Quick Peanut Noodles

Quick Peanut Noodles | A Teaspoon of Happiness

(This post was written and scheduled in advance for my maternity leave. I will be unable to respond to email or comments during this time. Thank you for your understanding and patience as I spend this time with my family.) 

I absolutely adore peanut sauces. I have already published at least four other recipes containing some form of peanut sauce, and believe me, there have been many more recipes test out behind the scenes. There’s just something about it that I can’t stop craving.

So when Marc was on the road a few weeks ago, I raided my cabinets for the ingredients and whipped up a batch of quick peanut noodles. I decided not to bother with vegetables or meat, and I made myself a big heaping bowl of nutty, slightly spicy noodles. They are literally the easiest thing ever.

More Asian-inspired takeout recipes: easy Thai basil chicken / pork wonton tacos / rotisserie chicken pho / Asian chicken wraps

Quick Peanut Noodles | A Teaspoon of HappinessQuick Peanut Noodles | A Teaspoon of Happiness

To make things even easier, I didn’t even bother to warm the sauce. I just whisked the ingredients together in a bowl while I cooked the pasta. Once it was strained, I tossed everything back in the same bowl and mixed it all up.

It doesn’t get much simpler than that.

Quick Peanut Noodles | A Teaspoon of Happiness

Can’t get enough peanut sauce? Try these recipes:


Quick Peanut Noodles

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x


  • 8 ounces spaghetti or linguini pasta
  • 1/3 cup peanut butter (slightly warmed in microwave to make whisking easier)
  • 2 tablespoons olive oil,
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 large garlic clove, minced
  • 1/2 tablespoon freshly grated ginger
  • 1/8 teaspoon crushed red pepper flakes (optional)
  • Fresh cilantro leaves, for garnish


  1. Cook pasta according to package directions.
  2. In a medium bowl, whisk together the sauce ingredients.
  3. When pasta is cooked and drained, return to pot with sauce and toss until pasta is evenly coated and sauce has warmed.
  4. Garnish with fresh cilantro, if desired.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    Rachel @ Bakerita
    October 22, 2014 at 2:24 pm

    I seriously adore peanut sauce, and have ever since I made it in a cooking class in Bali! Too good, but the simplicity of this dish makes it 10x better! Love that you don’t even cook the sauce. Such a easy, yummy dinner. Pinned!

  • Reply
    Jessica @ Jessica in the Kitchen
    October 25, 2014 at 1:08 pm

    Congratulations on your BEAUTIFUL baby Melissa!!! I’ve been out for a while because of sickness but this is such a beatiful surprise to come back to. Aside from all the cuteness over on your instagram page, these noodles look pretty delicious! I’m a huge lover of taking noodles and transforming them and you definitely did!

  • Reply
    October 25, 2014 at 1:09 pm

    Hey I hope you got my last message! I don’t see it but it may need approval.

  • Reply
    Regina @ Leelalicious
    October 27, 2014 at 7:20 pm

    Delish! Makes me miss Thailand so much. Peanut sauce and Thailand are the same thought in my head. I am actually testing spaghetti squash with peanut sauce at the moment. We got 3 of them in our CSA box so I really hope it will work 🙂

  • Reply
    November 8, 2014 at 6:53 am

    I got all the Ingredients. Thank you for the recipe. It looks delish to me. 🙂

  • Reply
    March 3, 2019 at 3:49 pm

    I’m WAY late, but just felt like I had to comment!
    This sauce is super delicious and I love the sourness that the vinegar offers. I made it with whole wheat spaghetti noodles and added in some shredded carrots, but think it would be great with cabbage, broccoli, and snap peas too. The peanut butter I used was all-natural (peanuts as the only ingredient) and chunky, which is great for extra authentic peanut flavor.
    If I were to cook this with chicken, it’d DEFINITELY be ‘breaded’ with powdered peanut butter (plus I’d up the sauce amount, too).
    Anyways: delicious recipe; it only takes as long as the noodles do to cook! Four stars because I think ANYTHING can be improved!
    Thanks for the recipe 🙂

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