Hungry but don’t have time to cook?! These spicy peanut butter noodles are just for you. They’re vegan, gluten free, easy to whip up, ready in just about 20 minutes and packed with delicious peanut flavor.
I didn’t think I could love a noodle recipe more than I love my sesame noodles, yet here I am, loving these spicy peanut butter noodles more than ever.
When a recipe involves both noodles AND peanut butter (I see you Pad Thai), I feel like it just has to be good. And this one is good. Like really good.
It starts with perfectly cooked rice noodles (like my creamy curry noodles) that are chewy yet still have a sliiiiight crunch that’s just barely detectable, but still there so you know you’re eating noodles and not a pile of mush.
Then, they’re smothered in THE MOST luscious peanut sauce I have ever made. Plus, rice noodles are egg free so this recipe is safe for vegans or anyone with an egg allergy. However, you don’t have to use rice noodles, virtually any noodle or pasta works well!
It’s spicy (not quite as spicy as my chili garlic noodles, but spicy), it’s savory, it has a mild hint of sweet, and the rice noodles soak it all up so perfectly you’ll think you’ve died and gone to heaven.
Did I mention it all comes together in only 15 minutes? Sounds too good to be true, but it’s not. Try my chicken crunch salad, miso noodles or a recipe from my roundup of the best asian noodle recipes next!
How to make peanut noodles
Cook noodles. Bring a large pot of water to a boil and cook noodles according to package instructions.
You can use any type and shape for these peanut butter noodles, I used brown rice fettuccine to give it a Pad Thai feel. Anything goes!
Saute garlic. To start making the sauce, you’ll want to finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. Coconut, avocado, etc. all work well too.
Saute the garlic over low heat for 2-3 minutes or until golden brown and very fragrant.
Add all sauce ingredients. Add in all remaining sauce ingredients and whisk together until smooth.
Combine with noodles. Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.
I don’t recommend adding all of the sauce at once because it may be too much, so start with 1/2 and add more depending on your preference.
Serve. Serve exactly as is or top it off with chopped cilantro, red pepper flakes, scallions or crushed peanuts for some crunch.
Serving Suggestions
You can have this recipe so many different ways. With veggies, with chicken, tofu, no veggies, in a salad and more.
One of my favorite ways to have it is warm with a side of steamed broccoli and either salmon or grilled chicken.
You can turn it into a stir fry by adding some tofu and sauteed veggies like cabbage, carrots and bell peppers. Or, just eat the noodles as is for a lazy (but deliciously satisfying) meal. I fully support you. Plus, there’s plenty of protein in the sauce thanks to the peanut butter, so it’s still totally filling just as is.
Serve hot or cold!
Peanut noodles can be eaten hot or cold! This makes it the perfect meal prep recipe since you can keep it in a container and just grab and go for lunch!
Add in some freshly chopped veggies for a cold noodle salad (or just try my Thai noodle salad), or serve alongside some steamed broccoli and grilled chicken (or the chicken from my kung pao chicken noodles) for an easy weeknight meal.
Flavor tips
The peanut sauce can get too salty very easily if you’re not careful! I recommend using unsalted peanut butter and low sodium soy sauce so the salt isn’t overpowering.
Even low sodium soy sauces carries plenty of salt, so don’t worry about the flavor if that’s what you use.
How to store
Once prepared, this recipe will store in the fridge for 5 days stored in an air tight container.
The sauce tends to dry up as it sits, so if you want to get it saucey again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm.
Rice noodles tend to stick together a lot when they sit, so this may happen, but the flavor will still be delicious.
They usually fall apart a bit when they cook as well, so just keep this in mind! Rinsing right after cooking can help prevent some of this.
You may also like..
- Teriyaki Tofu
- Sesame Chickpeas
- Spicy Ramen Noodles
- Sesame Cauliflower
- Vegetable Lo Mein
- Korean Gochujang Noodles
- General Tso’s Chickpeas
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Spicy Peanut Butter Noodles
by: claire cary
Ingredients
- 16 ounces brown rice noodles
- 3 large cloves garlic or 4-5 small
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil
- ⅔ cup creamy peanut butter low/no salt*
- 4 tablespoons low sodium tamari or soy sauce
- 1/3-1 cup hot water hot water mixes with peanut butter more easily than cold
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons sriracha
- 1-2 tablespoons maple syrup or honey
- ½ teaspoon red pepper flakes can omit for less spice
- Optional: 2 tsp chili garlic sauce
Instructions
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.
- Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.
- Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency.
- How much you need will depend on the brand of peanut butter you used as well as your personal preference.
- Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.
- Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.
- I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!
- Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.
Sam says
What an amazing flavours!I have never tried peanut butter noodles before,this was everything I needed(quick,easy,vegan)Thanks for an amazing recipe I’ll use again and again.
Claire Cary says
Love it! Thanks, Sam.
Chava says
My family loves “Asian” noodles, and this has moved to the top of the rotation. After I make the recipe and the noodles soak up the sauce, my husband add more water until it is a consistency that he enjoys.
Claire Cary says
Glad you make it work for you both! Thank you!
Michele M. says
Amazing amazing. Very easy to make. Great flavor. Im eating some cold leftover now and I’m trying not to binge on it. I made it just as is without any added veggies. Only scallions and chopped peanuts on top. Would be great with red pepper and shredded carrot though.
Claire Cary says
Perfect! Thank you, Michele!
Devin Alford says
This is a delicious recipe! I put in more water to make it saucy to hold it’s own with my whole wheat angel hair noodles. Thank you so much!!!
Claire Cary says
Glad you made it work for you! Thanks, Devin!
Kim says
So easy and delicious! I had some Thai curry peanut butter from our local health food store that I wanted to use up. I found another recipe from somewhere for crispy baked tofu that was super simple as well and whipped up a gourmet meal in under 1/2 an hour! Thank you @eatwithclarity
Plain Jane says
This is crowd pleaser!! I much prefer Udon noodles vs Rice Noodles (less gummy). I also added shredded carrots (partly cooked), fresh lime juice to brighten it up, played around with the amount of spices …. and delicious! Thanks for this wonderful recipe.
Claire Cary says
Sounds perfect! So glad you loved it.
Cheryl B. says
I substituted Momofuku noodles, and made them according to package directions, but saved water from noodles just in case. I also served it with a hard boiled egg. I was delicious!
Thank you.
Claire Cary says
Sounds perfect! So glad you loved it. Thanks, Cheryl!
EDL says
So good! I liked this more than other peanut sauce recipes I have tried. I will be making this again. Thank you!
Claire Cary says
Thank you! So glad you love it.
Amanda says
Made this tonight and it was fantastic. I recommend adding toasted sesame seeds and shredded carrots.
Claire Cary says
Sounds great, thanks Amanda!
Valentina says
LOVED THIS! So so so tasty
Jennifer says
Love, love, love Thai food. This was a quick and delicious recipe. I usually use recipes for a guide and add or subtract ingredients, but the only adjustment I made was adding more water from the noodles into the sauce (about another 1/4 Cup). Really tasty and quick. It’d be great with an addition of shredded carrots and broccoli. It’s in my rotation! Thank you!
Claire Cary says
Thank you, Jennifer! So glad you loved it 🙂
Robbie says
Made up fast and the sauce is yuuuummmmmy!
Sam says
Awesome recipe! I subbed siracha dor tabasco as that’s what I had on hand and used crunchy peanut butter for added texture. Rotisserie chicken was a great protein addition for those who aren’t vegan. Delicious! I think next time I will garnish with a lime slice
Claire Cary says
Sounds great, thanks Sam!
Vince N says
This recipe was delicious. I used it on some leftover noodles that I had in the fridge. I am hoping I am able to can the sauce i didn’t use. I think this woukd be an excellent dipping sauce for Thai or Filipino BBQ Chicken skewers.
Claire Cary says
Thank you, Vince!
Kj says
This was fantastic! I used TJ Thai wheat noodles that come precooked so that made this virtually a no-cook recipe. Will try again without siracha for the kids.
Gigi says
Absolutely divine! I added a few drops of fish sauce, replaced the rice vinegar with white wine and used a little pasta water to make it more fluid. Explosion of flavours and phenomenal balance of spice, richness, acidity, nuttyness. Many thanks!
Claire Cary says
Love those additions! So glad you enjoyed it.
Miranda says
Hi! It sounds absolutely amazing. Would this also freeze?
Claire Cary says
I haven’t tried that, rice noodles will likely fall apart when your re-heat, but flavor wise it would still be delicious.
Phil says
Sounds interesting. I’m usually disappointed with rice noodles. Would this work with egg noodles? Thanks!
