Thai Peanut Noodles
If you’re craving something creamy, nutty, and packed with flavor but don’t want to spend hours in the kitchen, this Thai Peanut Noodles recipe is your new best friend.
Inspired by the vibrant street food of Thailand, this dish combines silky noodles, a rich peanut sauce, and a sprinkle of fresh veggies for a meal that’s as easy to make as it is delicious.
Perfect for busy weeknights or when you need a little pick-me-up, this recipe is all about simplicity without skimping on taste.
Let’s whip up something magical!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Step 1: Cook the Noodles to Perfection
Bring a large pot of salted water to a rolling boil. Add your noodles (rice noodles, spaghetti, or even zucchini noodles for a lighter option) and cook according to the package instructions until they’re al dente—tender but still with a slight bite. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process. This also prevents them from sticking together. Give them a gentle shake to remove excess water and set them aside.
Step 2: Create the Creamy Peanut Sauce
In a medium-sized mixing bowl, combine ½ cup of creamy peanut butter, 3 tablespoons of soy sauce (or tamari for gluten-free), 2 tablespoons of fresh lime juice, 1 tablespoon of honey (or maple syrup for vegan), 2 cloves of minced garlic, and 1 teaspoon of sesame oil. Whisk everything together until the sauce is smooth and glossy. If the sauce feels too thick (it should coat the back of a spoon but still be pourable), add a splash of warm water or coconut milk, about 2 tablespoons at a time, until it reaches your desired consistency. Taste and adjust the seasoning—add a pinch of salt if needed or a bit more lime juice for tanginess.
Step 3: Prep Your Veggies (Optional but Highly Recommended)
While the noodles are cooking, take a moment to prep your veggies. Thinly slice 1 cup of shredded carrots, ½ cup of bell peppers (any color works), and ¼ cup of scallions. These add a fresh crunch and vibrant color to the dish. If you’re feeling adventurous, you can also add other veggies like snap peas, broccoli, or even cucumber matchsticks.
Step 4: Toss Everything Together
In a large mixing bowl, combine the cooked noodles, peanut sauce, and your prepped veggies. Use tongs or two large spoons to toss everything together until the noodles are evenly coated in the creamy peanut sauce and the veggies are well distributed. The sauce should cling to every strand of noodle, creating a glossy, mouthwatering dish.
Step 5: Garnish and Serve
Transfer the noodles to serving bowls and top with a generous sprinkle of crushed peanuts, fresh cilantro leaves, and a pinch of sesame seeds. Add a lime wedge on the side for an extra burst of citrusy flavor. For a spicy kick, you can also add a few thin slices of red chili or a drizzle of sriracha. Serve immediately and enjoy the explosion of flavors!
Pro Tips
- Customize Your Veggies: Add whatever veggies you have on hand—broccoli, snap peas, or even spinach work great.
- Spice It Up: For a kick, add a drizzle of sriracha or a pinch of red pepper flakes to the peanut sauce.
- Protein Boost: Toss in shredded chicken, tofu, or shrimp to make it a heartier meal.
- Make It Ahead: The peanut sauce can be made up to 3 days in advance and stored in the fridge.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- The noodles may absorb some of the sauce, so add a splash of water or coconut milk when reheating to loosen it up.
- This dish is best enjoyed fresh but can be served cold as a noodle salad if preferred.
Thai Peanut Noodles: A Quick & Flavorful Weeknight Wonder
Description
Creamy, nutty, and packed with fresh flavors, these Thai Peanut Noodles are the ultimate weeknight dinner. Ready in under 30 minutes, this dish is a crowd-pleaser that’s as easy to make as it is delicious.
Ingredients
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water. Set aside.
- In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and sesame oil until smooth. Add warm water or coconut milk to thin the sauce to your desired consistency.
- In a large mixing bowl, combine the cooked noodles, peanut sauce, shredded carrots, bell peppers, and scallions. Toss until everything is evenly coated.
- Divide the noodles into serving bowls. Garnish with crushed peanuts, cilantro, sesame seeds, and a lime wedge on the side.
- Serve immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 60g20%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a spicier version, add sriracha or red pepper flakes to the peanut sauce.
- This recipe is easily customizable—swap in your favorite veggies or protein.
- The peanut sauce can be made ahead and stored in the fridge for up to 3 days.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
