These Thai peanut noodles are affordable, easy and ready to eat in just 15 minutes. Cooked noodles are tossed with a simple peanut sauce and vegetables for a crave worthy meal!
Let me introduce you to one of my favorite easy meals, ever: Thai Peanut Noodles. This recipe tastes just as good as take-out, and is affordable with pantry staples like peanut butter and pasta.
Just like my Teriyaki Noodles and Drunken Noodles, these Peanut Noodles are the perfect comfort food recipe for busy weeknights. Noodles make the best leftovers, and are just as good the next day!
For an even easier recipe, leave out some of the veggies or use pre-chopped. I like the color and flavor veggies add here, and I usually use a combination of red bell pepper, cucumbers or red cabbage, carrots and green onions.
I love adding shelled edamame because it packs a serious protein punch and doesn’t require any prep. Feel free to add some Air Fryer Tofu, Peanut Tofu or Marinated Tempeh, if you’d like. But of course, that will require more effort.
Ingredients needed (with substitutions)
- Peanut sauce – Natural peanut butter, water, soy sauce (or tamari), garlic, lime juice (or use rice vinegar), agave (or brown sugar), hot sauce.
- Pasta – I used spaghetti but I’ve also used rice noodles. Any pasta will work but I do prefer long, spaghetti-type noodles. Use gluten free if needed and cook according to package instructions.
- Edamame – For protein and taste. You can leave it out or substitute Marinated Tofu, Vegan Chicken or any other protein you like.
- Vegetables – I used cucumbers, shredded carrots, red bell peppers, green onions and cilantro. You can vary the veggies or omit what you don’t like/have, I just suggest using ones that don’t need to be cooked first. Sliced red cabbage, baby bok choy and baby spinach are also good additions.
- Chopped peanuts – Leave out if needed.
How to make easy peanut noodles
Find the instructions with the full ingredients list, measurements, and directions on the recipe card below.
It’s ridiculously easy to make this recipe:
- Whisk peanut sauce ingredients together in a small bowl.
- Cook noodles, drain and add to a large bowl.
- Add all veggies, edamame and peanuts to the bowl along with the peanut sauce. Toss to combine and serve with a sprinkle of red chili flakes or sesame seeds and more cilantro, if desired.
Frequently asked questions
- How to make spicy peanut noodles? If you love spicy food as much as I do, increase the Sriracha in the peanut sauce, to taste, and add red chili flakes.
- How can I make the recipe 100% gluten free? To ensure the recipe is gluten free, use gluten free tamari and gluten free noodles.
- How long will the noodles last in the refrigerator? Store leftovers in a covered container in the refrigerator for about 3 days.
- Can you freeze them? The noodles don’t freeze well so I wouldn’t recommend it, but you could freeze the sauce separately if you’d like.
Want more Thai-inspired recipes?
Thai Peanut Noodles
Ingredients
Peanut sauce
- 1/2 cup natural peanut butter
- 1/2 cup water
- 1/4 cup low sodium soy sauce or tamari for gluten free
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice or rice vinegar
- 3 tablespoons agave or brown sugar
- 1 teaspoon Sriracha hot sauce
The rest
- 8 ounces spaghetti noodles or rice noodles
- 1 cup shelled edamame
- 1/2 cup chopped cucumbers see Notes for options
- 1 cup shredded carrots
- 1 red bell pepper, seeded and thinly sliced
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Make the Peanut Sauce: In a small/medium bowl, whisk together all sauce ingredients until smooth. Set aside.
- Prepare the noodles: Cook your noodles of choice according to the package instructions, then drain.
- Combine: To a large bowl, add the cooked noodles, along with the edamame, vegetables and peanuts. Pour in the peanut sauce and stir well. Serve immediately with lime wedges, hot sauce, more chopped peanuts and cilantro, as desired. Enjoy!
Video
Notes
- Gluten free – Make sure to use gluten free tamari and gluten free noodles.
- This recipe works well with spaghetti noodles (regular or whole wheat), gluten free noodles and rice noodles. Or sub the noodles and mix with cooked quinoa instead for peanut quinoa!
- Feel free to vary the vegetables as you wish, leaving out what you don’t like and adding in what you do.
- Peanut noodles will keep for 3-4 days in the refrigerator. They don’t freeze well.
Made this tonight and because there was about 1/4 c of peanut butter left in the jar I just added the other sauce ingredients to the jar and shook it until it was mixed up. It was so easy I will use a mason jar next time to make the sauce. . . It was so good we will definitely be making this again. Thanks!
You are welcome! Thanks for the mason jar idea! I’m thrilled you loved the meal! I appreciate your wonderful review and feedback! Happy cooking!
Soooo delicious! I added baked tofu cubes and a bit of hot pepper flakes.
Thanks for your wonderful feedback and review! I’m thrilled you loved the noodles!
My teen daughter and I loved this. Even without cilantro or chopped nuts, which I didn’t have. I was scared at first because the sauce wasn’t mixing but it did eventually. Very tasty and healthy with the raw veggies. I also threw in some chopped grilled chicken to up the protein.
Hi Heather. I’m thrilled you loved the peanut noodles! Thanks for your wonderful feedback and review!
So yummy! I just made the sauce and my usual quick stir fry and it was amazing 🙂
Thanks you for your wonderful feedback and review, Colleen! I’m thrilled you loved the recipe!
This is delicious and easy. I found myself wondering how long I had to wait to make it again. Turns out 4 days and I made extra sauce to share with a friend.
