These Thai Peanut Noodles are an incredibly easy and inexpensive was ty to get that Asian noodle fix. This recipes uses a lot of pantry staples and you can make it in about 20 minutes! It’s a perfect quick weeknight dinner, but I also often serve it when we have guests because it’s always such a huge hit! Don’t be scared of peanut butter in the sauce–although it sounds different, it’s a pretty solid staple in peanut-sauce-y dishes because of it’s smooth texture and intense peanut flavor. Even better, it’s fresh, quick, easy, and addictive–for us, this is Asian takeout, minus the takeout!
Ingredients Needed
- Peanut Sauce
- Chicken or vegetable broth
- Creamy Peanut Butter
- Sriracha chili sauce (optional)
- Honey
- Soy sauce
- Fresh ginger
- Fresh garlic
- Noodles and Garnishes
- Linguine noodles – Regular linguine works really well, but you could also use Asian udon type noodles, like these (I use an entire 1 lb 5 oz package). For a gluten free option, try fresh (if you can find them) or dried Thai rice noodles. We’ve even had readers use ramen noodles (just discard the seasoning packet). For a low carb option, try these Thai Peanut Zoodles.
- Green onions
- Cilantro
- Limes
- Chopped peanuts
- Chili crisp oil (optional)
- Shrimp, grilled chicken, or steak (optional)- If you want to make this a little more hearty, feel free to add some grilled shrimp, chicken, or steak (I would thinly slice the chicken or steak and keep the servings around 2-3 ounces per person so you don’t overwhelm the noodle aspect of this dish).
How to Make Thai Peanut Noodles
- If you’re making noodles that need cooking, bring a large pot of salted water to a boil. While the water is coming to a boil, wash and chop the ginger, garlic, green onions, cilantro, lime, and nuts. Add the pasta to the boiling water and cook according to package directions.
- While the noodles are cooking, gently sauté garlic and ginger in a bit of oil for a minute in a small saucepan, and then add the broth, peanut butter, Sriracha, honey, and soy sauce. Cook over medium-low heat until the peanut butter melts and the ingredients are combined.
- When the noodles are done, drain and place in a large bowl.
- Add the peanut butter sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with meat (if desired), chopped green onions, cilantro, lime wedges, and peanuts. Squeeze the lime juice over the noodles and, if you’d like, add another squeeze or two of Sriracha or a drizzle of chili crisp.
Storing and Other Tips
- If you have leftovers, store in an airtight container in the refrigerator and consume within 3-4 days for best results. This sauce will thicken as it sits, so just add a little warm water or broth to loosen it up.
- When making the sauce, I prefer to sauté the garlic and ginger for a bit before adding the rest of the sauce ingredients. If you prefer, you can skip this step and just mix everything together at once and heat as instructed.
- If you really love the peanut flavor, feel free to add an additional tablespoon to the sauce- this will also make it a little thicker.
- The sauce will thicken as it cools. If necessary, add a little broth (or even hot water) to bring it back to your desired consistency.
Frequently Asked Questions
Yep! While I prefer it fresh, feel free to make the sauce ahead of time, or the whole dish. Note that the noodles will soak up some of the sauce, so you you’ll ned to add a little extra broth when reheating, or double your sauce when you make it the first time so you have some extra when it’s time to reheat.
While I haven’t frozen it personally, readers have said it freezes well. You could try freezing the finished noodles mixed with sauce, or just freeze the sauce in cubes for future use.
Of course! Readers have reported using lots of different veggies with great success. Some things they’ve added include: slivered carrots, snow peas, bean sprouts, cabbage, peppers, or frozen stir fry mix. One reader said to keep things easy, she tosses some frozen veggies in the boiling pasta water for about 1 minute before draining and tossing everything together. Keep in mind that the more additions you add, the more sauce it will use, so if you plan to add both protein and veggies, you may want to double the sauce.
If you’re not big on spicy food, you don’t have to add any. If you have differing tastes in your family, you can add the Sriracha or chili crisp oil right to the individual bowls. Most readers report 3/4-1 teaspoon of Sriracha (for the whole recipe) being a good place to start without making it too overwhelming!
