Fast noodle dishes inspired by bold, global flavors are often the go-to when hunger hits and time is short. These spicy peanut butter noodles deliver big taste in a simple, home-cooked way that feels satisfying without being complicated.
This recipe is vegan, gluten free, easy to make, and ready in about 20 minutes. It’s packed with rich peanut flavor and built around rice noodles that are perfectly chewy with just a slight bite.
The noodles are coated in a silky, luscious peanut sauce that’s deeply savory with a gentle touch of sweetness and a noticeable kick of heat. Rice noodles are naturally egg free, but other noodles or pasta can also be used if that’s what you have on hand.
This dish is endlessly flexible. It can be enjoyed with vegetables, chicken, tofu, or even served cold as part of a noodle salad depending on the mood and occasion.
One favorite way to serve it is warm with steamed broccoli and either salmon or grilled chicken. It can also be turned into a quick stir fry with tofu and sautéed cabbage, carrots, and bell peppers, or simply enjoyed as is for an easy, filling meal.
Spicy Peanut Butter Noodles
Fast noodle dishes inspired by bold, global flavors are often the go-to when hunger hits and time is short. These spicy peanut butter noodles deliver big taste in a simple, home-cooked way that feels satisfying without being complicated.
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 the noodles according to the package directions.
- Finely chop the garlic and add it to a sauté pan with 1 tablespoon of oil (any oil works). Cook over low heat for about 2 minutes, until lightly golden. Stir in the grated ginger and cook for another minute.
- Take the pan off the heat and whisk in the remaining sauce ingredients, starting with 1/3 cup water. Add more water as needed until the sauce reaches your preferred consistency. The amount will vary depending on your peanut butter and how thick you like the sauce.
- Taste and adjust seasoning with more soy sauce, sriracha, or other seasonings as desired. I usually add a little extra soy sauce for more saltiness.
- Toss about half of the sauce with the cooked noodles. Extra sauce is great if you plan to add chicken, tofu, or vegetables.
- It’s best not to add all the sauce at once—start with half and add more as needed. I typically use all of it because I love extra sauce, but it’s up to you.
- Serve topped with crushed peanuts, sliced scallions, and red pepper flakes. Great with your favorite veggies and protein.
Notes
- Peanut sauce can become overly salty if you’re not careful. Using unsalted peanut butter along with low-sodium soy sauce helps keep the flavors balanced.
- Peanut noodles are great served either warm or chilled. Toss in fresh chopped vegetables for a cold noodle salad, or pair them with steamed broccoli and grilled chicken for a quick, easy dinner.
- Store leftovers in the refrigerator for up to 5 days. As the noodles sit, the sauce may thicken or dry out. To loosen it, warm the noodles in a pan with a small splash of water, broth, or soy sauce until heated through.
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