Skip to Content

Easy Asian Veggie Peanut Noodles

Kid Friendly Asian Noodles with Peanut Sauce and Veggies Pinterest Image
Give me some rice noodles and veggies slathered in spicy peanut sauce and I am a happy girl.

When I saw Andrew Zimmern’s Cold Peanut Sesame Noodles I wanted to make it for my family but needed a version that isn’t “numbing and spicy” so my two-year-old can enjoy it, too.

I’ve been working on a version that is kid-friendly while still full of flavor and goodness. Here are the results with some pictures of my version and my recipe!

I’ve made this for vegan folk before and just omitted the eggs. Its just as tasty and satisfying sans-eggs.

The first step is to soak (or cook) your noodles according to the package directions. I prefer wide rice noodles, aka Pad Thai noodles.

Peanut sauce ready in minutes with an immersion blender

Peanut sauce ready in minutes with an immersion blender

While the noodles are soaking, whip up a batch of this amazing peanut sauce. One reason I like this sauce so much is that it comes together quickly with an immersion blender or food processor.

If you don’t have any sesame oil in your cabinet, get some! It adds tons of flavor and can be used at high heat without smoking. You can, of course, add spice to the sauce with dried chiles or crushed red pepper.

Veggies on cutting board

Next prep the veggies and garnishes. I used a spiral slicer for the zucchini and carrots and sliced the red pepper into matchsticks.

I forgot to make a few chops to the spiralized zucchini so we had mile-long pieces in the noodles. I suggest chopping them a few times to avoid chasing a string of zucchini while you try to enjoy your noodles.

You can set all of the garnishes out and let folks add whatever they like as they go. Interactive dinner is always fun!

Asian Noodles with Peanut Sauce and Veggies

My little one totally loves them, though without any extra sauce. Now here is the recipe… enjoy!

Asian Veggie Peanut Noodles - Easy & Kid-Friendly

Asian Veggie Peanut Noodles - Easy & Kid-Friendly
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 large or 2 small zucchini
  • 3 large carrots, peeled
  • 1 red pepper, thinly sliced
  • 12 ounces rice noodles (Pad Thai) or fettucine
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger, peeled and coarsely chopped
  • 2 teaspoons garlic, minced
  • 1/4 cup smooth peanut butter
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
  • Optional for garnish:
  • chopped peanuts
  • chopped green onion
  • chopped cilantro
  • lime
  • Sriracha sauce


Combine the ginger, garlic, peanut butter, sesame oil, rice vinegar, brown sugar and soy sauce with an immersion blender, food processor, or blender. Blend until smooth.

Soak/cook noodles according to directions on package.

Spiralize or finely slice carrots and zucchini. Slice red pepper into thin strips.

Heat one tablespoon of vegetable oil in a large (ideally 14 inch) wok. Add the eggs and cook, breaking up the egg into small pieces. Transfer egg to a plate.

Heat the other tablespoon of vegetable oil in the wok. Add the vegetables and stir-fry until soft, about 5 minutes.

Add the noodles, eggs and about 1/2 – 2/3 of sauce and stir until combined and heated through.

Transfer to bowls. Drizzle with extra sauce and add garnishes if desired.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Sunday 7th of October 2018

This looks fairly easy & delicious!Can the sauce and veggies be prepped a few days in advance? Attempting to plan & prep on a Sunday.


Sunday 7th of October 2018

Hi Karina! Yes, you can definitely prep the sauce and veggies a few days in advance. That's a great idea, actually!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy | Disclosure Policy | Contact Me
Skip to Recipe