Introducing the best 15 minute Peanut Butter Noodles! This quick and easy satay sauce based noodle dish is absolutely rammed full of flavour. You will be shocked that it’s actually gluten, dairy, egg and refined sugar free!
Recipe Difficulty – Easy
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Why this recipe works
So if you hadn’t guessed by now, I love the flavours in Thai food and I also make any excuse to use peanut butter in my recipes! This has both and I therefore love it any time of the year!
One of the best parts of this dish is how versatile it is! You can use mix up the type of noodles that you use. You can also use whatever leftover vegetables you have in your fridge. If you eat meat, you can add it in and turn this dish into shrimp, pork, or chicken noodles! You can even eat them as warm or cold noodles.
If you love Thai food, then trust me – you’re going to absolutely LOVE these peanut satay noodles and how quick and easy they are to create. And at roughly £5 for 2 portions, they will become a favourite midweek dinner when short on time!
This was inspired by my 15 Minute Vegan Pad Thai which has been really popular, and pairs well with this amazing Crispy Satay Tofu Salad recipe.
Ingredients to make Peanut Butter Noodles
- Red Onion – adds a bright colour along with a great flavour and texture to these vegan satay noodles.
- Garlic Cloves – are always a fantastic addition in a dish, adding that unique and delicious flavour.
- Ginger – gives a nice, spicy flavour as well as a fabulous aroma.
- Carrot – on top of being great for your body, carrots are also delicious and add a fun colour to these peanut sauce noodles.
- Broccoli Head – adds a nice crunch as well as a bright colour.
- Pepper – comes in many colours, so feel free to add your favourite!
- Lime – juice is used to add a bright and citrusy flavour.
- Fresh Coriander – is optional, but I definitely recommend it!
- Peanut Butter – is the star ingredient in this recipe! You can’t have “noodles with peanut sauce” without the peanut butter! You can opt for smooth or crunchy peanut butter, whatever you have/prefer. If you have any spare then try my 10 Minute Peanut Butter Curry next.
- Tamari – is very similar to soy sauce, though most Tamari is gluten free.
- Sesame Oil – adds a nice subtle, nutty flavour to these Peanut Sesame Noodles.
- Rice Noodles – are my preferred gluten-free noodle of choice.
See recipe card for full information on ingredients and quantities.
Substitutions
- Red Onion – can be replaced with white or yellow onion if that’s what you have on hand.
- Garlic Clove – works best when it’s fresh, but could be replaced with minced garlic.
- Ginger – can be omitted completely or substituted with something like allspice, nutmeg, or cinnamon.
- Vegetables – the sky is the limit when it comes to which vegetables you add to this rice noodle bowl.
- Lime – While I prefer a fresh lime, you could also use bottled lime juice or a lemon.
- Tamari – can easily be replaced with soy sauce. Make sure it’s gluten-free if that is a concern for you!
- Sesame Oil – can be replaced my most other oils, though sesame has the best taste profile match for this recipe.
- Rice Noodles – You can use any noodle with this recipe! Flat noodles are most common, but not a necessity. Peanut Udon noodles are absolutely delicious as well! If you want to go extra healthy, you could even use zucchini noodles!
Variations
- Spicy – For spicy noodles, add some Sriracha, red pepper flakes, and/or chili oil.
- Deluxe – Garnish with fresh lime slices, extra coriander, and sesame seeds or peanuts.
- Kid friendly – You’ll know which vegetables your kids are most likely to eat. Add their favourites and they’re sure to love the peanut buttery noodles alongside them! You could even use ramen noodles to use something they’re a little more familiar with as a base. Kids also love my Peanut Butter Granola or Peanut Butter Milkshake recipe.
For more Thai recipes, try my Vegan Thai Tofu Curry or Thai Red Prawn Curry or Thai Curry Noodle Soup or Veggie Thai Green Curry.
How to make Peanut Butter Noodles
Step 1: Firstly, prepare the veg. Finely dice the onion, garlic, and ginger. Finely chop the carrot. Chop the broccoli into small florets. Slice the pepper. Add to a pan with 1 teaspoon of the sesame oil and fry for 5 minutes or until they start softening.
