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.
Thank you, Nora, for this delicious recipe. I made a few changes – added fresh ginger and red cabbage, and used maple syrup for the sweetener. I also used my Vitamix to made the sauce, which make it very smooth, and if I process it long enough it warms it up. I think I may add more spaghetti next time, maybe 12 ounces instead of 8. This is such nice alternative the the typical pasta recipes I make. I love your recipes and refer to them often.
Hi Kathy. I am thrilled you are loving my recipes! Thanks for your terrific review! Wishing you happy cooking!
I didn’t have all the veggies and made a few substitutions. It turned out fantastic. Thank you.
You are welcome, Jennifer. Thanks for you wonderful review!
This was DELICIOUS and even better on the second day! This recipe was so easy to make. Using an immersion blender on the sauce instead of whisking it by hand made it a little easier and gave it a good consistency. I ended up with way more sauce than seemed necessary for the dish (not a problem, I love sauce) but adding more noodles could have easily fixed that.
Hi Becca. How fabulous that you loved the recipe! Thanks of sharing your wonderful review!