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Thai Rainbow Noodles with Peanut Sauce

Make this beautiful Thai rainbow noodles dish for a meal that’s as pretty as it is delicious! Featuring noodles and vegetables that pop to the eye with vibrant colors, as well as a delectable peanut sauce, this dish is a surefire hit with any crowd.


  • 1 pkg. organic linguine or udon noodles
  • 1 large red and 1 yellow pepper, julienned
  • 2 carrots, julienned
  • 1 bunch bunch broccoli, cut in large sections
  • 1/2 head red or green cabbage. sliced
  • 3/4 C. natural peanut butter
  • 1/4 C. lite coconut milk
  • 1/4 C. lite soy sauce
  • 1/4 C. organic honey or Agave
  • 1 2- inch section fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 lime, juice and zested
  • 1-2 T. chili paste or sriacha to taste
  • A few dashes of sesame oil


  • Prepare 2 carrots, peeling and cutting them into small strips.
  • Julienne 1 large red and 1 large yellow pepper.
  • Cut 1 bunch broccoli into evenly sized pieces.
  • Slice 1/2 of a cabbage. Place the cut vegetables into a large bowl.
  • Add chili paste or sriacha to a food processor. Most people prefer 1 or 2 tablespoons, but you can adjust the amount depending on how spicy you want the dish to be.
  • Add 1/4 cup honey or agave nectar and 1/4 cup coconut milk to food processor.
  • Grate 1 2″ section fresh ginger into the food processor. Zest 1 lime into food processor, cut the lime in half, and add the juices.
  • Activate the food processor, forming the crunchy thai peanut sauce recipe.
  • Boil 1 package organic linguine or udon noodles.
  • In a saucepan, heat some coconut oil at medium-high heat. Cook half the vegetables in the pan until tender and crisp. Once they are done, place cooked vegetables back into bowl and repeat cooking with the remaining half.
  • Once vegetables and noodles are cooked, place them in a pan and then add the peanut sauce.
  • Toss until noodles and vegetables are entirely coated with sauce.
  • Top with cilantro, green onions, and chopped peanuts.