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These Peanut Butter Noodles are so easy to make in 15 minutes! The creamy peanut butter sauce is made with simple ingredients and the perfect weeknight dinner.
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
So if you hadn’t guessed by now, I love the flavours in Thai food. These Thai peanut noodles are no exception.
Using minimal store cupboard ingredients this peanut noodles recipe is one of those recipes you’ll make time and time again. The creamy peanut sauce will make this your new favorite noodles.
These peanut noodles can be enjoyed eaten hot or cold. Perfect for batch cooking to enjoy the next day.
Ingredients to make Peanut Butter Noodles
- Red Onion – adds a bright colour along with a great flavour and texture to these satay noodles.
- Fresh Garlic – are always a fantastic addition in a dish, adding that unique and delicious flavour.
- Fresh Ginger – gives a nice, spicy flavour as well as a fabulous aroma.
- Carrot – add extra colour and nutrients 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!
- Fresh Lime juice – add a bright and citrusy flavour to the peanut sauce ingredients.
- Fresh Coriander – is optional, but I definitely recommend it!
- Natural Peanut Butter – is the star ingredient in this recipe and creates that creamy sauce! You can opt for smooth peanut butter or crunchy, whatever you have/prefer.
- 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 noodle of choice when making asian noodles and a great gluten-free option.
See recipe card for full information on ingredients and quantities.
Substitutions
- Red Onion– can be replaced with white, yellow or green onions 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 creamy peanut noodles.
- 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 or low sodium soy sauce. Make sure it’s gluten-free if that is a concern for you!
- Sesame Oil – can be replaced my most other oils, such as olive oil though sesame has the best taste profile match for this recipe.
- Rice Noodles – You can use many types of noodles with this recipe! Flat rice noodles are most common, but not a necessity. You could also use soba noodles, Udon noodles or egg noodles. If you want to go extra healthy, you could even use zucchini noodles!
Variations
- Spicy – For a spicy sauce, add some Sriracha, red pepper flakes, and/or chili crisp, chili paste or chili oil. These will add a little kick!
- Deluxe– Garnish with fresh lime slices, extra coriander, and sesame seeds or peanuts. Topping with crispy tofu is also delicious! For a sweeter sauce you could add in maple syrup, coconut sugar or brown sugar.
- 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.
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 the rice noodles in hot water 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 cooked 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 and serve up in a large bowl.
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 recipe.
Recipe FAQs
This delicious dish has a variety of claims for its origin. It seems to originally come 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 noodles. 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 such as chicken or even air fryer tofu or some miso soup.
More Noodle Recipes
- Vegan Pad Thai
- Vermicelli Noodles
- Vegan Laksa
- Salmon Noodles
- Vermicelli Noodle Soup
- Thai Curry Noodle Soup
- Cold Noodle Salad
- Prawn Noodles
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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 tbsp peanut butter, (smooth or crunchy)
- 2 tbsp tamari, (or soy sauce)
- 2 tsp 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 tsp 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 tsp 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
Hi James,
thank you, it´s such a terrific recipe. Loved it. 🙂
Our family enjoys all different kind of your recipes , but especially the ones with a touch of Thailand. Another really good thing is mentioning the variations, too! Keep it up please. 🙂
Thanks so much Claudia 🙂
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!