Thai Bell Pepper and Peanut Noodles

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    Avatar of Becca1111


    Cook noodles in large pot according to package instructions substituting for vegetable broth instead of water. Once cooked, only drain 50 percent of the liquid out.
    Heat olive oil on medium heat in large skillet and add bell peppers, sprinkle black pepper on them, and sauté until tender approximately 8 to 10 minutes.
    Mix soy sauce (or liquid aminos) and peanut butter into the large pot with noodles until well mixed. Gently stir in bell peppers.
    Serve in bowls garnished with chopped cashews and green onions. Enjoy!


    1 pound thin-style vegan spaghetti noodles
    1/2 green bell pepper, seeded and diced
    1/2 red bell pepper, seeded and diced
    1/2 yellow bell pepper, seeded and diced
    1 tablespoon black pepper
    1 tablespoon extra-virgin olive oil
    6 cup vegetable stock broth
    3 tablespoon soy sauce or liquid aminos substitute
    3 tablespoon natural creamy peanut butter
    Chopped cashews and diced green onions, to taste/for garnish

    Serving Size


    Prep Time

    20 minutes

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      Thai Bell Pepper and Peanut Noodles

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