These Peanut Butter Noodles are quick and simple to prepare—in about 15 minutes. The silky peanut sauce uses everyday pantry ingredients and makes an ideal weeknight dinner that can be served hot or cold.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Peanut Butter Noodles
- Substitutions
- Variations
- How to make Peanut Butter Noodles
- Leftovers
- Recipe FAQs
- More Noodle Recipes
- You might also like
- Rate it…
- Peanut Butter Noodles Recipe
Why this recipe works
If you enjoy Thai-inspired flavours, these Thai-style peanut noodles will become a favourite. The sauce is rich and creamy yet built from simple pantry staples, so it’s easy to pull together any night of the week.
The combination of peanut butter, tamari (or soy sauce), sesame oil and lime creates a balanced sauce—salty, nutty and bright. The recipe is flexible: use whatever veg you have on hand and serve the dish warm or chilled, which makes it perfect for meal prep or packed lunches.
Ingredients to make Peanut Butter Noodles
- Red onion – adds colour, bite and texture.
- Fresh garlic – for depth and aromatic flavour.
- Fresh ginger – gives a warm, spicy note and fragrance.
- Carrot – for sweetness, colour and nutrients.
- Broccoli head – provides crunch and bright colour.
- Pepper – use your preferred colour for extra freshness.
- Fresh lime juice – brightens and balances the peanut sauce.
- Fresh coriander – optional, but adds freshness as a garnish.
- Natural peanut butter – the base of the creamy sauce; smooth or crunchy both work.
- Tamari – a gluten-free alternative to soy sauce; regular soy sauce works too.
- Sesame oil – lends a subtle nutty aroma to the sauce.
- Rice noodles – my preferred pick for texture and as a gluten-free option.
See the recipe card below for exact quantities and full details.
Substitutions
- Onion – white, yellow or spring onions are suitable substitutes.
- Garlic – fresh is best, but minced or jarred garlic works in a pinch.
- Ginger – can be omitted or replaced with a pinch of warm spices if needed.
- Vegetables – swap or add any veg you prefer: snap peas, green beans, mushrooms, or spinach all work well.
- Lime – bottled lime or lemon juice can be used if fresh is unavailable.
- Tamari – replace with regular or low-sodium soy sauce; check gluten-free labels if required.
- Sesame oil – other oils can be used, though sesame oil best complements the peanut flavour.
- Noodles – flat rice noodles are common, but soba, udon, egg noodles or even zucchini noodles are fine alternatives.
Variations
- Spicy – add Sriracha, chili flakes, chili crisp or chili paste to taste.
- Deluxe – garnish with lime slices, extra coriander, sesame seeds or chopped peanuts; top with crispy tofu, grilled chicken or prawns.
- Kid-friendly – use vegetables your kids prefer and swap the noodles for familiar types like ramen.
How to make Peanut Butter Noodles
Step 1: Prepare the vegetables. Finely dice the onion, garlic and ginger. Chop the carrot, trim the broccoli into small florets and slice the pepper. Heat 1 tsp sesame oil in a pan and fry the veg for about 5 minutes until starting to soften. While the veg cooks, boil the rice noodles according to the package instructions.
Step 2: In a small bowl combine 2 tbsp peanut butter, 2 tbsp tamari (or soy sauce), 1 tsp sesame oil, juice from ½ a lime and about 1 tablespoon of water. Whisk until smooth; add more water to reach your preferred consistency.
Step 3: Drain the noodles and toss them with the cooked vegetables and the peanut sauce. Squeeze in the remaining lime juice and, if you like, stir through a handful of chopped coriander. Serve immediately.
Hint: If the sauce seems too thick, add a little extra water until it reaches a silky, pourable texture.
Leftovers
Store leftover peanut butter noodles in an airtight container in the fridge for up to three days. They reheat well on the stove over low heat (add a splash of water if the sauce firms up), or enjoy them cold as a salad-style noodle dish.
Recipe FAQs
The exact origin is debated. Variations of peanut-flavoured noodle dishes exist across China, Thailand, Indonesia and other Asian cuisines, each with its own regional twist.
At their core they combine a peanut-based sauce with noodles. This recipe uses rice noodles for a gluten-free option, but many noodle types work well.
A fresh salad or simple soup pairs nicely, or add protein such as grilled chicken, prawns or crispy tofu to make it a heartier meal.
More Noodle Recipes
- Vegan Pad Thai
- Vermicelli Noodles
- Vegan Laksa
- Salmon Noodles
- Vermicelli Noodle Soup
- Thai Curry Noodle Soup
- Cold Noodle Salad
- Prawn Noodles
You might also like
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Vegan Peanut Butter Cookies
Dinner
10 Minute Peanut Butter Curry
Dessert
Peanut Butter Blondies
Drinks
Peanut Butter Milkshake
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Peanut Butter Noodles
Ingredients
- 1 red onion, finely diced
- 1 garlic clove, finely diced
- 2 thumb sized piece of ginger, finely diced
- 1 carrot, finely chopped
- 1 broccoli head, chopped into small florets
- 1 pepper, sliced
- 1 lime
- handful fresh coriander, (optional)
- 2 tbsp peanut butter, (smooth or crunchy)
- 2 tbsp tamari, (or soy sauce)
- 2 tsp sesame oil
- 200 g rice noodles
Instructions
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Finely dice the onion, garlic and ginger. Chop the carrot, trim broccoli into small florets and slice the pepper. Fry the veg in 1 tsp sesame oil for about 5 minutes until slightly softened.
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Cook rice noodles according to the package directions while the vegetables are cooking.
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Mix peanut butter, tamari, 1 tsp sesame oil, juice from ½ a lime and 1 tbsp water in a bowl until smooth.
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Drain the noodles and combine them with the vegetables and peanut sauce. Add the remaining lime juice and stir through chopped coriander if using. Serve straight away.
Notes
Substitutions & Variations: See the sections above for ideas and swaps.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently, adding a splash of water to loosen the sauce if necessary.
To Freeze: Freezing is not recommended for best texture.
Tip 1: Use smooth or crunchy peanut butter according to preference.
Tip 2: Add fresh chilli or chilli flakes if you like heat.
Tip 3: Add meat, prawns or tofu to boost protein and make the meal more substantial.
Nutrition
