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15 Minute Thai Peanut Jackfruit Noodles

Look no further. Dinner is planned for tonight. Introducing Thai Peanut Jackfruit Noodles!

Introducing these Thai peanut jackfruit noodle bowls that are simply amazing for two reasons. 1) It’s ready in 15 minutes. No marinade or any kind of preparation needed beforehand. Plus, it’s easy to make. 2) It’s incredibly good. Super saucy, peanutty, spicy, and a bit sweet.

If you need one more reason to be convinced: it is served in bowls, which makes it twice as delicious. Does anyone else prefer bowls over plates? I could eat a bowl of these peanut jackfruit noodles basically every evening.

15 Minute Thai Peanut Jackfruit Noodles

When I say this recipe is very easy I’m not exaggerating. You start by sautéeing shallots, garlic, cabbage, and bell peppers for a few minutes. Then add jackfruit and cook for a couple more minutes.

In the meantime, you prepare the sauce that is the star of this recipe. 90% of the flavor comes from the sauce.

15 Minute Thai Peanut Jackfruit Noodles

Coconut milk makes the base (use full fat here, not the light one), then comes peanut butter, soy sauce, sriracha, and maple syrup. A squeeze of lime to add freshness, and your sauce is ready.

For more texture, feel free to use crunchy peanut butter. I tried both and have a preference for the crunchy one here. For those of you with peanut allergies, I guess almond or sunflower seed butter would make a good substitute.

15 Minute Thai Peanut Jackfruit Noodles

These Thai jackfruit noodles are saucy, spicy, and really delicious! For more jackfruit recipes, check out these Vegan Jackfruit Potstickers, Buffalo Jackfruit & Rice Bake, or these Jackfruit “Chicken” Quinoa Bowls!

Let me know in the comments if you try this recipe!

15 Minute Thai Peanut Jackfruit Noodles

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15 Minute Thai Peanut Jackfruit Noodles

15 Minute Thai Peanut Jackfruit Noodles

5 from 3 votes
Author: Thomas Pagot
Super tasty jackfruit served with a spicy and nutty peanut butter coconut sauce. Ready in 15 minutes!
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes
Servings 3 servings
Calories 478 kcal


  • 1 tbsp oil
  • 1 shallot minced
  • 2 cloves of garlic minced
  • 1/4 cup shredded cabbage
  • 1/4 cup sliced red bell pepper
  • 1 20-oz can young green jackfruit
  • 1/2 cup full-fat coconut milk
  • 1/3 cup peanut butter smooth or crunchy
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 and 1/2 tsp sriracha
  • 1/2 tsp sesame oil
  • 4 ounces instant noodles or soba, rice noodles


  • Heat the oil in a large non-stick skillet over medium heat. Once hot, add the shallot, garlic, cabbage, and red bell pepper and cook for 5-7 minutes, stirring regularly.
  • In the meantime, drain the jackfruit, cut off the hard core and discard it. Using your hands or a fork, slightly shred it. Add to the skillet and cook for another 3-5 minutes.
  • While the jackfruit and vegetables are cooking, prepare the peanut sauce. To a large bowl, add the coconut milk, peanut butter, soy sauce, maple syrup, sriracha, lime juice, and sesame oil. Whisk until smooth and well combined. Taste and adjust seasonings to your liking. Add more sriracha for spiciness, maple syrup for sweetness, or soy sauce for saltiness.
  • Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Once cooked, drain and cover to keep warm.
  • Pour the peanut sauce into the skillet and stir to coat the jackfruit with the peanut sauce. Cook for a couple minute before removing from heat.
  • To serve, divide the noodles into serving bowls and top with the saucy jackfruit. Top with fresh cilantro or basil, mint, and a squeeze of lime juice. Give it a quick stir before eating to coat the noodles with the peanut sauce!
  • This dish is best served the same day but will keep for up to 2 days in the refrigerator. Just reheat gently in a saucepan and add a couple tablespoons of coconut milk if needed.


Serving: 1 serving (with noodles) | Calories: 478 kcal | Carbohydrates: 47.6 g | Protein: 14.8 g | Fat: 27.9 g | Fiber: 6.6 g | Sugar: 8 g
Course : Entree, Main Course
Cuisine : Thai
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
We had this last night for dinner and it was exactly what we wanted! We were short on time and this was perfect. Thank you!

Am totally with you on eating out of bowls!!

5 stars
Really tasty and quick to make. I’m rubbish at cooking and pulled this off with a very happy husband!

I didn’t have syrup so replaced it with a teaspoon of le monin sugar syrup. I also didn’t have sriracha so got incentive with balsamic glaze, chilli powder, paprika, salt. I used fresh coriander and a small amount of garlic salt as garlic doesn’t sit well with me. Worked a treat!

I’m on a low fodmap diet and trying out foods, this was good!

Hi Thomas,
Great recipe. The Peanut Sauce is so easy and extremely tasty! I adapted your bowl recipe to tacos by placing shredded cabbage on a whole wheat tortilla, added the jackfruit mixture on top, then topped with fresh cilantro. So good.Next time I think I will add some black beans to the jackfruit mixture for added protein. Your peanut sauce is now my go-to peanut sauce. Thanks so much for all the great recipes you create.

5 stars
Really delicious and easy.
Thank for the recipe.