Thai Peanut Noodles
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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.
Nutrition
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46 Comments on “Thai Peanut Noodles”
Made this tonight. Very tasty. Would definitely make again.
Thank you for your positive feedback! I’m glad you love the noodles!
Love this recipe! Have made it so many times. Curious what your thoughts are on freezing leftovers. If that isn’t an option, how long will it last in the fridge? Thank you!
The dish would lose its creamy texture if frozen, but it should stay fresh and creamy for a few days if left in the fridge.
That was fantastic! We have enjoyed many of your recipes! Thank you!
Hi Marc. I appreciate you using my recipes, and am so glad you loved the noodles! Thank you for sharing your wonderful feedback and review!
Loved the recipe! Thank you!
You are welcome! I’m glad you enjoyed the recipe! Thank you for sharing your review!
This peanut sauce is perfect! It is the one I have been looking for! Even my 6 year old finished her whole bowl. I am always searching specific recipes online (tonight was peanut sauce for noodles) and when I see you posted a recipe for the thing I am looking for I always go with your recipe and I am never disappointed. Thank you so much!
Thank you for using my recipes, Jessica! I’m thrilled that you loved the peanut sauce and noodles! I appreciate you taking time to share your wonderful review and feedback. Happy cooking!
This is my second time making this and it’s absolutely amazing!! I made as is but added some sliced celery because I had some that was going to go bad. Thank you so much for this recipe!
Thanks for sharing your wonderful review, Nicole! I’m glad you loved the noodles!
Tastes amazing, made it as written with no alterations. Tastes best the first day but leftovers are still good. My husband and I loved it. WIll make this regularly. 10 y/o gave the rave review of “Didn’t mind it too much” and picky 6 y/o cleaned up her bowl though w/ some complaining.
So yummy and filling! I skipped the sriracha (don’t like spicy), used Aldi Journey to Thailand brand brown rice noodles, subbed agave for the maple syrup, and Aldi kale brussels sprout salad mix in place of the 2C cabbage. Super easy to put together on a weeknight, and oh so tasty. Thank you for another great recipe, Nora.
Thanks for taking time to sharing your review Kathleen! I’m glad you like the noodles!
I’m not a good cook and even when I follow a recipe the dish comes out bad but I was successful with this recipe. Easy to make and so delicious. A big hit in my family. Thank u So much
Hi Sandi. I’m thrilled this recipe worked for you, and that you family enjoyed it! Thank you!
This was great and so easy! I was craving a similar dish that a local restaurant makes and found your recipe. As usual, your recipes never disappoint. It was delicious! I couldn’t get green onions, but plan on trying those next time. Thanks so much!
You’re welcome!
i understand its peanut noodles but is there any subatitutes for the the peanuts like almonds or wallnuts
Sure! You could use almond butter instead.
I skipped the cabagge and sriracha sauce because i forgot and it still came out so delicious. This recipe is a must!
Thanks so much!!
This was amazing!! I felt like I was sitting at a thai restaurant, but I was just sitting in my home. Thank you!
You’re welcome!!
This recipe is amazing! I have tried other recipes for peanut noodles before, and never had luck with them. Thank goodness I found this! The sauce recipe is so easy and really makes the dish perfect. I made my serving a little more spicy with an extra drizzle of Sriracha and loved it, but the amount of heat was perfect for everyone else. It is such an easy way to eat a really veggie packed meal too. Thank you for creating a recipe that’s so easy and delicious.
You’re so welcome!! I’m so glad you liked it!
So easy and tasty! I substituted broccoli slaw for the carrots, cabbage, and red bell pepper and used agave instead of maple syrup and it was delicious. I will definitely be making this again.
Absolutely loved this recipe! Delicious and simple. I will definitely be making this again.
That’s so great!
I love this recipe so much! The sauce is absolutely delicious but I also like to add about 1/4 inch of minced ginger in the sauce to add an extra zing. These are easy to make and a real crowd-pleaser.
Sounds delicious!
This was delicious! I followed the recipe exactly except I used broccoli instead of red pepper (because I don’t like them). I used red cabbage. It came out so beautiful too. I did use brown rice instead of noodles. My vegan son-in-law ate his plate so fast I couldn’t believe it. I made sure I have the ingredients to make it again in the next few days. Perfect!
So glad it was good!
I’ve made this many times. My vegan and non vegan family members all love it too! thanks for a delicious recipe!
You’re welcome! I’m glad everyone enjoys it.
This was delicious. The Mr thought it was “exceptional.” I love that it’s basically a super tasty vehicle for using up random veggies at the back of the crisper. Added bonus that it’s made from pantry staples – truly a stand-by kind of recipe. Thanks!
So glad you and the Mr thought it was great! Thank you!
Do you think a thicker/wider rice noodle would work fine here? I already have those around and if I can use those up before buying something else, all the better.
Yes, I think that would work just fine. Hope you enjoy the noodles!
This was delicious! I added a little broccoli to the veggies and served with scrambled egg, peanuts, cilantro and sriracha. Super tasty recipe, thanks so much!
Adding broccoli is a great idea. Glad you enjoyed them!
This was fantastic. Made a few substitutions. Agave for Honey. Added some lime juice; cut back a bit on the sesame oil did use chunky peanut butter. Fed to a crowd of 6 and is all gone!
Honey? Sesame oil? I don’t see either in this recipe.
Yet another one of your delicious and simple recipes that I picked out at random. Thanks Nora.
Beautiful. Delicious. Simple. Everything I’m looking for in a recipe. Thank you!! Another dinner to add to our rotation!