Claire Cary says
Yes egg noodles will be fine!
colleen says
delicious and quick
Krista says
This was amazing. I looked at other comments and added half a can of coconut milk and left come if the water w the Thai noodles and added green beans. So good thank you
Anjali says
Hello from India. We made this for dinner today – we used fusilli as that’s what we had – and paprika instead of pepper flakes. Omitted the sriracha and chilli garlic sauce, we didn’t have it and don’t like spicy food (! yup). Garnished with roasted peanuts and spring onion greens. Served with a side of broccoli. It was easy and absolutely delicious. We’ll be making this regularly from now on. Many thanks!
Emilia says
this was delicious, easy and quick! Since my PB was salted, I reduced the Soy Sauce by 1 Tbsp, I also reduced sriracha to 1 Tbsp as I wasn’t in the mood for something spicy. It still had enough spice to make it tasty and to round out the flavours. I also added in some crispy tofu and julienned carrots, peppers and broccolini to make it a complete meal. Thanks for sharing, this is going into my rotation!
Claire Cary says
Sounds delicious! So glad you loved it.
Jenn says
I’ve been looking for a great peanut noodle recipe, and this one is excellent. I didn’t have any rice noodles, so I substituted spaghetti noodles. I added a can of coconut milk because the peanut taste was a bit strong for me and I wanted a creamier sauce to go with the spaghetti noodles. I have plenty of leftover sauce and cannot wait it make it again. Thanks for such a great recipe!
Claire Cary says
Amazing! So glad you made it work for you.
Rbar says
I followed the recipe almost exactly but substituted smooth, unsweetened cashew butter for peanut butter (peanut allergy), sauteed the garlic and ginger in toasted sesame oil, and used 2 tbs instead of 3 of regular tamari since I didn’t have low sodium. Used sweetened rice vinegar and half maple, half honey. Served over Japanese noodles (not rice noodles). Very tasty.
Claire Cary says
Sounds perfect! So glad it works with cashew butter, thank you!
Megan says
This was so delicious and really did take 15 minutes.
Gloria says
I found this recipe two days ago, and today was the day! Omg! It was delicious. I followed everything to the T. For the garnish, I forgot about the scallions and we sprinkle toasted sesame seeds instead. I also added steamed garlic to the pasta and fried tofu. This is a keeper. I’m making it again for Saturday
Claire Cary says
Sounds perfect, thank you Gloria!
kax says
Super easy to make with stuff that I already had at home. I liked how you could easily customize it to make it more or less spicy, salty, etc. to your preference. Enough for 2 servings for me. Will definitely make this again.
Claire Cary says
Perfect, thank you Kax!
kaley says
i used crunchy peanut butter and it’s so good! i also like to you the ramen from the package (obv without the flavor packet) and it’s so easy love love love this
Pupilla says
We absolutely loved this recipe. Will def be making it again. Super quick and easy 🙂 thank you <3
Valerie says
Yummy yummy yummy! This is a favorite of ours 🙂
We leave out the oil, add grated carrots, and substitute Peanut Butter Powder with a handful of chopped peanuts for the Creamy Peanut Butter. Lip smacking good. We also have had this with added chopped broccoli.
Jen says
Love the idea of using the pb powder will try next time!
Ashley says
Can’t wait to try this, love peanut noodles! I noticed I ran out of soy sauce, would it change the taste if I were to omit it all together? Thanks!
Claire Cary says
it would still be good, not quite as flavorful, but I’d add some salt!
Ashley says
Came out amazing without the soy sauce, added a bit of salt. My favorite peanut butter sauce I’ve tried! Thank you!
Claire Cary says
Perfect, thanks Ashley!
Sabrine says
One of my favourite dishes to make! The proportions are great. The only change I make is that I use Wow butter instead of peanut butter to make it allergy friendly for my partner. It tastes like all my favourite spicy peanut sauces I miss eating. Great recipe!
Alexandra says
I rarely leave reviews on recipes, especially because I rarely follow them exactly but this one is an exception!
This is the first peanut sauce that I’ve found that actually tastes how I want it to. It’s perfect.
I only had seasoned rice vinegar, so I omitted the honey/maple syrup, and skipped the chilli flakes in favor of a big dollop of Lao Gan Ma chilli crisp to serve. I used spaghetti (no other noodles oops!), and quickly stir fried some bok choi and a bit of shredded up rotisserie chicken and put that through the noodles. A perfect dinner!
