Thick noodles drenched in a creamy, spicy peanut sauce
Spicy Peanut Noodles
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Spicy Peanut Noodles
Thick noodles drenched in a creamy, spicy peanut sauce
★4.7(18)
Fat noodles tossed in a rich, spicy peanut butter sauce with lime, sriracha, and fresh vegetables for a bold, craveable meal ready in 20 minutes.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Spicy peanut noodles are the answer to every what should I make for dinner crisis. The sauce comes together in a blender in two minutes — peanut butter, soy sauce, lime, garlic, ginger, sriracha — and you can toss it with any noodle and whatever vegetables are hiding in your crisper drawer.
The beauty of this recipe is its flexibility and speed. It works hot, cold, or room temperature. It holds up for days in the fridge. It welcomes any protein and any vegetable. And it tastes significantly better than it has any right to, given how little effort is involved.
Ingredients
- 12 oz thick wheat noodles, lo mein, or spaghetti
- 1/3 cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- Juice of 2 limes
- 1 tbsp sriracha (or more to taste)
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 3-4 tbsp warm water
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup edamame, shelled
- Chopped peanuts, cilantro, and lime wedges for serving
Instructions
- 1
Cook noodles according to package directions. Drain and rinse under cold water. Toss with a drizzle of sesame oil.
- 2
Whisk together peanut butter, soy sauce, rice vinegar, lime juice, sriracha, sesame oil, honey, garlic, and ginger until smooth. Add warm water to thin to a pourable consistency.
- 3
Toss the noodles with the peanut sauce until evenly coated.
- 4
Add shredded carrots, red cabbage, and edamame. Toss to combine.
- 5
Serve topped with chopped peanuts, fresh cilantro, and lime wedges.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Peanut butterAlmond butter or sunflower seed butter
Different flavor but similar creamy texture.
Wheat noodlesRice noodles or zucchini noodles
Rice noodles for gluten-free; zucchini noodles for low-carb.
SrirachaSambal oelek or gochujang
Different heat profiles that each work well.
Tips & Storage
Pro Tips
The sauce thickens as it sits. Keep extra warm water on hand to loosen before serving.
Natural peanut butter works but may need more sweetener to balance.
Add shredded chicken, baked tofu, or shrimp for extra protein.
Storage
Refrigerate for up to 4 days. Toss with warm water to loosen before serving.
Reheating
Best served cold or at room temperature. If warming, heat gently with a splash of water.
Nutrition Facts
Per serving (1 large bowl) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates52g
Fat20g
Fiber4g
Sugar8g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this nut-free?
- Substitute sunflower seed butter or tahini for the peanut butter.
- Is this gluten-free?
- Use rice noodles and tamari instead of soy sauce for a gluten-free version.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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