These Thai Peanut Sauce Noodles are packed with an incredible combination of sweet, savory, and umami flavors and served with rice noodles for an unforgettable dish. Made in about 20 minutes with fresh garlic and ginger, creamy peanut butter, spicy sriracha, rice wine vinegar, soy sauce, and rice noodles, this dish is perfect for busy weeknight dinners or a hearty lunch!
If you love these spicy noodles, you’ll love my Asian Slaw with Ginger Peanut Dressing and this Grilled Thai Pork Tenderloin with Coconut Lime Peanut Sauce!
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As a family, we’ve visited Thailand and Cambodia when the girls were young, and it had quite an impact! The people were so welcoming and lovely, the scenery was breathtaking, and the food was just amazing.
I even took a couple of cooking classes when we were in Thailand to get to know how the locals did things, and I’m glad I did. I learned loads about different Thai foods and how to cook them, but it also helped me bring more Thai-inspired recipes to life for you!
It may not be authentic Thai recipes because I’m not from Thailand, but I’ve tried my best to stay true to the five flavors of Thai cuisine by balancing the salty, sweet, spicy, sour, and creamy elements in this dish.
This easy peanut sauce for noodles is made with simple ingredients and only takes about 20 minutes. Everything you need should be available at your local grocery store, though you may have to go to the Asian food aisle for a couple of things.
It’s fantastic all on its own for a light dinner or meatless lunch, but you can also add your favorite protein like seared chicken, bite-size chunks of pork, or grilled shrimp to make it more substantial.
Try my Orange Chicken, Sweet and Sour Pork, Mongolian Beef, and Yakitori (Japanese Chicken Skewers) for more delicious Asian-inspired dishes!
Why We Love This Recipe
- Easily change the flavor, spiciness, or consistency of the sauce as you wish.
- You can find all the sauce ingredients fresh at your local grocery store for the best flavor.
- Serve your sauce with noodles, chicken, or salad, or use it as a dip for veggies!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Noodles – I’ve used rice noodles, and I think they work best, but you can use your favorite noodles like linguine or even fettucine.
- Oil – Use oil to sauté the garlic and ginger to enhance the flavors. I’ve used olive oil, but peanut oil or vegetable oil will work well too.
- Garlic – Fresh garlic is aromatic and will make a delicious, savory base for your sauce.
- Ginger – Find fresh ginger that you can grate yourself for the best flavor.
- Peanut Butter – Use creamy peanut butter for this recipe, or crunchy peanut butter for added texture.
- Rice Wine Vinegar – Balances out the sweet and savory flavors.
- Sriracha – I’ve added in sriracha sauce for some heat here, but you can omit it for a milder sauce or use more to turn up the heat!
- Soy Sauce – Use a low sodium soy sauce to better control the salt content and flavor here.
- Garnish – Use chopped roasted peanuts, a freshly sliced scallion, and sesame seeds to garnish.
How to Make Delicious Peanut Sauce Noodles
- Sauté garlic and ginger. In a medium sauté pan, heat your oil over medium heat. Add the garlic and cook until golden brown, about 1-2 minutes. Add the ginger and cook for an additional 30 seconds.
- Add other sauce ingredients. Add the peanut butter, water, rice wine vinegar, and sriracha.
- Mix. Whisk ingredients together until smooth.
- Cook. Cook for 1 minute until the sauce is heated through.
- Add soy sauce. Whisk in the soy sauce until fully mixed in.
- Remove. Remove the pan from the heat.
- Cook noodles. Cook your noodles according to the package instructions, removing the excess water once cooked.
- Add to noodles. Pour peanut sauce over the noodles.
- Mix together. Toss the noodles and peanut sauce together until the noodles are fully covered.
- Garnish and serve. Top with chopped peanuts, scallions, and sesame seeds, and serve hot.