This is staying in the rotation and is getting a coveted spot in the handwritten recipe card box!
Claire Cary says
Amazing, thank you Alexandra! So glad you enjoyed it 🙂
Amanda Leigh says
Yummmmm!!!! Yum! Yum!! Perfect ratio of sauce to noodle. Perfect flavor. We added sautéed shrimp and steamed bok choy and mannnn this is yummy! Thanks!!
Claire Cary says
Sounds perfect, thank you!
MARGARET says
Made this without added sweetener, but did use seasoned rice vinegar and coco aminos, which have some sweetness to them.
I LOVED it! And it was easy ❤
So thank you. I love the comments on this recipe, and I laughed when I read “will last 5 days in the refrigerator” because who’s going to show 5 days of restraint?! 😄 M
V says
Would crunchy peanut butter be ok? That’s the only kind around the house.
Claire Cary says
That’ll be fine, but will of course change the texture!
Richie says
Great recipe. So quick and easy to make are used 1/3 cup of peanut butter and 1/3 cup of tahini and it was perfect.
Claire Cary says
Such a great idea! Thanks, Richie.
Serena says
Made this last night, and it was delicious! Perfect pairing to any protein and veg. Would make again.
Farida says
Amazing recipe – I usually add shrimp or chicken thighs and it’s delish. Also subbed half of the peanut butter for tahini and still worked great!!
Vinny says
Very yummy! Not super spicy, just kinda has a warmth to it.
Amber says
I’ve been eating this almost every day for the last 2 weeks since I discovered the recipe. Delicious and easy!
Claire Cary says
So glad you found a keeper! Thanks, Amber!
Merri says
Omg!!!! They are so amazing!!! Definitely will make again, thank you so much for sharing!!!
Claire Cary says
Thank you, Merri!
Patti says
Very good! I make my own peanut butter with just a hint of sea salt. It was perfect! And of course added cilantro, pea pods, and green onion to finish it off .
Nicole says
This turned out amazing! Spicy, salty, & crunchy veggies. I flaked in some sockeye salmon on top. Perfection.
Claire Cary says
Love salmon on top!
Sonja says
Omg this is incredible. I made some adjustments to suit my taste (3 tbsp sambal olek, 3 tbsp honey, 3 tbsp soy sauce), didn’t use sesame oil but garnished the noodles with toasted sesame seeds, and added the noodle water as my thinner. Don’t know if that part changed anything in the dish but I felt like a TV chef. I’d add more heat next time, and there will be a next time very soon.
Claire Cary says
Love that! SO happy you enjoyed it 🙂
Diane says
Sooo easy & delicious. Added 1lb of browned ground Turkey. Chopped green onion & cilantro. Used ground garlic & ginger instead of fresh. Just used less.
Claire Cary says
That sounds amazing, so happy you enjoyed!
Patty says
Excellent flavorful peanut sauce!! I added stir fry veggies and shrimp sautéed in sesame oil. I substituted ground chili paste for the siracha…. 5 stars!!❤️
Claire Cary says
Amazing, thanks Patty!
Amber says
Could I sub with sunflower butter? We have a nut allergy in the house.
Claire Cary says
That should work! The flavor will of course be different, but should be fine!
Bobby says
Made this tonight. So easy and VERY delicious!!!
Joe says
Made this for my family tonight, my 9 year old (who doesn’t eat *anything* lol) asked for a 2nd bowl. This is going to be a regular on the dinner rotation for sure!
Claire Cary says
Amazing! So happy to hear that.
Nicole says
So so, so amazing! I substituted the Sriracha with fresh habanero peppers and added extra peanut butter and sesame oil to taste! I will be making this again very soon! In addition, I added some grilled chicken and I seasoned it with the Costco pork barrel brand chicken seasoning. The leftovers we’re still super tasty and good five days later. Highly recommend!!
Lucy says
Hello, was wondering if this recipe can be frozen and reheated?
Claire Cary says
I haven’t tried that, but I think it would be ok! The noodles will likely fall apart a bit as they defrost/reheat though.
tracey says
I made this the other night & it was delicious. I heated the sauce through and just added a bit more water to it and fresh chilli. Served it with char grilled broccoli and topped with fried shallots and fresh corriander. Just delicious and so easy. Thanks.
Claire Cary says
Sounds delicious! So glad you enjoyed this.
Kathy says
It was really good. We live in Tennessee and the area we live in doesn’t have a Thye restaurant. So I have to make my own. This will be one.
