Peanut Noodles

Louise and I have always loved peanut noodles, they’re one of those comforting dishes we keep coming back to since our trips to Thailand.

Creamy, savory, a little tangy, a little sweet… they’re everything you want in a quick, high protein vegetarian meal.

This recipe is similar to our Asian Noodle Salad, but here the sauce gets an upgrade with creamy peanut butter to create a luscious, deeply flavorful dressing that’s inspired by Thai and Indonesian favorites like satay and gado-gado.

We’ve tried these noodles with just about everything; udon, rice noodles, even soba.

But in the end, nothing beats the chewy satisfaction of Italian linguine or spaghetti. That’s what we use at home and what we recommend for the best texture.

You might recognize this one as it’s been on the blog for a while. We cooked it for the 12th time and gave it a refresh with new photos, but it’s still the same peanut noodle recipe you know and love.

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

• Noodles: Linguine or spaghetti – Best texture and protein content; holds sauce well.
  Substitute with udon, rice noodles, soba, ramen, or egg noodles.

• Red bell pepper: Adds crunch and sweetness. Substitute with yellow or green bell pepper, diced mango, or pineapple.

• Carrot: Adds crunch and mild sweetness. Julienne or grate with the large holes of a box grater.

• Red cabbage: Thinly slice for best texture. Substitute with green cabbage, Chinese cabbage, raw or steamed broccoli, edamame, or bok choy.

• Cucumber: Use thinly sliced or julienned.

• Scallions: Add a mild, fresh onion flavor. Substitute with green onions, spring onions, pickled red onions, or pickled jalapeños.

Peanut sauce

• Peanut butter: Use smooth or chunky. Substitute with tahini or a 50/50 mix of peanut butter and tahini.
• Soy sauce: Use regular, low-sodium, tamari (gluten-free), or coconut aminos.
• Maple syrup: Substitute with brown sugar, palm sugar, agave syrup, or honey.
• Lime juice: Substitute with rice vinegar.
• Sriracha sauce: Substitute with Tabasco, chili powder, red pepper flakes.

Garnish

• Topping: Crushed peanuts, green scallion tops.
• Protein: Fried tofu or air fryer tofu.
• Extra greens: Steamed broccoli or roasted broccoli.

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

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.

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.