Peanut Noodles

Peanut noodles are a quick and tasty dish with the easiest, creamiest, no-cook peanut sauce and a satisfying chewy texture.

Inspired by Southeast Asian cuisine, we combine sweet, savory, tangy, and spicy flavors from peanut butter, soy sauce, garlic, chili, and lime.

You can make this recipe in less than 30 minutes and serve it hot or cold.

Peanut noodles combine the creamiest peanut sauce with chewy pasta and fresh, crunchy vegetables.

The recipe is not too different from our Asian Noodles Salad, but here, the soy sauce, lime juice, garlic, and ginger are enriched with peanut butter.

The simple ingredients create the most delicious savory, tangy, and slightly sweet condiment for your noodles, reminiscent of Thai and Indonesian flavors (think satay, gado-gado, and karedok).

We tried most types of noodles, including udon noodles, rice noodles, and Italian pasta.

While they are all delicious in this dish, nothing matches the satisfying, chewy texture of Italian linguine or spaghetti, so we recommend using that.

We did the same with our peanut noodles, and you guys loved them!

Quantities are in the recipe box at the bottom of the page.

Noodles

We recommend using long Italian pasta such as linguine or spaghetti made with durum wheat semolina flour. We love using linguine.

Italian pasta maintains a satisfying al-dente texture. It’s also more nutritious, with a higher protein content and fiber than most udon or rice noodles.

You can substitute linguine with udon noodles, rice noodles, soba noodles, ramen, egg noodles, or different types of Asian noodles.

Red bell pepper

Substitute yellow or green bell peppers, diced mango, or pineapple for red bell pepper.

Carrot

It adds crunch and sweetness. Try cutting it into thin julienne slices or grating it with the large holes of a box grater.

Red cabbage

It adds crunch and freshness. Thinly sliced is best. Substitute green cabbage, Chinese cabbage, raw or lightly steamed broccoli florets, edamame beans, and steamed or boiled bok choi.

Cucumber

It adds freshness, and it helps cut through the creamy peanut sauce.

Scallions

Scallions, green onions, or spring onions add a fresh tang—substitute pickled red onions or pickled jalapeños.

Peanut Sauce

– Peanut Butter: you can use smooth or chunky peanut butter. You can also substitute tahini for peanut butter or use half tahini and half peanut butter.

– Soy sauce: you can use regular soy sauce, reduced-sodium soy sauce, gluten-free tamari sauce, or coconut aminos.

– Maple syrup: substitute brown sugar, palm sugar, agave syrup, or honey.

– Lime juice: substitute rice vinegar.

– Sriracha sauce: a Thai chili sauce that can be substituted for Tabasco sauce, chili powder, red pepper flakes, or any other chili sauce.

– Garlic: we recommend fresh grated or crushed garlic.

– Ginger: we recommend fresh ginger, peeled and grated.

Garnish

– Crushed peanuts: you can add them on top or toss them with the noodles.

– Sesame oil: if you have it in your pantry, drizzle a few drops on top of the peanut noodles for a flavor boost. Sesame seeds work, too.

– Green scallion tops: substitute fresh cilantro or fried onions.

Quantities are in the recipe box at the bottom of the page.

1. Prepare the ingredients

VEGGIES: Cut the veggies into thin sticks, slices, or small dice. Set aside

SAUCE: Add peanut butter, soy sauce, lime juice, maple syrup, sriracha, grated garlic, and grated ginger to a blender. Blend until smooth. Add a splash of water if necessary.

NOODLES: Boil noodles in lightly salted boiling water according to the package instructions. Drain and add to a large mixing bowl.

Tip: If you don’t have a blender, use smooth peanut butter and whisk the ingredients in a bowl.

2. Mix everything

Add the peanut sauce and the vegetables to the bowl with the noodles and toss until well combined.

Garnish with crushed peanuts, green scallion tops, a squeeze of lime juice, and sesame oil, if desired.

Serving suggestions

Peanut noodles can be served warm or at room temperature. They are excellent for a quick lunch or a tasty and healthy dinner.

To increase the protein, you can add our readers’ favorite pan-fried tofu (it’s really good and ready in 15 minutes), grilled or pan-fried chicken, shrimp, or a fried egg, depending on your dietary preferences.

Make Ahead: You can prepare the peanut sauce and keep it in the fridge in a sealed jar for four days. You can make peanut noodles up to a day in advance.

Refrigerator: Peanut noodles keep well for a couple of days in an airtight container in the fridge. You can eat the noodles cold, at room temperature, or lightly warmed with a microwave.

Freezer: This recipe is not suitable for freezing.

Similar Recipes

If you love Asian flavors, you’ll love our Tofu stir fry, yaki udon, kung pao tofu, Buddha bowl, and Asian Cucumber Salad.

For even more Asian-inspired recipes, check out our compilation post with 25 Healthy Asian Recipes.

Collections

Healthy Asian Recipes

30-Min Meals

Yaki Udon

Tofu

Tofu Stir Fry

30-Min Meals

Buddha Bowl