If you’re craving something quick, creamy, spicy, and packed with flavor, Thai Peanut Noodles are your answer. This delicious noodle dish combines chewy noodles with a rich peanut sauce made from pantry staples like peanut butter, soy sauce, sesame oil, and garlic. Tossed with crisp veggies and garnished with herbs, it’s a meal you’ll come back to again and again.
Whether you’re vegan, gluten-free, or just short on time, this recipe is endlessly adaptable and always satisfying. Plus, it’s ready in just 20 minutes!
🍜 What Are Thai Peanut Noodles?
Thai Peanut Noodles are inspired by the bold flavors of Thai cuisine—where creamy, nutty, spicy, and sweet elements come together in perfect harmony. The base is usually rice noodles or wheat noodles, tossed in a flavorful peanut sauce and topped with fresh veggies, herbs, and sometimes tofu or chicken.
It’s one of those dishes that feels indulgent yet comes together effortlessly, making it a great weeknight meal or a refreshing lunch.
📝 Ingredients for Thai Peanut Noodles
For the Sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1 clove garlic (grated)
- 1 teaspoon fresh ginger (optional)
- 1–2 teaspoons Sriracha or chili garlic sauce (adjust to taste)
- 3–4 tablespoons warm water (to thin the sauce)
For the Noodles & Veggies:
- 8 oz rice noodles (or spaghetti)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 cucumber, julienned (optional)
- 1/4 cup chopped green onions
- 2 tablespoons chopped cilantro or Thai basil
- 1/4 cup crushed peanuts for garnish
- Lime wedges for serving
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👨🍳 How to Make Thai Peanut Noodles – Step-by-Step
✅ Step 1: Cook the Noodles
Cook noodles according to package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking.
✅ Step 2: Make the Peanut Sauce
In a bowl, whisk together peanut butter, soy sauce, sesame oil, vinegar, maple syrup, garlic, ginger, and Sriracha. Add warm water, 1 tablespoon at a time, until the sauce is smooth and pourable.
✅ Step 3: Toss Everything Together
In a large mixing bowl, combine the noodles, veggies, and sauce. Toss well to coat. Adjust salt or spice to taste.
✅ Step 4: Garnish and Serve
Top with chopped peanuts, fresh herbs, and lime wedges. Serve warm, at room temperature, or chilled—your choice!
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💡 Tips for the Best Thai Peanut Noodles
- Customize your veggies – Use shredded cabbage, edamame, or bean sprouts.
- Add protein – Tofu, grilled chicken, shrimp, or tempeh work well.
- Double the sauce – It stores well and works great for dipping or salads.
- Meal prep friendly – Store in containers for up to 3 days.
- Nut-free option – Use sunflower butter or tahini instead of peanut butter.
❓ Frequently Asked Questions (FAQ)
Q1: Can I make Thai Peanut Noodles gluten-free?
Yes! Use gluten-free tamari or coconut aminos instead of soy sauce, and rice noodles instead of wheat.
Q2: Is this recipe vegan?
Absolutely! Just ensure your sweetener (like maple syrup) is plant-based.
Q3: Can I make the sauce ahead of time?
Yes, store the sauce in an airtight jar in the fridge for up to a week. Shake before using.
Q4: How spicy is the sauce?
You control the heat! Add more or less Sriracha or chili sauce to adjust spice level.
Q5: Can I serve this cold like a salad?
Yes! Thai Peanut Noodles are delicious cold, perfect for packed lunches or summer meals.
🎯 Final Thoughts
Thai Peanut Noodles deliver huge flavor with minimal effort. The balance of creamy peanut butter, tangy vinegar, salty soy, and spicy chili creates a sauce that transforms simple noodles into something extraordinary. It’s quick, flexible, and full of texture.
Whether you’re making lunch, dinner, or a potluck side dish, this is a recipe worth bookmarking. The best part? You probably have everything you need in your pantry right now.
