Slippery noodles tossed in a creamy, spicy peanut sauce with crunchy vegetables
Thai Peanut Noodles
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Thai Peanut Noodles
Slippery noodles tossed in a creamy, spicy peanut sauce with crunchy vegetables
★4.6(14)
Rice noodles coated in a rich peanut sauce with soy, lime, and chili, topped with crunchy cabbage, carrots, edamame, and roasted peanuts. A cold noodle dish that is incredibly addictive.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These peanut noodles are the kind of dish that disappears from the table in minutes. The sauce is a perfectly balanced blend of creamy peanut butter, tangy lime juice, salty soy sauce, and a kick of sriracha — it coats every strand of noodle with an irresistibly savory-sweet flavor.
Topped with crunchy shredded cabbage, matchstick carrots, edamame, and crushed peanuts, every bite delivers a combination of textures that keeps you coming back for more. These noodles are served cold or at room temperature, making them ideal for summer meals, packed lunches, or potluck contributions.
Ingredients
- 8 oz rice noodles or linguine
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- Juice of 2 limes
- 1 tablespoon sriracha or chili garlic sauce
- 2 cups shredded purple cabbage
- 1 large carrot, julienned
- 1 cup shelled edamame
- 1/3 cup roasted peanuts, crushed
Instructions
- 1
Cook rice noodles according to package directions. Drain and rinse under cold water to stop cooking and prevent sticking.
- 2
Make peanut sauce: whisk together peanut butter, soy sauce, lime juice, sriracha, 1 teaspoon sesame oil, and 3-4 tablespoons warm water until smooth.
- 3
Toss cooled noodles with the peanut sauce until every strand is coated.
- 4
Add shredded cabbage, julienned carrot, and edamame to the noodles. Toss gently to combine.
- 5
Divide among bowls and top with crushed peanuts, sliced green onions, and fresh cilantro.
- 6
Serve cold or at room temperature with extra lime wedges and sriracha on the side.
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
Finish with freshly grated Parmesan and a crack of black pepper
Substitutions
Rice noodlesSpaghetti or soba noodles
Both work well with the peanut sauce.
Peanut butterAlmond butter or sunflower seed butter
For nut allergies, sunflower seed butter is the best swap.
SrirachaSambal oelek or red pepper flakes
Adjust to your desired heat level.
Tips & Storage
Pro Tips
The sauce thickens as it sits — add a splash of warm water to loosen it before serving leftovers.
Swap peanut butter for almond or sunflower seed butter for a nut-free alternative.
Add cubed tofu or edamame for extra protein.
Storage
Refrigerate for up to 4 days. Toss with a splash of water and lime juice before serving to refresh.
Reheating
These are meant to be served cold or at room temperature. If you prefer warm, heat briefly in a skillet.
Nutrition Facts
Per serving (1 bowl) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates46g
Fat16g
Fiber6g
Sugar6g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use regular pasta?
- Yes, spaghetti or linguine work perfectly if you cannot find rice noodles.
- How do I make this nut-free?
- Use sunflower seed butter instead of peanut butter and omit the peanut garnish.
Explore More
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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