Carolyn says
Can I use natural no sugar added peanut butter?
Claire Cary says
Yes!
Vanessa says
Honestly amazing. Can’t wait to make again! It was soo easy and sooooo flavourful! Curious on how this recipe would freeze?!
Claire Cary says
The noodles probably won’t hold up well (they’ll fall apart when you reheat), but otherwise should freeze just fine!
Stephanie says
Just wanted to let you know that I tried this tonight and was very happy with the outcome. I added julianned carrots and some spring onion, along with some minced pork and it is delicious! Definitely going to be playing with this one and am looking forward to trying more from your site.
Thank you!
Claire Cary says
Amazing, thank you Stephanie!
Denise says
This is so good I made it 2 days in a row. I made it exactly as written and did salmon as a protein one night then chicken. The chicken was a better choice. I can’t believe how easy and delicious this is. Definitely recommend and will make monthly if not weekly. I will be checking out more of your recipes. This was my 1st.
Claire Cary says
Thank you Denise. Can’t wait to see what else you make!
Teresa says
This is addictive. I was craving a recipe like this for weeks and I am so glad I chose this one. It hit every flavor profile I was going for. Added a julienned carrot and 1 each of the small red, orange and yellow bell peppers, also julienned. Used 2 T of Habanero hot sauce…oh my. I can’t wait to make it again. I used all the sauce and they were best the next day at room temperature! Next time, I want the crushed peanuts for garnish. That added little crunch will make this sublime.
Claire Cary says
Love those additions! Thank you Teresa!
Jeannette says
This was very good! I halved it because I couldn’t remember if this was what I was thinking of in my mind-but it was !! 😊 So, next time I will know not to. I also used soba noodles and sugar free (creamy) peanut butter. I could not get the top off the sesame oil, so I couldn’t use that. All in all, it was very good. Thank you.
Patri says
One of my favorite dishes ever! I make it at least once a month. It’s very easy, quick and sooo delicious!
Julie says
This dish was amazing!! The whole family loved it and it was easy to make. The peanuts and green onions are a must to top the dish. Definitely adding to our rotation! We had it as a side dish with beef and broccoli but if you add chicken it is a meal.
Claire Cary says
Sounds delicious! SO many ways to spruce it up!
Kim says
Delicious! I threw in pre-cooked chicken and used brown rice pasta. This might be my new weeknight go-to!
Mary says
Excellent flavor. I added cooked shrimp to make it a one dish meal. Chicken would be good also.
Samantha Pridmore says
Very good!
Christina Doolittle says
These had the most delicious taste. My question is should I have rinsed noodles? They seemed very thick with starch. Thick, sticky feel. Any suggestions?
Claire Cary says
Rinsing the noodles can definitely help with that!
Londa says
Absolutely delicious! I made it with chicken and my family loved it! I didn’t use Sriracha, I used frank’s hot sauce, as my family prefers a milder sauce. Additionally I added sesame oil to the mix and topped with toasted sesame seeds. Yummy!
Rebecca says
Delicious!! And easy! Made your recipe with rice noodles, chicken, broccoli, spinach and red pepper! Sooo good!!! Thank you!
Vanessa says
WOW!!!! This recipe is tasty and easy. Followed it exactly and it came out perfectly. Great for a night when you’re low on time but don’t want it to lack in flavour. Thanks for an amazing recipe!
Claire Cary says
Thank you Vanessa! So glad you enjoyed it 🙂
Vanessa says
Super super good!! Made this for dinner tonight and the whole family went back for seconds. Would definitely recommend if you are running low on time but are looking for a tasty dinner. Thanks for such an amazing recipe 🙂 A++
Claire Cary says
Thanks Vanessa! So happy you enjoyed it.
DianaTW says
This was delicious and so easy, with ingredients I had on hand. We added chicken and chopped snap peas, very satisfying.
Maddy says
Amazing recipe! I made mine with udon. It was amazing, definitely will make again! I also used dark soy sauce (half the amount) and red wine vinegar instead of rice vinegar because my grocery store ran out. Thanks for the great recipe!
Claire Cary says
Yum! I wish I could have udon noodles, they were my favorite!
Christy says
Soooo good! Used coconut aminos instead of soy sauce and it was perfect. Also mixed in chicken and broccoli:). Definitely will be coming back to this one.
