15 Minute Spicy Peanut Butter Noodles

Starving but don’t have time to cook?! This spicy peanut butter noodle recipe is just for you. It’s vegan, gluten free, easy to whip up, and packed with delicious peanut flavor.

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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 feel like it just has to be good. And this one is good. Like really good.

It starts with perfectly cooked rice 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.

It’s 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.

How to make peanut 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!

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 in all remaining sauce ingredients and whisk together until smooth. 

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’ll be too much, so start with 1/2 and add more depending on your preference. 

How to serve this recipe

You can have this recipe so many different ways. Hot cold, 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 damn noodles as is for a lazy (but deliciously satisfying) meal. I fully support you.

Recipe tips & tricks

• 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.

• Peanut noodles can be eaten hot or cold. Add in some freshly chopped veggies for a cold noodle salad, or serve alongside some steamed broccoli and grilled chicken for an easy weeknight meal.

• 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.

• Once prepared, this recipe will store in the fridge for 5 days. 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.

If you like this recipe, try these next

• Teriyaki Tofu
• Sesame Chickpeas
• Sesame Cauliflower
• General Tso’s Chickpeas

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!

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