Raw Veggie Noodles With Peanut Sauce

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 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!

Recipe: Raw Veggie Noodles With Peanut Sauce

From Lauren Bossi at Plant Based on a Budget

• Servings: 2
• Prep Time: 15m
• Cook Time: 5m
• Ready In: 20m

  • Ingredients:

• 1 yellow squash

• 1 zucchini

• 1 large carrot (I used 2 medium rainbow carrots)

• 1 red pepper

• 1 bunch of green onions

• 1.5 T sesame oil

• 1 t minced fresh ginger root

• 1/3 cup natural peanut butter

• 2-3 T low sodium soy sauce

• 1/4 cup hot water

• 1 T rice or cider vinegar

• 1 t white sugar

• 1/4 t crushed red pepper flakes

• 2 T crushed raw peanuts for topping


1. Remove ends of both the zucchini and squash. Use a veggie spiralizer to create noodles from both. Put noodles in a medium-large bowl.

2. 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.

3. The bell pepper is a tricky one. I started by using my handheld 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, slim pieces to be added to your noodle bowl. Once finished, set bowl aside.

4. Slice onions—whites only—and sauté with oil on medium low heat until tender. Add ginger and sauté for 1-2 minutes. Reduce to a low simmer and add peanut butter, vinegar, water, pepper flakes, sugar, and soy sauce.

5. Add sauce to noodles—add more or less, depending on personal preference—toss noodles to combine, and top with crushed peanuts. Enjoy!

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Photo Credit: Plant Based on a Budget


Siyus Copetallus
Siyus Cabout a year ago

Thank you for sharing.

heather g.
heather gabout a year ago

My first taste of 'rystafel' in Amsterdam certainly hit the right spot. Should really attempt to make peanut sauce at home....

Rhonda BC
.about a year ago

I LOVE this type of food. Indonesian gado gado is sooooo delicious, which is similar, but even better.
Worth goggling the recipe! TYFS:)

Naomi Dreyer
Naomi Dreyerabout a year ago


M G.
M Gabout a year ago

Tyfs. I didn't know about spiralizing. Sounds good for summer, cold. Peanut sauce and noodles is yummy!

Danuta Watola
Danuta Wabout a year ago

Thank you for sharing

Melissa DogLover
Melissa DogLoverabout a year ago

thanks... but it looks kinda gross to me. >.

M Q.
M Qabout a year ago

Sound delicious, thank you.

william Miller
william Millerabout a year ago


Muff-Anne York-Haley
Muff-Anne Yabout a year ago

I hate Asian Food but this sounds ok!