Take your palate on a trip to Southeast Asia with this quick and easy recipe for Thai Peanut Noodles. This dish is creamy, yummy, good with notes of garlic, ginger, and a touch of spice layered in with peanut butter and coconut milk making this recipe an unforgettable favorite.
Who doesn't love a good noodle dish? And better yet, who doesn't love a good Asian noodle dish? I do. And my clients always do too. This Thai peanut noodle recipe has always been a client favorite. For years I tell you.
But really it's the sauce that everyone loves. And just like people love noodles, people love peanut anything! This noodle dish is right up there with the peanut lovers and does not disappoint. A lick your plate good peanut sauce on comforting noodles is a win!
Years ago, I used to make the sauce for this recipe using fresh roasted peanuts. The outcome of using fresh peanuts was amazing, but it was messy and time consuming. So over time, I created this easier version of the recipe using peanut butter as a substitution for the fresh peanuts. This change cut down on the time it took to make the sauce, while still producing a peanut sauce that was just as good.
One of the great things about this peanut noodle recipe is that it can be served either hot or cold. It also goes over fantastic at parties or potlucks. People can't get enough of it. Not to mention it's gluten-free!
This recipe does not require an extra long list of ingredients, but does break the 10 ingredient mark that so many folks seem to love. But here is the thing, you can't shortcut flavor and sometimes it doesn't pay to try. If I've learned anything from Southeast Asian chefs it's that each and every one of the ingredients plays an important role in the recipe.
So what are these important ingredients in this peanut noodle recipe?
- Peanut Butter
- Tamari or Soy Sauce
- Coconut Milk
- Lime Juice
- Rice Vinegar
- Red Bell Pepper
- Green Onions
This is a noodle dish no doubt! So you have to have noodles to make this dish.
But a big portion of the ingredients used in this recipe come together to make the Thai Peanut Sauce. Without the sauce there is no dish. This amazing sauce is a combination of peanut butter, low sodium tamari, garlic, ginger, coconut milk, lime juice, rice vinegar, agave, and sriracha. These ingredients are combined together in a way that compliments each one of them creating a sauce that is bold and authentic in Thai flavor.
The carrots and red bell pepper in this recipe add a touch of texture in the form of crispness. Green onions add additional flavor which contributes to the pungent garlic and ginger in the dish.
Cilantro is used as a garnish along with fresh lime wedges and crushed peanuts to add an element of freshness to the noodles.
How to Make Thai Peanut Noodles
This recipe is simple and can be made in 35 minutes!
To get this recipe going, the first thing you will do is make the peanut sauce. You do this by adding all the sauce ingredients to a food processor and blending them together until you reach a smooth creamy texture.
Once your peanut sauce is made you will want to start cooking your noodles. Do so by preparing them according to the package directions.
Next, you will sauté the garlic in a pan for about a minute. Then add the carrots and red bell pepper to the garlic and sauté for another 2-3 minutes. You want the sautéd veggies to be slightly soft but still crisp.
Finally, you add the cooked and drained noodles to the pan with the veggies along with three quarters of the prepared peanut sauce and green onions. Now, toss the mixture to combine making sure to evenly coat the noodles. If your noodles are a tad dry just add more peanut sauce or coconut milk. When the noodles are good and creamy put them your serving dish.
To complete the dish, garnish the noodles with fresh chopped cilantro, lime wedges, and crushed peanuts.
Leftovers & Variations
You can eat leftover peanut noodles hot or cold. Ideally, leftovers should be eaten within 3 to 4 days for the best flavor and texture, but they will keep in the fridge for up to one week. To reheat, add a little water or coconut milk to the noodles and heat at a medium temperature.
For variations of the recipe, you could easily substitute a number of the ingredients. Any type of noodle you like can be used. I've made this recipe with rice noodles many times. Fresh thai chilis could be used in the sauce or as a garnish for added heat. This recipe is also perfect for adding more veggies to it or incorporating a vegan protein like my recipe for Crispy Fried Tofu.
You are going to love these Thai Peanut Noodles because they are...
- Everyone's favorite noodle dish
- Creamy, lick the bowl good
- Bold in authentic Thai flavor
- As mild or spicy as you like
- Super quick and easy to make
I hope you love this recipe for Thai Peanut Noodles!
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Yummy Thai Peanut Noodles
- 10 oz spaghetti or rice noodles (I used gluten-free spaghetti)
- 2 tsp oil (any neutral oil)
- 2 garlic cloves, minced
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- ½ cup green onions, sliced (3-4 )
- ¾ cup creamy salted peanut butter (no sugar added)
- 4½ Tbsp low sodium tamari (low sodium soy sauce if not gluten-free)
- 3 garlic cloves
- 2 tsp ginger root, grated
- ½ to ¾ cup lite coconut milk (start with ½ cup and add more as needed)
- 1½ Tbsp lime juice
- 1½ Tbsp rice vinegar
- 1½ Tbsp agave
- 1½ tsp sriracha (more to make is spicy)
- Fresh cilantro, chopped
- Lime wedges
- Crushed peanuts
- Sriracha (optional )
- First begin by making the peanut sauce. Add ½ cup of the coconut milk with all the other sauce ingredients to the bowl of a food processor and puree until smooth. There should be no chunks.
- If the sauce is too thick add more of coconut milk to thin it out. Do this a little at a time. The consistency of the sauce is a personal preference, but you want it thin enough to the coat noodles.
- Taste the sauce and season with salt if needed. You can also add more sriracha to make it spicy. Set the finished sauce aside for now.
- After making the sauce, begin cooking the noodles.
- Now, add 2 tsp of oil to a sauté pan and turn the heat on to medium-high. Add the garlic and cook for about 30 seconds until it is sizzling. Be careful not to burn the garlic, so be sure to keep it moving around the pan.
- Next, add the carrots and sauté for about 1 to 2 minutes more until soft. Then add the red bell pepper and sauté for one last minute. You just want to soften the carrots and bell pepper. Remove the pan from the heat and set aside
- When the noodles are done, drain them and add to the carrot, red bell pepper mixture in the sauté pan. Now add ¾ of the peanut sauce and green onions to the noodles. Toss to combine. You can also do this in a large pot or bowl if your sauté pan is too small. As you toss the noodles if they seem dry add more peanut sauce or coconut milk to make them more creamy. This recipe makes a little more sauce than is needed. This is done to ensure that you have enough sauce to coat the noodles. Having extra sauce also comes in handy when reheating any leftovers.
- To serve, top with fresh chopped cilantro, crushed peanuts, sriracha, and lime wedges. This dish can be eaten hot or cold. Enjoy!Try the noodles topped with my Crispy Fried Tofu for the perfect meal.