Keri Bevan says
I’m looking forward to trying these. They look so creamy and delicious!
Alex says
Made this last night as a last minute family dinner. We added some apple cider vinegar at the end, extra rice vinegar, and some extra tamari (gf soy sauce). We mixed in broccoli and chicken and dear god this was amazing. Highly recommend!!
Claire Cary says
Yum! Love this with chicken and broccoli too. So happy you all enjoyed!
Chelsey says
This recipe taste great. I served it with broccoli. The scallions and chopped peanuts were wonderful.
It took me longer than 15 minutes with the ingredients. Maybe I’m just a slow cook. Getting ginger and garlic extended my time in the kitchen. .
Claire Cary says
15 minutes might have been a bit of an ambitious estimate, I doubt you’re a slow cook 🙂 but so happy you enjoyed it nonetheless!
Tiffany says
The best ever
Jennifer says
5+ stars. This recipe was a hit with my husband and kids, and easy to mix up with different proteins and vegetables!! Will definitely make again.
Claire Cary says
Thanks Jennifer! So happy you all enjoyed it!
Cassi says
My new go-to. So much flavor and so easy. I was going to make spaghetti quick but decided this would be just as easy, fast, and way way better. This is my third time making this recipe since going vegetarian. If you have the ingredients it is soooo easy to make. The only thing I had to make sure I had for the third time was the rice noodles, all the other ingredients were left over from the first time I made it. I also add chick peas to mine for some extra nutrients, will probably add chai seeds next time. Thanks for sharing the recipe, love it!
Shannon says
Oh my goodness this was DELICIOUS! I didn’t have any rice noodles so I subbed linguine, and I didn’t have the rice vinegar so I used apple cider vinegar, and then tossed in some ground pork, onions, and peppers, garnished with some chopped peanuts, and a new favourite meal was born at our house.
This really hit the spot and has become a quick, easy dinner for us. I bought the ingredients I was missing to make this as is next time though, cannot wait!
Claire Cary says
yay, love to hear that!! Sounds so good with all of those additions, I’ll have to try that! So happy you enjoyed it, thanks for the feedback!
Balliboo says
Easy to make and tastes great!
Kelly B. says
Thank you SO much for this recipe! This was outstanding. I’ve tried other recipes for spicy peanut noodles the last few years in an attempt to find just the right one and none of them have been good…like at all. I almost gave up. Then I made these tonight, and I am HOOKED! I added the juice of one lime to the sauce. Now my boyfriend won’t hear me complain about my quest to find awesome spicy peanut noodles anymore. Have to find something else to complain about. You are my hero, thank you for making my life so happy.
Claire Cary says
ohmygosh yay!! That makes me so happy to hear! I’ve tried SO many peanut noodle recipes and I’ve never found any of them to be nearly flavorful or saucy enough, so I made sure to go big on flavor for this recipe. So glad you liked it, hope you try some other recipes!
Crystal says
This has become my new favorite recipe!!! I’ve made it time and time again and love having it with tofu! Wouldn’t change a thing!
Claire Cary says
Thanks Crystal! Agreed, it’s so good with tofu. So glad you enjoy!
Delanie says
It tasted delicious but the texture was gummy. What did I do wrong?
Claire Cary says
The only explanation for that would be the noodles, they were probably overcooked!
Chloe says
Sauce is DELICIOUS!! I used regular rice noodles instead of brown rice noodles & that was definitely a mistake 🙃.
Claire Cary says
Oh no! I’m surprised about that, what happened? Glad the sauce was good though 🙂
Kim says
I would love to try this since it sounds so yummy, however we have rice noodles and they’re very unusual looking, very thin, not like yours at all. We also have chow mein stir-fry noodles and thin spaghetti, do you have any idea what might work best?
Claire Cary says
I would go for the chow mein noodles or the spaghetti! Either should work just fine.
Mark says
Very good, would like to try to add water chestnuts.
Lindsay says
Think you can sub coconut aminos for the soy? This looks amazing, can’t wait to try it!
Claire Cary says
I recommend soy sauce for the best flavor, but if you prefer using coconut aminos, that will work!
Franci says
Sooooo delicious!!!!!
Karla says
I was starving and remembered pinning this recipe. I subbed sweet potato glass noodles and used tahini instead of peanut butter and it was delicious! Hit the spot. Thank you. Repeat for sure. Just a splash of Dry Sherry In the sauce was really good also.
