Easy Peanut Noodles Recipe

Bowl of easy peanut noodles with chopsticks.

5 from 4 votes

This recipe for easy peanut noodles brings together the mouth-watering combination of creamy peanut butter, tangy soy sauce, zesty lime juice, and a hint of heat from fresh ginger and red pepper flakes. These Thai peanut noodles are creamy, nutty, and ready in 20 minutes. With crunchiness from red peppers, cucumber, and scallions, this dish is versatile, protein-rich, naturally vegan, slurpable, and perfect for busy weeknights.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Thai

Diet: Vegan

Servings: servings

Calories: 513kcal

Author: MaryAnne

Equipment

medium saucepan

Ingredients

½ cup all-natural peanut butter (if you use sweetened peanut butter, skip the maple syrup)
1 Tablespoon water
¼ cup soy sauce
1 garlic clove, minced
1 (1-inch piece) ginger, minced
2 Tablespoon lime juice
2 Tablespoons maple syrup
1 Tablespoon sesame oil
8 ounces rice, soba, or udon noodles
2 red, yellow, or orange bell peppers, julienned or thinly sliced
1 cucumber, julienned or thinly sliced
4 scallions, thinly sliced
¼ cup fresh cilantro, chopped (garnish)
⅓ cup roasted peanuts (garnish)
pinch of red pepper flakes (optional)

Instructions

Make the peanut sauce: In a small bowl, whisk together peanut butter, water, soy sauce, garlic, ginger, lime juice, maple syrup, and sesame oil. Set aside.
Cook noodles according to instructions on package, minus 1-2 minutes. Drain noodles, rinse under 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. Sprinkle with a pinch of red pepper flakes (if using).
Serve garnished with cilantro and peanuts.

Notes

Storage: Store in a (covered) container in the refrigerator for up to 4 days.
How to freeze: Leftover noodles can be placed in a freezer-safe container and stored for up to 1 month. You can also freeze the peanut sauce separately for up to 3 months.
Make ahead: Make the peanut sauce and prep veggies up to 24 hours ahead of time. Store in the refrigerator until ready to make the noodles and serve.
Cook noodles al dente. To be safe, cook your noodles 1-2 minutes less than the suggested cooking time on package. We don't want overcooked noodles!
Rinse noodles under cold water. This stops the cooking and prevents the noodles from sticking together.
Crunchy or creamy peanut butter works. If you want a smoother, silkier texture, I recommend using creamy peanut butter. But if you prefer a more textured sauce (my preference), I recommend using crunchy.

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