This Thai Peanut Noodles Recipe it’s a quick and easy weeknight dinner that can be prepared in less than 20 minutes. Creamy, better than a delicious takeaway and perfect for the whole family – your kids will love it!
Note: Although traditional Thai peanut sauce doesn’t include peanut butter, this simple recipe uses it for convenience. This way, you can make this dish with pantry staples!
Peanut noodles are an Asian dish made with rice noodles covered in a creamy peanut sauce. It’s a versatile meal that pairs well with various proteins or vegetables, making it perfect for a quick noodle dinner.
Read more about these creamy noodles
After making the peanut ramen readers requested, my husband officially fell in love with the peanut flavor in Thai food. So, I came up with this simple recipe featuring the best peanut sauce for noodles!
It turned out to be total comfort food—rice noodles covered in a delicious peanut butter sauce, flavorful thanks to soy sauce, sweetened with palm sugar and finished with just the right amount of spicy sauce. It will definitely be a success!
The best part of this recipe? It’s ridiculous easy to make. As soon as cook the tagliatellearouse it dreamy peanut sauceand put it all together. In less than 20 minutes you’ll have a dinner that tastes like it took hours.
This is a vegan recipebut you can easily mix in some proteins like chicken, tofu, or shrimp (or enjoy the noodles as is!). Don’t forget to check out the tasty customization ideas I included after the instructions!
Take note of the ingredients
You will find everything you need in Asian markets or Asian grocery stores. Be sure to scroll to the recipe card at the bottom of this post for exact measurements!
- Tagliatelle – I used rice noodles, but other noodles, spaghetti or any type of pasta you have on hand are also fine. You can also use sen yai noodles.
- Peanut butter – I used this version of the Skippy brandwith a soft and creamy consistency.
- Light soy sauce
- Palm sugar – Available on Amazon.
- Waterfall – Helps thin the sauce to evenly coat the noodles.
- Chilli sauce – Use my Thai hot sauce or any store bought chili sauce. Feel free to adjust to your spice preferences.
- Garlic
- Oil – Use a neutral oil with a high smoke point such as vegetable oil or canola oil.
- Optional seal – Green onions, coriander, chopped peanuts and sesame seeds.
How to Make Thai Peanut Noodles
Step 1: Heat the oil in a saucepan over low heat. Add garlic, peanut butter, soy sauce, chili sauce, palm sugar and water. Stir continuously until everything is well combined and the palm sugar has dissolved completely.
Step 2: Cook and drain the tagliatelle according to the package instructions. When draining, leave them a little moist to help the sauce adhere better.
Step 3: Season your Thai noodles with peanut sauce until evenly coated. Serve immediately, garnished with green onions, cilantro, sesame seeds, chopped peanuts and, if desired, a squeeze of lime. Enjoy!
Recipe customization options
- Protein: Stir-fry some shrimp, tofu, or even chicken and toss with the noodles. Topping the dish with a crispy fried egg is another delicious option.
- Vegetables: Add all the veggies you love! Peppers, carrots, courgettes, broccoli and sweet peas are perfect. Fry or blanch them before adding them to the spaghetti.
- Spicy Peanut Butter Noodles: For a spicier kick, add extra chili sauce, Thai chili oil, sprinkle with chili flakes, or add some sliced fresh chilies.
- Gluten-free option: Replace the soy sauce with tamari and use gluten-free noodles.
More Thai noodles to try
I love this vegan Thai Peanut Noodles Recipe? Please make my day by leaving a star rating and/or comment below! Follow me on social media: Facebook, InstagramAND Pinterest.
Thai Peanut Noodles Recipe
Ready in 20 minutes, this Thai Peanut Noodles recipe is quick, easy, vegan, and family-friendly, with plenty of protein options to customize.
- 1 table spoon oil
- 3 spoons peanut butter
- 1 table spoon light soy sauce
- 2 cloves garlic (chopped)
- 5 spoons waterfall
- 2 spoons chili sauce
- 1 table spoon palm sugar
- 3.50 oz dried rice noodles
Gasket options
- coriander
- green onions
- chopped peanuts
- sesame seeds
-
Heat the oil in a saucepan over low heat. Add garlic, peanut butter, soy sauce, chili sauce, palm sugar and water. Stir continuously until everything is well combined and the palm sugar has dissolved completely.
-
Cook and drain the tagliatelle according to the package instructions. When draining, leave them a little moist to help the sauce adhere better.
-
Season your Thai noodles with peanut sauce until evenly coated. Serve immediately, garnished with green onions, cilantro, sesame seeds, chopped peanuts and, if desired, a squeeze of lime. Enjoy!
- Use the nutrition facts sheet in this recipe as a guideline.
Calories: 860kcal | Carbohydrates: 113G | Protein: 17G | Fat: 39G | Saturated fat: 6G | Polyunsaturated fats: 10G | Monounsaturated fats: 21G | Trans fats: 0.1G | Sodium: 1823mg | Potassium: 474mg | Fiber: 5G | Sugar: 18G | Vitamin A: 205UI | Vitamin C: 7mg | Soccer: 64mg | Iron: 2mg
