Why you’ll love these easy peanut noodles
I absolutely adore peanut sauce. There’s just something about that nutty, slightly spicy flavor that I can’t stop craving, and this recipe delivers just that with a simple, no-cook sauce.
Top it off with some fresh cilantro for an extra pop of flavor and you have a seriously delicious meal in less than 20 minutes.
More peanut recipes: Thai chicken meatball curry / cilantro peanut pesto / peanut chicken wraps / peanut butter stir fry sauce / peanut butter and jelly cake
Ingredient notes:
- Spaghetti – Any style of long pasta will work for this recipe, we have made it with linguine too. Rice noodles would be a good substitute if you needed this to be gluten free. Just follow the directions on the package!
- Peanut butter – We normally use a natural (not the refrigerated kind) of peanut butter, if you use a different type, you might want to adjust the sugar levels, to taste.
- Soy sauce – We typically use reduced-sodium soy sauce. You can also use tamari or coconut aminos to make this gluten free.
- Crushed red pepper flakes – If you don’t have these, sriracha or chili paste will work as well, but the amount needed will be different.
- Brown sugar – You can use honey or agave nectar in place of the brown sugar. The amount will vary based on what you use.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
What to serve with Thai peanut noodles?
Thai peanut noodles are great as-is but you can serve yours with some cooked chicken breasts, sliced bell peppers, red cabbage, sesame seeds, salted peanuts or even some green onions. All of them add a little “something extra” to the dish and taste incredible!
Can I use crunchy peanut butter in the sauce?
Yes, you could. You can use smooth or chunky depending on your preferences. If you’re looking for a peanut crunch you could also use smooth peanut butter and a handful of crushed peanuts
Do you eat Thai peanut noodles cold or hot?
Either one! While the dish tastes great warm and fresh, there’s nothing wrong with grabbing a cold bowl of cooked noodles from the fridge for a fast snack or meal.
More flavorful dinner recipes: Thai basil chicken / shrimp yaki udon / rotisserie chicken pho / chipotle pineapple beef / gochujang pasta
Ingredients
- 8 ounces spaghetti or linguini pasta
- ⅓ cup natural peanut butter
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 clove garlic - minced
- ½ tablespoon freshly grated ginger
- ⅛ – ¼ teaspoon crushed red pepper flakes - optional
- ¼ cup chopped fresh cilantro - for garnish
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions for al dente. Reserve about 1/4 cup of pasta water before draining.
- Make the sauce. While the pasta cooks, whisk the sauce ingredients together in a medium bowl until smooth. To make the peanut butter easier to incorporate, add the peanut butter to the bowl first and heat it in the microwave for 15 – 30 seconds.
- Garnish and serve. When pasta is cooked and drained, return to pot with sauce and toss until pasta is evenly coated. If needed, add a few tablespoons of pasta water to thin the sauce. The sauce will heat as it's stirred.If desired, garnish with fresh cilantro before serving.