Claire Cary says
Oh yum! Love those substitutions!
Erryn says
This was SO good!!! Totally satisfied my craving for Thai takeaway. Would be great as a side or with veggies and chicken to round it out. Thank you for the recipe!!
Claire Cary says
Thank you Erryn! It’s so good with chicken and broccoli🙌🏻
Danielle says
Is there any substitute for rice vinegar? Could you omit it or use a different type of vinegar? Love how simple this is!
Claire Cary says
I’d just do without! You can add some lime juice if you like, but it should be just fine without it 🙂
Danielle says
Hi Claire!
I ended up getting rice vinegar and trying this recipe but for some reason it wasn’t turning out right, we ended up with a lumpy and oily sauce, almost as if the oil was separating from the mixture, We tried it twice and couldn’t get it to work, we used skippy peanut butter and we did use chicken broth. Any ideas on where we went wrong?
Claire Cary says
Hi! So sorry it didn’t work out! My guess would be the peanut butter. Skippy has all sorts of additives and certain oils that keep the peanut butter from separating, but then when you mix it with other ingredients, it can create a weird consistency. I always recommend a low salt natural peanut butter that’s made from just peanuts! Let me know if you give it another try, I can’t think of another reason why this would happen.
Taylor says
I had the same thing happen initially. Once I removed it from the burner and it cooled, I restirred and it was totally fine! So I think before you add the rest of the ingredients, remove from heat and see if that helps!
Hallie says
Do you happen to have an idea of how well the recipe would turn out if I substituted the noodles? I was thinking about making this but only have spaghetti in the pantry 🙂 (Also, a suggestion: I could see this being an *awesome* Instapot recipe! It’d be so convenient!)
Claire Cary says
Spaghetti will work just as well! And good idea, I will keep that in mind 🙂
Maria says
just found my new favorite! was so good i couldn’t stop eating haha!! Thank you for the recipe!
Claire Cary says
Haha I know how you feel! So happy you like it 🙂
Ashe says
Ohh my gosh this was so good!
I’m very weak to spice, so I only put half the sriracha… but it was a bit too spicy for me still.
Totally not the fault of the recipe though, and I managed to still enjoy it (with a glass of cold milk!)
I also opted to add in some blanched broccoli and it really brightened it up.
I’m 100% making this again!!
Claire Cary says
So glad you still enjoyed it! I’m sensitive to spice too so I get it! Cholula is a much more mild hot sauce compared to sriracha if you want to try that next time!
Ashley says
Do you by chance just know the nutrition information on just the sauce?
Claire Cary says
I don’t know the specifics but the calories for the noodles in a serving would probably be around 300 or so, and most of the carbs would also be coming from the noodles. The protein and fat content would stay about the same. Hope that helps!
nicolthepickle says
This was good. It was just the thing. I din’t have garlic so I sauteed onions in a little garlic oil. Still awesome.
Thank you so much for the recipe.
Bethann says
Very tasty sauce! It was very thick, so I ended up adding over 1/2 cup of the pasta water to thin it, which worked well. I added 1 cup of peas when I tossed the sauce and pasta. Served with grilled chicken and homemade spicy Asian plum sauce. Yum! The peanut sauce would be delicious with tofu, so I’ll try that next time. Thank you for sharing the recipe !
Claire Cary says
Thanks Bethann! That sounds delicious with the peas and chicken, so happy you enjoyed it and thanks for your feedback!
Lindsey H. says
Loved this recipe! Would definitely make this again. Great flavor!
Claire Cary says
Thanks Lindsey! So happy you enjoyed 🙂
Jess says
Hi there,
You should probably take the gluten free tag off just to be safe since soy sauce has gluten. It was yummy otherwise
Claire Cary says
The recipe says soy sauce or tamari which is gluten free 🙂 Most people who are gluten free will know to use tamari in place of soy sauce if a recipe calls for that, so it’s not always necessary to state that in the recipe card.
Chelsea says
The family loved this recipe!
Claire Cary says
Thanks Chelsea! So happy to hear that 🙂
Madison says
Love this dish. So easy to make and delicious!
Claire Cary says
Thanks Madison! So glad you enjoyed it.
Shirli says
This is delicious but very salty, definitely use salt free peanuts and low sodium soy sauce.
Claire Cary says
Hi Shirli, I clearly indicated to use low sodium soy sauce and low salt peanut butter in the recipe card. Sorry it didn’t work out for you!