While the vegetables fry, boil your rice noodles according to the package directions.
Step 2: In a small mixing bowl, combine peanut butter, tamari, sesame oil, juice from ½ a lime, and a tablespoon of water.
Step 3: Drain the noodles and add them along with the sauce to the vegetables and the rest of the lime juice. Optionally, mix in a handful of freshly chopped coriander.
Hint: If the sauce is not liquidy enough, add more water until it reaches the desired consistency.
Leftovers
If you happen to have any Peanut Butter Noodles leftover, store them in your fridge for up to three days. They are delicious warmed up or enjoyed as a cold noodle salad.
Recipe FAQs
This delicious dish has a variety of claims for its origin. SBS Food claims it originally comes from Shaxian, China. That peanut butter flavour is also popular in Thai, Indonesian, and other culture’s foods.
At their base, peanut noodles are made of a peanut sauce and pasta. I use rice noodles to make them gluten free, but their are a variety of noodle types that would be just as delicious.
A nice, fresh salad is a great side dish for warm and tasty Peanut Butter Noodles. It would also be great with a side of your favourite protein or some miso soup.
They are! Especially when filled with vegetables. The kind of noodles you use will be the biggest factor in how healthy your Peanut Butter Noodles end up.
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Recipe
Peanut Butter Noodles
Ingredients
- 1 red onion finely diced
- 1 garlic clove finely diced
- 2 thumb sized piece of ginger finely diced
- 1 carrot finely chopped
- 1 broccoli head chopped into small florets
- 1 pepper sliced
- 1 lime
- handful fresh coriander (optional)
- 2 tablespoon peanut butter
- 2 tbsp tamari
- 2 teaspoon sesame oil
- 200 g rice noodles
Instructions
- Firstly, prepare the veg. Finely dice the onion, garlic, and ginger. Finely chop the carrot. Chop the broccoli into small florets. Slice the pepper. Add to a pan with 1 teaspoon of the sesame oil and fry for 5 minutes or until they start softening.
- While the vegetables fry, boil your rice noodles according to the package directions.
- In a small mixing bowl, combine peanut butter, tamari, 1 teaspoon sesame oil, juice from ½ a lime, and a tablespoon of water.
- Drain the noodles and add them along with the sauce to the vegetables and the rest of the lime juice. Optionally, mix in a handful of freshly chopped coriander.
Notes
Nutrition
Please note that Nutrition information is a rough estimate
Yum!! So fresh and tasty, beats any takeout! Will definitely make again.
Thank you Morgan 🙂
Hi James .
Just curious video on Instagram doesn’t mention the ginger but does here. Wondering which way is best
Good spot Francis, I left it out of the video as I had ran out. Works really well both ways 🙂 if you have it add it in if not don’t go shopping for it. Let me know what you think.
Tried this tonight was yum, thank you x
Fantastic, quick and easy recipe, not to mention tasty! We didn’t have broccoli or carrot so replaced it with tofu 🙂 thank you James for another recipe I can now depend on as a newly diagnosed coeliac!
Thank you Melissa, so pleased you enjoyed it 🙂
Delicious! Threw in loads of veg I had in the fridge and added some chilli , fish sauce and a bit of palm sugar. Yum.
Yay 🙂 so pleased you enjoyed it Liz!
I made this a while ago and indeed is so umami!
I tried this today. It took me a bit more than 15 minutes. But it was delicious!
I had to make a few adaptations. I substituted tahini for part of the peanut butter because – I can’t believe it – there was no more peanut butter in the pantry. I reduced the amount of red pepper because of personal preference. I used shirataki noodles and mung bean noodles because that is what I had available.
10/10 will make again
Thank you BJM 🙂 so pleased you enjoyed it with those changes and thanks for sharing your feedback!
I love this tasty meal. I’ve shared with my son who is at university as he’s started cooking real food!
LOVE that Bev, thank you!