How fantastic you loved the noodles! Delicious and easy are my goal! Thanks for your wonderful feedback and review! Wishing you happy cooking!
I’ve been on a quest for the best peanut sauce and this is it! It’s perfect and so easy to make. Thank you, Nora!
You are welcome! How fabulous that it’s a keeper for you! Thanks for your wonderful feedback and review!
Wow! this was my first time making peanut sauce at home and this turned out amazing! THNX!
You are welcome, Nigel! I’m thrilled your noodles turned out amazing! Thank you for sharing your awesome feedback and review!
Delicious! I added two cups of spinach, used GF ramen, and two thai green chilis in place of hot sauce.
Hi Josephine. I’m glad you loved the noodles! Thanks for your fabulous feedback and review!
The metric ingredients measurements have a few errors:
1) The edamame should be about 250 grams, not 473
2) The cucumbers should be about 1/2 cucumber, not 2 whole cucumbers.
3) The carrots should be 1 medium carrot, not 1 cup
I sauted many of the veggies and heated up the peanut sauce before mixing into the noodle to make the dish warm.
It tasted great.
Fantastic recipe!! I was serving this with a cabbage and pepper slaw and Thai BBQ main dish, so I only added cucumber and scallions to the peanut noodles. They were a perfect side to the meal and the sauce was perfectly balanced, I will make this again very soon! Peanut butters, at least the natural kind, vary in thickness, and mine happened to be on the runnier side, which made the sauce a bit thin. I just added a tad more peanut butter and set it in the fridge to thicken before adding to the noodles. I used Tinkyada rice spaghetti which worked great for this recipe. I did not rinse it after boiling, which I think helps the sauce to stick. Thank you for another awesome recipe, Nora!
This is delicious but you have changed the recipe? I thought it was different the last time I made it!
I have your thai noodle receipe where you cook vegetables but your other has edaname peas we love andvegetables added raw to noodles and peanut sauce. Did I misread. Love your receipes
Hi Lee. I’m so glad you are loving my recipes! I like to add edamame for protein and taste. You can leave it out or substitute Marinated Tofu, Vegan Chicken or any other protein you like. I also use a variety of vegetables. You can vary the veggies or omit what you don’t like or have. I do suggest using ones that don’t need to be cooked first. I hope this helps! Happy cooking!
Love these noodles and huge hog with friends and family!  I used cabbage, bell pepper, carrots, sugar snap peas and frozen green beans ( that I lightly steamed first) because it’s what I had on hand… so delish!  I also cut the sugar down a bit as I’m trying to do less sugar and I still thought it tasted great!  People can add heat with siracha or chili oil to taste when it’s served. Â
I’m thrilled the noodles are a hit with your friends and family! All your vegetables sounds delicious! Thanks for your great feedback and ideas! Happy cooking, Ali!
Delicious! I subbed zucchini for cucumbers. Used brown rice noodles which were hard to drain. Will try whole wheat spaghetti next time.,
Was I supposed to add the noodles hot or cold?
I only had thin spaghetti. I have eaten this but never made it. I also had been reading several recipes and mixed this recipe up with another one.
I cooked 16 oz of pasta and so tried to use about half of the pasta and the sauce was very very thick. So added the extra noodles and was more like what I have had in the past. Wondering if adding them hot made a difference
I wonder if you made this recipe exactly, or did you kinda follow two recipes and mix things up? I like to add the noodles when they are still hot or warm, but cold noodles work as well. My other thought is the kind of peanut butter you used. Some can be super thick, so maybe that’s why your sauce was very thick. I’ve added the noodles hot or cold and that should affect the recipe much, other than it being hot or cold. 🙂
Delicious and comes together very quickly. Vegans and non-vegans alike really enjoyed this easy meal.
Hi Carolyn. I appreciate your wonderful feedback about the noodles recipe! I’m glad everyone enjoyed the recipe!
First time I’ve tried one of your non-dessert recipes, and it came out amazing! Made this for my parents (one’s a part time vegan and one’s not) plus my pollotarian self and we all loved it. My dad said I was welcome to make it again anytime I wanted 🙂
Hi Ellie! I’m thrilled that you all loved the Thai peanut noodles! Thanks for taking time to share your great feedback and review!
Fantastic! I was missing the hot sauce and the sauce still turned out delicious. Also made the crispy air fryer tofu and the combo was so good. This will definitely be a go-to recipe!
Hi Cynthia. I’m so glad you loved the peanut noodles, and they will become part of your meal rotation! The crispy tofu with the noodles is a perfect combo! Thank you for taking time to share your wonderful review and feedback!
Made this for the first time and it was a huge hit and is requested regularly now! Thank you for the amazing recipe!
Hi Jennifer! You are welcome! I am thrilled that the noodles were a hit! It’s always a win when a recipe is requested! Thank you for you fabulous words and positive review!
This is absolutely delicious. Where has it been all my life
Delicious!!!! And so easy. Great for a hot summer night like tonight.
Yes it is! So glad you loved it! Thanks for sharing your feedback!
So delicious! I wasn’t sure if this dish was supposed to be cold or room temperature or warm but it worked out. Loved all the fresh flavors, I debated wether to use spaghetti noodles or rice noodles since I had both and I’m glad I went with the spaghetti! Will be making again!Â
Hi Kate. I’m so glad that you loved the noodles! Thanks for sharing your feedback and review!
Just made these for dinner with vermicelli rice noodles, carrots, peppers, onion and water chestnuts. They are SO good!!!!  The sauce has so much flavor.  My mom can’t stop raving.  Thank you for another winner!Â