These Thai peanut noodles are incredibly easy to make, with a restaurant-quality sauce that comes together in minutes. The creamy, nutty peanut sauce clings to the noodles, offering the perfect balance of sweet, salty, spicy, and tangy. It’s versatile—great on its own, or with added veggies or protein like chicken, tofu, or shrimp. Plus, it’s customizable for gluten-free, vegetarian, or vegan diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Noodles (such as linguine, spaghetti, rice noodles, or soba)
Peanut butter (smooth or crunchy)
Soy sauce
Rice vinegar or lime juice
Garlic (minced)
Ginger (freshly grated or ground)
Brown sugar or honey
Sesame oil
Water (to thin the sauce)
Sriracha or chili flakes (optional, for heat)
Chopped peanuts (for garnish)
Green onions (sliced)
Fresh cilantro or basil (optional)
Shredded carrots, bell peppers, or cucumber (optional, for added crunch)
Directions
Cook the noodles: Boil noodles according to package instructions. Drain and rinse with cold water to stop cooking and prevent sticking.
Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, garlic, ginger, sesame oil, sugar or honey, and a splash of water. Adjust the consistency by adding more water as needed. Add sriracha or chili flakes for heat if desired.
Toss noodles in sauce: Place the cooked noodles in a large bowl. Pour the peanut sauce over the noodles and toss until well coated.
Add toppings and serve: Garnish with chopped peanuts, green onions, and fresh herbs. Add vegetables if using, or serve with your preferred protein.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 10 minutes Total time: 20 minutes
Variations
Vegan Thai Peanut Noodles: Ensure all ingredients (like sugar and noodles) are vegan-friendly.
Gluten-Free Option: Use tamari instead of soy sauce and rice noodles for a gluten-free version.
Spicy Peanut Noodles: Add extra sriracha, Thai chili paste, or crushed red pepper flakes.
Protein Additions: Stir in grilled chicken, tofu, shrimp, or edamame for extra protein.
Crunchy Veggies: Add julienned carrots, cucumbers, red cabbage, or bell peppers for a refreshing crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to loosen the sauce and warm gently in a skillet over low heat or in the microwave in 30-second intervals, stirring between each. This dish can also be enjoyed cold as a noodle salad.
FAQs
What type of noodles work best for Thai peanut noodles?
Rice noodles are traditional, but linguine, spaghetti, or soba noodles work well too. Choose based on preference and dietary needs.
Can I use natural peanut butter?
Yes. Just make sure to mix it well before using, as natural peanut butter can separate. Adjust sweetness to taste.
Is this dish served hot or cold?
Both! Thai peanut noodles are delicious warm, at room temperature, or even chilled as a cold noodle salad.
How do I make the sauce thinner?
Add warm water one tablespoon at a time to reach your desired consistency. Warm water helps blend the sauce more easily.
Can I make this dish ahead of time?
Yes. It stores well and is great for meal prep. Toss with a bit of water or sesame oil before serving if the noodles stick.
How spicy is this recipe?
It’s mild as written, but you can easily increase the heat with chili flakes, sriracha, or Thai chili paste.
Can I freeze Thai peanut noodles?
It’s not recommended. The texture of the noodles and the sauce can change significantly after freezing and thawing.
What vegetables go well in Thai peanut noodles?
Shredded carrots, bell peppers, cucumbers, cabbage, edamame, or snap peas all work well for added crunch and nutrition.
What can I use instead of peanut butter?
Try almond butter or cashew butter for a different flavor profile, especially if you have a peanut allergy.
How do I prevent the noodles from clumping?
Rinse them with cold water after cooking, toss with a bit of sesame oil, and mix with the sauce while they’re still slightly warm.
Conclusion
Thai Peanut Noodles are a flavorful, flexible, and easy-to-make dish that delivers big flavor with minimal effort. Whether you’re craving a comforting weeknight dinner, a spicy noodle salad, or a satisfying meatless meal, this recipe is sure to please. With endless customization options, it’s a dish you’ll come back to again and again.
Thai Peanut Noodles are a creamy, flavorful noodle dish tossed in a rich peanut sauce made with soy sauce, garlic, lime, and a touch of sweetness and spice. Ready in under 30 minutes, it’s perfect for a quick, satisfying meal that can be customized with veggies or protein.
Ingredients
8 oz noodles (linguine, rice noodles, spaghetti, or soba)
1/3 cup peanut butter (smooth or crunchy)
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar or lime juice
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp brown sugar or honey
1 tsp sesame oil
1/4–1/3 cup warm water (to thin sauce as needed)
1–2 tsp sriracha or chili flakes (optional, for heat)
1/4 cup chopped peanuts (for garnish)
2 green onions, sliced
2 tbsp chopped fresh cilantro or basil (optional)
1 cup shredded carrots, bell peppers, or cucumber (optional)
Instructions
Cook noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar or lime juice, garlic, ginger, sesame oil, brown sugar or honey, and warm water until smooth. Adjust water to reach desired sauce consistency. Add sriracha or chili flakes if desired.
Place cooked noodles in a large bowl. Pour peanut sauce over noodles and toss until evenly coated.
Add shredded vegetables if using, and toss again to combine.
Garnish with chopped peanuts, green onions, and fresh herbs. Serve warm, at room temperature, or chilled.
Notes
Use tamari and rice noodles for a gluten-free version.Natural peanut butter works well—adjust sweetness to taste.Add grilled chicken, tofu, shrimp, or edamame for extra protein.This dish can be served warm or cold, making it great for meal prep.Add more water or sesame oil if noodles clump after storing.