Recipe FAQ’s
This peanut butter sauce works wonderfully over most types of noodles. I recommend using udon noodles, Ramen noodles, my Zucchini Noodles, Homemade Egg Noodles, or even regular spaghetti noodles.
Stirring a thick sauce will be very difficult if you overcook the noodles. Rice noodles, if not cooked correctly, tend to become mushy. If you notice your noodles are starting to get mushy, add a little extra water to your sauce to make it easier to coat the noodles.
You will find rice noodles in most grocery stores nowadays, right in the Asian food section. I like to use pad Thai-style noodles, or what some companies call wide rice noodles.
Store your leftovers in an airtight container in the refrigerator for up to four days for optimal freshness. Reheat in the microwave in a microwave-safe bowl.
Tips for Success
- Add the sauce to the freshly cooked noodles just as you’re going to serve them. You can make the sauce ahead of time and store it in the refrigerator to add to freshly cooked noodles later in the week!
- We’re using simple ingredients that pack a ton of flavor when used in the quantities in this peanut sauce recipe. You can substitute ingredients as necessary, but the overall flavor may differ.
How do I serve Peanut Butter Noodles?
Serve these noodles on their own for a filling lunch or light dinner, or as a side dish to another main dish for a filling meal.
Try it with my Honey Walnut Shrimp, Slow Cooker Korean Beef Shortribs (Kalbi), or Miso Salmon.
Check out my Homemade Egg Rolls, Koren BBQ Chicken Wings, Korean Pancakes with Scallions (Pajeon), Stir Fried Baby Bok Choy, or Vegetable Tempura for something on the side.
You can use the creamy peanut sauce in a lot of other ways, too. Serve it without the noodles, drizzled on a salad, or directly onto cooked chicken, beef, or stir-fried vegetables.
Make the sauce and serve it with my Chicken & Stir Fry Vegetables or Beef with Broccoli for more flavor.
Don’t forget my Mango Sticky Rice for dessert!
Substitutions and Variations
- Add red pepper flakes, chili oil, chili paste, or more sriracha to add more spice to this dish.
- You can use apple cider vinegar if you don’t have rice wine vinegar.
- Use other garnishes that work well, like chopped green onions, fresh lime juice, lime wedges, or fresh cilantro, for a different flavor.
- Make this dish more filling by adding in edamame beans, split peas, julienned carrots, snow peas, or crispy tofu!
- You can use coconut aminos or fish sauce instead of low-sodium soy sauce if you like.
More Asian-Inspired Recipes You’ll Love
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Thai Peanut Sauce Noodles Recipe
Ingredients
- 16 ounces rice noodles
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
- ½ cup creamy peanut butter
- ½ cup water
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon sriracha (optional)
- ¼ cup soy sauce
- ¼ cup roasted peanuts, chopped
- 1 scallion, thinly sliced
- Sesame seeds (optional)
Instructions
- Cook your noodles according to the package directions and set them aside.16 ounces rice noodles
- In a medium sauté pan, heat your oil over medium heat. Add the garlic and cook until golden brown, about 1-2 minutes. Add the ginger and cook for an additional 30 seconds.1 Tablespoon olive oil, 2 cloves garlic,, 1 Tablespoon fresh ginger,
- Whisk in the peanut butter, water, rice wine vinegar, and sriracha. Cook for 1 minute until the sauce is heated through. Whisk in the soy sauce and remove it from the heat.½ cup creamy peanut butter, ½ cup water, 1 Tablespoon rice wine vinegar, 1 Tablespoon sriracha, ¼ cup soy sauce
- Pour peanut sauce over the noodles and toss. Top with the chopped peanuts, scallions, and sesame seeds, and serve hot.¼ cup roasted peanuts,, 1 scallion,, Sesame seeds
Notes
- Store: Store your leftovers in an airtight container in the refrigerator for up to four days for optimal freshness. Reheat in the microwave in a microwave-safe bowl.
Loved it! I think blue had one add- it was honey, ONLY because we like a sweet tang!
Ooh that would be yummy!