This recipe has not been tested with anything other than peanut butter. If you make it and have a good substitute, please come back to let me know! I think if I was going to try it, I would try tahini in place of the peanut butter, and maybe reduce the broth a little since tahini is thinner than peanut butter.
Thai Peanut Noodles
Ingredients
- 8 ounces linguine noodles or Asian style noodle of choice
- ½ cup chicken or vegetable broth
- 1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
- 3 cloves garlic pressed or minced
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter creamy
- 1 ½ tablespoons honey
- 1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
- 1 bunch green onions chopped
- ½ cup cilantro chopped
- 2 limes cut into quarters
- ¼ cup peanuts chopped
Optional:
- chili crisp oil as desired, for serving
- 8-10 ounces Shrimp or grilled, sliced chicken or steak
Instructions
- If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
- While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.
- To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
- When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.
Notes
- A little note about Sriracha: 1 teaspoon is mild with a bite, 1 1/2 teaspoons is medium, and 2 is pretty hot. You can always err on the side of caution and not add too much, then allow people to add more Sriracha to their own servings according to their personal tastes. You may also choose to leave it out for zero spice at all.
- If you have leftovers, store in an airtight container in the refrigerator and consume within 3-4 days for best results.
- When making the sauce, I prefer to sauté the garlic and ginger for a bit before adding the rest of the sauce ingredients. If you prefer, you can skip this step and just mix everything together at once and heat as instructed.
- If you really love the peanut flavor, feel free to add an additional tablespoon to the sauce.
- The sauce will thicken as it sits. If it’s thickened before you’re actually serving it up, just add a little broth to loosen it up.
- Nutrition facts are calculated for 1/3 of a batch, with no protein added.
Questions & Reviews
Just wanted to say from 14 years in the future that this recipe still holds up!
This is my go to sauce for stir fry or noodles! I’ve been using this recipe for a few years and I always come back to it after trying something new. It’s a favorite in our family and our kids devour dinner every time. Thank for sharing such and awesome recipe!
This was absolutely delicious! Even my picky 9 yr old said she loved it. We rarely eat out & noodles & Co is one I miss. This recipe is as close as you can get to their Thai peanut noodle dish. We added some grilled chicken to top it off. It’s a keeper for sure!! Thank you for such a delicious recipe.
I don’t understand how she thinks it “sounds” gross, you’re missing some pretty important ingredients here; nam pla??
Kate….Sure you’ve probably seen this by now…but just in case…
Coconut Curry (Noodles And Company Bangkok Curry) noodlesandcompanyathome.blogspot.com
This was an awesome recipe. It’s on my keepers list. I doubled the recipe. I used jarred ginger and I felt the ginger flavor was a bit strong. I like ginger so not inedible. I love sriracha – 2tsp (x2) was perfect. If there is concern about spicy-ness. I would suggest season on the low end and those who like it spicier can add sriracha to their individual serving. Whether you cook the sriracha in the sauce or add it later doesn’t change the flavor of the sauce.
Ok, I have a random question. When doubling a recipe with sriracha, does the sriracha spice level go up exponentially?
I started making one batch of the thai peanut sauce and then doubled it and it seemed spicier than usual. THEN today, I tripled it because I wanted lots of leftovers and my boys couldn’t eat it, my one year old was in tears and I could barely finish mine. Tell me what to do Sarah and Kate!
It was good. Probably would’ve been better if I’d actually followed the recipe. In my haste to get dinner on the table, I forgot misread the recipe and put 3 tablespoons of powdered ginger in the sauce. Talk about clearing the sinuses. That and I used my own chicken stock that had spices in it already. I think next time I make stock I need to make some plain for making things besides soup, lol.
Will definitely try again. My only real complain is the sauce was too thin, but that’s minor and easily fixed. 🙂
Now I need to figure out how to make this instant. (I love those “taste of thai” instant peanut noodles for long days at the university.)
Could this be served cold at a potluck or should I make ahead and heat together in a skillet at the host’s house?
Maybe keep it warm in a crockpot?
We make this pretty regularly — and love it! We make one addition I saw in a similar recipe – during the last minute of boiling the noodles, we add snow peas and red peppers. It cooks them just enough so they still have bite, but aren’t raw. Then we drain the noodles and veggies and add to the sauce. Easy-peasy. 🙂