This Thai Peanut Noodles Recipe is truly delicious and takes just 10 minutes to whip up! It’s packed with noodles, creamy peanut butter, sriracha, fresh cilantro, a squeeze of tangy lime juice and topped off with a gooey fried egg. Say goodbye to takeout and hello to Thai Peanut Noodles.
These Thai peanut noodles are perfect for those nights that you really want take-out delivered but you feel like you shouldn’t get take-out delivered because you just got take-out delivered like 2 days ago. 😉 Just me? Right…
Well, anyway, here’s why these Thai peanut noodles are THE BEST. They’re…
- So easy to make.
- Ridiculously delicious.
- Faster than delivery! We’re talking 10 minutes, people. Heck yes!
I love these noodles topped with a fried egg, but there are SO many options: add in some sautéed veggies, chickpeas, and omit the fish sauce and fried egg to make these vegan, add some rotisserie chicken to bulk it up . . . the possibilities are endless!
I tend to do a lot of Asian-American inspired recipes, so these ingredients are all pantry staples in our house:
- Noodles – I use whole grain spaghetti noodles because I always have those on hand and I like the added nutritional benefits of whole grains. Feel free to use whatever noodle you like, although I think a long noodle works best. If you’d like something more authentic try rice noodles or udon noodles! Ramen noodles are also fantastic.
- Garlic – gives that nutty, garlic flavor we all know and love. Garlic powder is a great substitute if you don’t have fresh.
- Sriracha – provides the dish with some heat. Omit if you’re sensitive to spice. Red pepper flakes or chili-garlic sauce may also be used.
- Soy Sauce – thins out the sauce and adds a salty “umami” flavor. Use coconut aminos or tamari if you’re gluten free.
- Seasoned Rice Vinegar – adds flavor and tang to the peanut sauce. If you don’t have rice vinegar, try freshly squeezed lime juice instead.
- Brown Sugar – offsets the spicy and salty flavors from the soy sauce and sriracha with its mellow sweetness. Honey, agave, or maple syrup will all work as a substitute.
- Sesame Oil – adds a subtle nuttiness to compliment the peanut butter.
- Fish Sauce – gives the sauce that classic “thai” slightly sour, tangy flavor. Omit if vegetarian or vegan.
- Peanut Butter – use an all-natural, no sugar variety to keep this recipe lower in sugar and processed ingredients. That being said, a processed peanut butter – creamy or crunchy – will work perfectly!
As you can see this recipe is VERY adaptable to whatever you have on hand and can easily fit any dietary needs: vegan, gluten free, etc.
I also always have some sort of pasta, sweetener, and peanut butter in my pantry, which is why we make this dish at least once a month.
Toppings for thai peanut noodles
These tender noodles coated in a sweet, rich, luscious sauce just scream for fresh, crunchy toppings:
- Egg – I like a runny fried egg, because the yolk coats the noodles and thickens the sauce . . . it’s just so gooey and yummy!
- Salted, Roasted Peanuts – you can’t beat the crunch.
- Cilantro – adds freshness to an otherwise rich flavored dish.
- Lime Juice – brightens up the rich peanut flavor.
- Green Onions – also known as scallions, adds a mildly sweet flavor.
These toppings are all optional, but highly recommended. They seriously take these noodles to the next level.
How to make thai peanut sauce
If you’re planning ahead, shake this peanut sauce together in a mason jar and store in the fridge for later. Don’t have time to meal prep? Whisk this up in a bowl while your pasta is boiling:
That’s it, guys! Just one step for the best peanut sauce of all time.
It’s so easy, so versatile, and oh yeah, most importantly, SO delicious!
How to make thai peanut noodles
There are only a few steps to make thai peanut noodles: make the sauce, boil the pasta, add your toppings, devour!
- Stir sauce and cooked noodles together in a large stockpot or bowl. Garnish with additional toppings such as eggs, cilantro, peanuts, etc.
Be sure to reserve some pasta water! The sauce thickens as it cools, so use the leftover water to thin it out.
Make it more substantial
Whether you’re looking to add more veggies or protein (animal or plant based), we’ve got you covered:
- Veggies: sautéed stir fry veggies or my favorite combo: bell peppers and onion would be great stirred into the pasta. Be sure to season them with salt and pepper for flavor!
- Chicken: I love using leftover rotisserie chicken. No extra cooking involved and it’s already seasoned!
- Tofu: this crispy baked tofu would be delicious on top of the tender noodles.
What would YOU add to bulk this dish up? Let me know in the comments below!
What noodles to use in an asian noodle dish
I’ve tried any and all noodles in this pasta dish. I’ve used everything from pad thai noodles to elbow macaroni when I was in a pinch. That being said, I prefer the texture of long thinner noodles – like spaghetti – than short noodles like penne.
- Whole grain spaghetti noodles – I like the flavor, texture, and nutritional benefits.
- Rice noodles, udon noodles, or ramen noodles – more authentic, but may be harder to find.
Can i use crunchy peanut butter?
Crunchy, creamy, all-natural, processed. You can use any kind of peanut butter in this recipe.
All natural crunchy peanut butter tends to be a bit thicker than processed or creamy peanut butter, so if you’re using that you may need additional liquid to thin out the sauce. It may also take a little more elbow grease to combine it with the rest of the ingredients.
I always have all natural creamy peanut butter on hand, so that’s what I use. Then I add crushed peanuts at the end for crunch!
Can thai peanut noodles be served cold?
Thai peanut noodles can be served cold, room temperature, or warm. The choice is yours!
I tend to eat them immediately warm, then I enjoy leftovers cold the next day for lunch! If the sauce has thickened up, stir in a little leftover pasta water.
If you’re looking for another chilled asian noodle dish, I love this asian pasta salad recipe.
How to store
These Thai peanut noodles can be stored in an airtight container in the fridge for 3-4 days.
To reheat, just pop a bowl of noodles in the microwave or in a pot on the stove until warm. They do dry out in the fridge so, before reheating, add a little bit of water and maybe some extra sauce too!
Make these Thai Peanut Noodles for dinner some night you’re really craving delivery and I promise you, you won’t be disappointed!
Thai Peanut Noodles Recipe
Equipment for this recipe
- 1 (16 oz) box whole grain spaghetti cooked according to package directions, reserve some pasta water to thin sauce, if necessary
- 1/4 cup soy sauce or gluten free alternative
- 1/4 cup seasoned rice vinegar
- 1/4 cup peanut butter use an all natural, no sugar only variety
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha more or less to taste
- 1 teaspoon fish sauce *omit if vegetarian
- 3 large cloves garlic minced
- 1/4 teaspoon ground ginger
- Eggs we like fried or sunny side up
- Fresh cilantro minced
- Green onion sliced
- Salted Peanuts chopped
- freshly squeezed lime juice
- In a medium sized bowl, whisk together all sauce ingredients until fully combined. Set aside.
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- Toss sauce with cooked pasta until fully combined. Thin out with reserved pasta water, if desired.
- Taste and re-season, if necessary.
- Top with optional toppings and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.
This post was originally published January 6, 2018 and has been updated to provide more detailed content.