These Peanut Butter Noodles come together in about 15 minutes. A silky peanut sauce made from simple ingredients transforms everyday rice noodles into a satisfying, quick weeknight meal.
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 the bold, balanced flavors of Thai food, these peanut butter noodles will fit right in. The sauce is creamy and slightly tangy, made from pantry-friendly ingredients, so this is a recipe you can make again and again.
Minimal prep, bold flavor and flexible serving options make these noodles ideal for busy nights. Serve them hot for a comforting bowl or chilled for a refreshing noodle salad—both work well and the flavors actually deepen if made ahead.
Ingredients to make Peanut Butter Noodles
- Red onion – adds color and a mild bite when finely diced.
- Fresh garlic – brightens the sauce and vegetables.
- Fresh ginger – brings warmth and aroma.
- Carrot – for sweetness, color and texture.
- Broccoli – chopped into florets for crunch.
- Pepper – any color you prefer, thinly sliced.
- Fresh lime juice – adds citrus brightness to the peanut sauce.
- Fresh coriander (cilantro) – optional, but recommended for freshness.
- Natural peanut butter – smooth or crunchy, the base of the creamy sauce.
- Tamari – a gluten-free alternative to soy sauce; regular soy sauce works too.
- Sesame oil – a little goes a long way for a nutty finish.
- Rice noodles – my preferred gluten-free noodle, though others work fine.
See the recipe card below for exact quantities and full details.
Substitutions
- Onion: swap red onion for white, yellow or spring onion.
- Garlic: fresh is best; use minced garlic if needed.
- Ginger: omit if necessary or use a small pinch of warm spices in a pinch.
- Vegetables: use whatever you have—snow peas, green beans, bok choy, or cabbage all work.
- Lime: bottled lime or lemon juice can substitute.
- Tamari: replace with soy sauce; choose gluten-free if required.
- Sesame oil: any neutral oil will work, but sesame best matches the flavor profile.
- Noodles: use flat rice noodles, soba, udon, egg noodles or even spiralized vegetables for a lower-carb option.
Variations
- Spicy: add Sriracha, chili flakes, chili crisp or chili oil to taste.
- Deluxe: top with sesame seeds, crushed peanuts, extra coriander, lime wedges or crispy tofu for more texture.
- Kid-friendly: use familiar vegetables or ramen noodles to suit younger palates.
How to make Peanut Butter Noodles
Step 1: Prepare the vegetables: finely dice the onion, garlic and ginger, cut the carrot into thin pieces, chop the broccoli into small florets and slice the pepper. Heat 1 teaspoon of sesame oil in a pan and sauté the vegetables for about 5 minutes, until they start to soften. While they cook, boil the rice noodles according to package instructions.
Step 2: In a small bowl, whisk together the peanut butter, tamari, 1 teaspoon sesame oil, the juice from half a lime and about a tablespoon of water. Add more water as needed to reach a smooth, pourable consistency.
Step 3: Drain the noodles, then add them and the sauce to the pan with the vegetables. Finish with the remaining lime juice and toss until everything is well coated. Stir in a handful of chopped coriander if using, and serve immediately.
Hint: If the sauce seems too thick, add water a teaspoon at a time until you reach the desired texture.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a splash of water to loosen the sauce, or enjoy the noodles cold.
Recipe FAQs
The dish has varied regional roots; similar peanut-flavored noodle dishes appear in Chinese, Thai and Indonesian cuisines.
At their core, peanut noodles pair a peanut-based sauce with noodles. This recipe uses rice noodles to keep it gluten-free, though other noodles work well.
A crisp salad, steamed greens, miso soup or a simple protein like grilled chicken, prawns or air-fried tofu complement these noodles nicely.
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
Dessert
Vegan Peanut Butter Cookies
Dinner
10 Minute Peanut Butter Curry
Dessert
Peanut Butter Blondies
Drinks
Peanut Butter Milkshake
Rate it…
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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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Prepare the veg: finely dice the onion, garlic and ginger. Finely chop the carrot, chop the broccoli into small florets and slice the pepper. Sauté the vegetables in 1 tsp sesame oil for about 5 minutes until beginning to soften.
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While the veg cooks, boil the rice noodles according to the package directions.
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Mix the peanut butter, tamari, 1 tsp sesame oil, juice from ½ a lime and 1 tbsp water in a small bowl until smooth. Add more water if needed for a pourable sauce.
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Drain the noodles, add them and the sauce to the pan with the veg, squeeze in the remaining lime juice and toss. Stir through chopped coriander if using and serve.
Notes
Substitutions & Variations: See the list above for easy swaps and ideas.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.
To Freeze: Freezing is not recommended as the texture changes.
Tip 1: Smooth or crunchy peanut butter both work.
Tip 2: Add fresh chilli or chilli flakes for heat.
Tip 3: Add cooked chicken, beef, prawns or tofu for extra protein.
Nutrition
