Spicy Peanut Noodles (15-minute)

These spicy peanut noodles are tossed in a creamy lime-Sriracha peanut sauce, then loaded with crisp cucumber, bell peppers, scallions, cilantro, and crunchy peanuts. They come together in 15 minutes and are just as good for an easy dinner as they are chilled for lunch the next day.

*This is a new & improved recipe. The original recipe did not include Sriracha, but I found that it needed some heat to balance out the other flavors.

These spicy peanut noodles are built around the thing that matters most: a peanut sauce that stays glossy and clings to the noodles instead of turning thick and pasty. I loosen the peanut butter with warm water, then balance its richness with fresh lime, garlic, and Sriracha for real heat.

Crunchy cucumber, bell peppers, scallions, cilantro, and peanuts keep every bite fresh and textured. Ready in 15 minutes, these naturally vegan peanut butter noodles are just as good for an easy weeknight dinner as they are cold from the fridge the next day.

For more easy Asian recipes, try my vegetarian pad Thai or broccoli and tofu stir fry.

Jump to:

• ⭐️ Why You'll Love These Noodles with Spicy Peanut Sauce
• 🥜 Ingredient Notes
• 🔪 How To Make Spicy Peanut Noodles
• 👩🏼‍🍳 Tips For the Best Peanut Noodle Sauce
• Make Ahead and Storage
• 📝 Variations and Substitutions
• 🍜 More Asian-Inspired Recipes
• Spicy Peanut Noodles Recipe

⭐️ Why You'll Love These Noodles with Spicy Peanut Sauce

• Creamy, spicy, tangy, and packed with crunchy vegetables
• Ready in just 15 minutes
• Naturally vegan, with an easy gluten-free option
• Great served cold, at room temperature, or straight from the fridge
• Easy to customize with tofu, edamame, chickpeas, or whatever vegetables you have on hand

🥜 Ingredient Notes

• Peanut butter - Use natural, unsweetened peanut butter here. If you only have sweetened peanut butter available, omit the maple syrup.
• Noodles - Rice noodles, soba, udon, or even spaghetti work here. Cook just until al dente so they don't turn soft when they're tossed with the sauce.
• Soy sauce - Use low-sodium soy sauce to control the saltiness. Tamari also works well for a gluten-free option.
• Sriracha - This gives the noodles their heat. Start with the amount listed, then add more to taste for a spicier peanut sauce.
• Garlic - Use fresh garlic for the best flavor.
• Fresh lime juice - Adds fresh acidity that balances out the rich peanut butter
• Cucumber and bell peppers - Add a cool, crisp contrast to the creamy, spicy sauce. English cucumber works especially well because it's less watery.

🔪 How To Make Spicy Peanut Noodles

Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, chili sauce, lime juice, maple syrup, garlic, and sesame oil. Slowly add in warm water, whisking until sauce is smooth and glossy. Set aside.

Cook noodles according to instructions on package, minus 1-2 minutes. Drain noodles, rinse with cold water, and transfer to a large bowl.

Pour peanut sauce into bowl and combine until noodles are well coated. Add bell peppers, cucumber, and scallions, and toss to combine. Top with cilantro and peanuts.

👩🏼‍🍳 Tips For the Best Peanut Noodle Sauce

• Loosen the sauce gradually. Whisk in warm water a little at a time until the peanut sauce is smooth, glossy, and easy to toss with the noodles.
• Taste before combining. Adjust the lime juice, soy sauce, or Sriracha before adding the noodles so you can fine-tune the balance.
• Rinse noodles well for a cold noodle salad. This stops the cooking and keeps them from clumping together.
• Drain the noodles thoroughly. Excess water can dilute the peanut sauce.
• Toss while the noodles are slightly damp. A little moisture helps the sauce coat every strand more evenly.
• Refresh leftovers before serving. Add a splash of water or lime juice, then toss well to loosen the sauce after refrigeration.

Make Ahead and Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The peanut sauce will thicken as it chills. Before serving, toss the noodles with a splash of water or fresh lime juice until creamy again.
• For the best texture, store chopped cucumber, bell peppers, herbs, and peanuts separately when making the recipe ahead.
• You can make the peanut sauce up to 1 day ahead and refrigerate it separately. Whisk in a little warm water before using if it has thickened.

📝 Variations and Substitutions

• Add protein: Toss in crispy tofu, edamame, or chickpeas
• Make it gluten-free: Use tamari instead of soy sauce and choose gluten-free rice noodles or soba.
• Swap the vegetables: Try shredded carrots, cabbage, snap peas, or thinly sliced radishes in place of the bell peppers.
• Make it extra spicy: Add more Sriracha, a spoonful of sambal oelek, or sliced fresh chile peppers.

🍜 More Asian-Inspired Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, TikTok, and Facebook.

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