Easy Thai Peanut Noodles
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This easy Thai peanut noodles recipe has a flavorful homemade peanut sauce and fresh bell peppers. Ready in under 30 minutes, it's perfect for a weeknight dinner or a delicious vegetarian option.
If you love Asian-style noodles you definitely need to check out these Korean style noodles, this prawn Thai red curry noodle bowl, or these easy Szechuan noodles.
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⭐️ Why this recipe works
- Flavorful Sauce: The combination of peanut butter, soy sauce, and citrus juice creates a rich, tangy, and slightly sweet sauce that coats the noodles perfectly.
- Quick and Easy: This recipe is ready in under 30 minutes, making it perfect for a quick weeknight dinner.
- Customizable Heat: The sriracha hot sauce allows you to adjust the spice level to your preference.
- Texture Contrast: The crunchy peanuts and fresh vegetables provide a delightful contrast to the soft noodles.
- Versatile Ingredients: This recipe is flexible because you can easily substitute or add ingredients based on what you have on hand.
🧾 Ingredient notes
- Egg noodles or spaghetti: The base of the dish, providing a hearty and filling component.
- Carrot: Adds a slight sweetness and crunch.
- Red bell pepper: Brings a fresh, crisp texture and a hint of sweetness.
- Sesame oil: Used for sautéing and adds a nutty flavor.
- Peanut butter: The main ingredient for a creamy, nutty sauce.
- Toasted sesame oil: Enhances the nutty flavor of the sauce.
- Light soy sauce: Adds a salty, umami depth.
- Chinese rice vinegar: Provides a subtle tanginess.
- Sriracha hot sauce: Adds heat and spice.
- Ginger: Brings a fresh, spicy note.
- Garlic: Adds a pungent depth of flavor.
- Lime zest and juice: Contributes brightness and acidity.
- Orange juice: Adds a sweet and tangy element.
- Chopped peanuts: Provides a crunchy texture and nutty flavor.
- Green onions: Adds a fresh, mild onion flavor.
- Cilantro: Provides a fresh, herbal note.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Thai Peanut Noodles recipe step-by-step
- Cook the Noodles: Boil the noodles according to package instructions. Drain and set aside.
- Make the Spicy Peanut Sauce: Combine peanut butter, toasted sesame oil, soy sauce, rice vinegar, sriracha, ginger, garlic, lime zest and juice, and orange juice in a small bowl. Whisk until smooth.
- Sauté the Veggies: Heat sesame oil in a non-stick skillet over medium heat. Add sliced red bell pepper and carrot, and sauté for about 2 minutes until slightly softened.
- Combine and Serve: Add cooked noodles to the skillet with the veggies. Pour in ½ to ¾ of the prepared sauce, tossing to coat evenly. Serve topped with chopped peanuts, green onions, and cilantro. Drizzle remaining sauce if desired.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Enhancing Umami: Adding a splash of fish sauce to the peanut sauce can elevate the umami flavor, giving the dish a more authentic Thai taste.
- Peeling Ginger Easily: Use the edge of a spoon to peel ginger quickly and efficiently without wasting much of the root.
- Preventing Clumpy Noodles: After cooking, rinse the noodles under cold water to prevent them from sticking together. Toss them in a little sesame oil before adding to the skillet.
📖 Substitutions and variations
- Noodles: Substitute with rice noodles or soba noodles for a different texture.
- Protein: Add tofu, chicken, or shrimp for extra protein.
- Vegetables: Use broccoli, snap peas, or spinach as additional or alternative veggies.
- Sauce: Swap peanut butter with almond or cashew butter for a different nutty flavor.
- Spice Level: Adjust the amount of sriracha or use chili flakes for different heat levels.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled noodles in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the noodles in a non-stick skillet over medium heat, adding a splash of water or extra sauce to revive the texture.
❓Recipe FAQ's
How do I store leftover sauce?
Any leftover sauce can be stored in an airtight container in the fridge for up to one week. It can also be frozen in ice cube trays for easy portioning and later use.
Is this dish suitable for meal prep?
Absolutely! Prepare the noodles, veggies, and sauce separately. Store them in individual containers and combine them when ready to eat.
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Easiest Spicy Thai Peanut Noodles
Indulge in the complex flavors of these Spicy Thai Peanut Noodles, where the tanginess of lime meets the richness of peanut butter. Perfect for a quick weeknight dinner or a flavorful meal prep option.
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Servings: 4
Ingredients
For the Noodles and Veggies
- 1 lb egg noodles or spaghetti
- ½ large carrot, finely sliced (a mandolin works great)
- 1 red bell pepper, thinly sliced
- 1 tablespoon sesame oil
For the Spicy Peanut Sauce
- 2 tablespoons peanut butter
- 2 tablespoons toasted sesame oil
- 1 tablespoon light soy sauce
- ½ teaspoon Chinese rice vinegar
- 1 to 3 tablespoons sriracha hot sauce, to taste
- 1- inch piece of ginger, grated
- 1 clove garlic, minced
- Zest and juice of 1 lime
- Juice of 1 large blood orange or regular orange
- ¼ cup chopped peanuts
For Serving
- 2 tablespoons thinly sliced green onions
- ¼ cup chopped cilantro
Instructions
Prepare the Noodles
- Cook the noodles according to package instructions. Once done, drain and set aside.
- Make the Spicy Peanut Sauce
- Combine all sauce ingredients in a measuring jug or small bowl. Whisk until smooth and creamy. Alternatively, blend all ingredients in a blender for about 2 minutes until smooth.
Sauté the Veggies
- Heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat.
- Add the thinly sliced red bell pepper and carrot. Sauté for about 2 minutes, or until slightly softened.
Combine and Serve
- Add the cooked noodles to the skillet with the veggies.
- Pour in ½ to ¾ of the prepared sauce, and toss to coat the noodles evenly.
- Serve the noodles in bowls, topped with chopped peanuts, sliced green onions, and cilantro.
- Drizzle the remaining sauce over the top, if desired.
Notes
- Sauce Adjustments: The sriracha hot sauce can be adjusted according to your heat preference.
- Noodle Choice: Feel free to use rice noodles for a gluten-free option.
- Veggie Options: This recipe is highly versatile; you can add other veggies like snap peas or mushrooms for variation.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–5 days or frozen for up to 2–3 months.
Enjoy your Spicy Thai Peanut Noodles!
Nutrition
Calories: 645kcal | Carbohydrates: 87g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 405mg | Potassium: 507mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2348IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
I have made this recipe so many times with a few tweaks (substitute sweet chilli sauce for Siracha, different veges added - broccoli, zucchini). People can add own chilli flakes at end. This recipe is such a winner and everyone who eats it is so surprised how good it is. It’s also our go to when we don’t feel like cooking or we need to be quick. Love it!!! 💖
So happy you've really made this recipe your own with all the adaptations! And thank you for taking the time to leave a comment. It's so appreciated. 🙂
I liked that you added the juice of an orange, I'll have to give your recipe a try.
THanks so much Karen! 🙂