Healthy Spicy Peanut Vermicelli with Sheet Pan Veggies

Rice vermicelli noodles topped with delicious roasted veggies and a spicy peanut sauce? Yes please! Top with crushed peanuts for extra texture and you have a guaranteed hit.  

  • Author: kelseyrussellmurray
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Bake, Stovetop
  • Cuisine: Vegan, Dairy Free
  • Diet: Vegan


  • 1 pack (454g) Rice vermicelli noodles
  • 227g Cremini mushrooms, sliced 
  • 2 cups (200g) Brussels sprouts, halved 
  • 1 medium sweet potato, cubed (1/2 inch x 1/2 inch) 
  • 1 yellow onion, diced 
  • 2 Tbsp olive oil 
  • 1 tsp garlic powder 
  • 1 tsp onion powder
  • 1/4 tsp salt 
  • 1/4 tsp black pepper 

Spicy Peanut Sauce Ingredients:

  • 1/2 cup natural peanut butter 
  • 1/4 cup low-sodium soy sauce or Braggs liquid aminos if gluten free
  • 2 tbsp sesame oil
  • 2 cloves (10g) garlic, finely minced 
  • 12 tsp chili garlic sauce 
  • 1 Tbsp sriracha *adjust for more/less spice as desired
  • 1/41/2 cup water as needed


  1. Preheat oven to 425-degrees F. Chop all veggies (mushrooms, onion, sweet potato and brussels sprouts) and place on two parchment paper-lined baking sheets 
  2. Season veggies with olive oil, salt, pepper, garlic and onion powder. Roast veggies for 25-30 minutes, flipping halfway
  3. In a large pot, prepare rice vermicelli per package instructions (soak in boiling water for approximately 5-minutes)
  4. Prepare the spicy peanut sauce: whisk all ingredients together in a small bowl. Add additional water as necessary to thin sauce out 
  5. Toss rice vermicelli noodles in peanut sauce 
  6. Serve noodles topped with a healthy portion of roasted veggies. Top with crushed peanuts for added texture! 


Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients. Calculations were completed using low sodium soy sauce rather than Bragg liquid aminos. 

Keywords: entrée, Thai, rice noodle, vegan, plant-based, peanut sauce