Thai Peanut Noodles

Packed with so much flavor, these Thai Peanut Noodles are a meal that you won’t be able to forget about! The sauce is also great to make ahead so that you can get your noodle fix on a moment’s notice!

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Love Asian inspired noodles? Click over for this Pork Stir Fry Recipe, Orange Teriyaki Beef with Noodles, or Asian Chicken Noodle Soup.

Food brings back so many memories for me.

Like these Thai Peanut Noodles. I first made them (or a version of them) back in 2011. But still to this day, I can remember how smitten I was with them.

So I had to go back in and make a few tweaks and bring it back. And guess what – I may just love this recipe even more than I did the first time around!

Ingredients

• Peanut Butter: For best results, use a natural peanut butter. You could use chunky, but it won’t make a big difference since you will be blending the sauce.
• Soy Sauce: You want to make sure you use a low sodium soy sauce. You could also use tamari or coconut aminos.
• Sugar: Yes, this sauce has a little bit of sweetness that balances the salty quite well! I like to use granulated sugar, but brown sugar will work, as well.
• Worcestershire Sauce: This gives the sauce a bit of umami and rounds out the flavors.
• Sesame Oil: Toasted Sesame Oil has such great flavor, but a little goes a long way!
• Rice Vinegar: If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar.
• Ginger: It’s best to use fresh ginger if you can. If you need to use ground ginger, you’ll only use about 1/4 teaspoon.
• Garlic: Same as above – fresh is best, but if needed, you can sub in about 1/4 teaspoon garlic powder.
• Sriracha: For more heat, add more sriracha.
• Water: This is just to thin the sauce out a bit, because it will be pretty thick without it.
• Noodles: I like to use just regular spaghetti noodles. If you can get your hands on some fresh noodles, it would be amazing!
• Oil: To keep the noodles from sticking together.
• Green Onions, Cilantro, and Sesame Seeds: These all add some freshness and texture to the final dish. Feel free to leave any of these out that you don’t like, but they all add great flavor!

How to Make Thai Peanut Noodles

Start by making the peanut sauce. This is super simple – just combine the peanut butter, soy sauce, sugar, Worcestershire sauce, sesame oil, rice vinegar, ginger, garlic, sriracha, and water in a blender or food processor and process until smooth. Refrigerate it for at least an hour for the flavors to really combine.

Cook your noodles and drain them. Stir in the oil.

Add the peanut sauce.

Toss the noodles with the sauce. I think this is easiest with a pair of tongs.

Add the green onions and cilantro and toss.

Serve topped with more green onions, cilantro, and sesame seeds.

Make Ahead and Storing

The peanut sauce really only takes a few minutes to make, but it is best when it is made ahead of time and refrigerated. You’ll want to refrigerate it for at least an hour, but overnight is even better. In fact, you can make it and store it in the refrigerator for up to a week.

You can also make the noodles a day in advance and store them in the refrigerator.

This also makes a great leftover meal because I like it best when it is served cold. A great no-fuss lunch!

More Thai Inspired Recipes

Buddha Bowl with Thai Chicken
Spicy Thai Chicken
Thai Chicken Salad
Beef Satay Noodles
Thai Shrimp and Noodles

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Thai Peanut Noodles

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Refrigeration Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Asian

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Packed with so much flavor, these Thai Peanut Noodles are a meal that you won’t be able to forget about! The sauce is also great to make ahead so that you can get your noodle fix on a moment’s notice!

1x2x3x

Ingredients

• ▢ 1/2 cup (128 g) natural peanut butter
• ▢ 1/4 cup (60 mL) reduced sodium soy sauce
• ▢ 1/4 cup (50 g) sugar
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons toasted sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon diced peeled, fresh ginger
• ▢ 1 clove garlic minced
• ▢ 1 teaspoon sriracha
• ▢ 1/3 cup water
• ▢ 3/4 pound dry spaghetti noodles
• ▢ 1 tablespoon vegetable oil
• ▢ 3-4 green onions sliced
• ▢ 1/2 cup chopped cilantro leaves
• ▢ 1 tablespoon toasted sesame seeds

Instructions

• In a blender or food processor, combine the peanut butter, soy sauce, sugar, Worcestershire sauce, sesame oil, rice vinegar, ginger, garlic, and sriracha and pulse to combine. Add the water and process until smooth. Taste, and add salt, if needed.
• Transfer the sauce to a jar or lidded container and refrigerate for at least 1 hour (but it’s the best if it’s refrigerated overnight).
• When ready to prepare, bring a large pot of water to a boil and salt generously. Add the spaghetti noodles and cook until al dente. Drain, and return to the pot or place in a large bowl. Add the vegetable oil and toss to coat.
• Pour the prepared peanut sauce over the noodles and toss until the noodles are coated with the sauce. Add in half of the green onions and half of the cilantro and stir to combine.
• Serve topped with the remaining green onions, cilantro, and sesame seeds.

Recipe Notes:

adapted from In the Small Kitchen

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1/6 of recipe, Calories: 455kcal (23%), Carbohydrates: 57g (19%), Protein: 12g (24%), Fat: 19g (29%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 15g, Sodium: 564mg (25%), Fiber: 5g (21%), Sugar: 14g (16%)

Keywords: peanut sauce, peanut sauce recipe, thai peanut noodles