (chopped)
- 1 red bell pepper (sliced)
- 1 large carrot (cut lengthwise)
- salt (to taste)
Sauce
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoon honey
- 2 tablespoon water
- 2 tablespoon rice vinegar
- 1/2 teaspoon red chili flakes
- 1 tablespoon green chili sauce (adjust to taste)
Garnish
- juice of 1 lime
- 1/4 cup chopped cilantro
- 1-2 teaspoons toasted sesame seeds
- 1/4 cup roasted peanuts (optional)
Method
- Cook spaghetti according to instructions on package. Once cooked, drain and add 1 tablespoon sesame oil to it so that it doesn't stick. Set aside.
- Combine all ingredients under "sauce" in a pan. Put pan on heat and stir till nicely combined. Set aside.
- In a wok, add 2 tablespoons sesame oil on high heat. Once hot, add minced garlic, ginger and white part of spring onion. Saute for a minute.
- Add red bell pepper and carrots and cook for 1-2 minutes. Veggies should remain crunchy.
- Add the prepared peanut butter sauce and cook for 1 more minute.
- Now add the cooked spaghetti and salt to taste. Mix well so that noodles are well coated with the sauce. Cook for a minute.
- Add spring onion greens and cilantro. Also add peanuts if using. Squeeze in lime juice, sprinkle sesame seeds and serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
