Thai Peanut Noodles

So I have a serious addiction to Asian noodles. It’s very dangerous and can be extremely expensive to treat. These Thai Peanut Noodles are an incredibly easy and inexpensive fix–it uses a lot of pantry staples and you can make it in about 20 minutes! It’s a perfect quick weeknight dinner, but I also often serve it when we have guests because it’s always such a huge hit!

Don’t be scared of peanut butter in the sauce–although it sounds gross, it’s a pretty solid staple in peanut-sauce-y dishes because of it’s smooth texture and intense peanut flavor. Even better, it’s fresh, quick, easy, relatively healthy, and addictive–for us, this is Asian takeout, minus the takeout!

Thai Peanut Noodles

You’ll need chicken or vegetable broth, creamy peanut butter, 1-2 teaspoons Sriracha sauce (1 is mild with a bite, 1 1/2 is medium, 2 teaspoons is pretty hot…although you can always add more or less depending on your preferences), honey, soy sauce, fresh ginger, fresh garlic, and linguine.

Thai Peanut Noodle Ingredients

The garnishes are essential for this recipe–you’ll also need chopped green onions, peanuts, lime wedges, and cilantro.

Thai Peanut Noodle Toppings

If you want to make this a little more hearty, feel free to add some grilled shrimp, chicken, or steak (I would thinly slice the chicken or steak and keep the servings around 2-3 ounces per person so you don’t overwhelm the noodle aspect of this dish.)

Bring a large pot of salted water to a boil. While the water is coming to a boil, wash and chop the ginger, garlic, green onions, cilantro, lime, and nuts. Add the pasta to the boiling water and cook according to package directions.

While the noodles are cooking, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic in a small saucepan. Cook over medium-low heat until the peanut butter melts and the ingredients are combined.

When the noodles are done, drain and place in a large bowl.

Cooked noodles in bowl

Add the peanut butter sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with meat (if desired), chopped green onions, cilantro, lime wedges, and peanuts. Squeeze the lime juice over the noodles and, if you’d like, add another squeeze or two of Sriracha. Serve immediately.

Thai Peanut Noodles from Our Best Bites

One of my favorite meals EVER.

Thai Peanut Noodles from Our Best Bites

If you’re looking for a low-carb version, be sure and try these Thai Peanut Zoodles!


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Thai Peanut Noodles

  • Author: kate jones
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This incredibly quick and easy lunch or dinner can be made in less than 30 minutes and is loved by both kids and adults! Feel free to add 2-3 ounces of shrimp or grilled chicken or steak per serving to make it a little more hearty!



1/2 cup chicken or vegetable broth

3 tablespoons creamy peanut butter

12 teaspoons Sriracha chili sauce, plus more for serving if desired (see note below)

1 1/2 tablespoons honey

3 tablespoons soy sauce

1 1/2 tablespoons minced fresh ginger

3 cloves garlic, pressed or minced

8 ounces linguine noodles

1 bunch chopped green onions

1/2 cup chopped cilantro

2 limes cut into quarters

1/4 cup chopped peanuts


Shrimp or grilled, sliced chicken or steak (about 8-10 ounces)


Bring a large pot of salted water to a boil. While the water is coming to a boil, wash and chop the ginger, garlic, green onions, cilantro, lime, and nuts. Add the pasta to the boiling water and cook according to package directions.

While the noodles are cooking, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic in a small saucepan. Cook over medium-low heat until the peanut butter melts and the ingredients are combined.

When the noodles are done, drain and place in a large bowl. Add the peanut butter sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with meat (if desired), chopped green onions, cilantro, lime wedges, and peanuts. Squeeze lime wedges over noodles and, if desired, add an additional squeeze or two of Sriracha sauce. Serve immediately.


A little note about Sriracha: 1 teaspoon is mild with a bite, 1 1/2 teaspoons is medium, and 2 is pretty hot. You can always err on the side of caution and not add too much, then allow people to add more Sriracha to their own servings according to their personal tastes.


  1. YUMMY! I’ve been hankering for something along this very line. I love pad thai, love all asian noodley kinds of things, love peanut butter…pretty much this recipe. I’m thinkin’ it’s what’s for dinner some time this week.

  2. We LOVE these noodles. It’s on our list of favorite go-to meals. We usually do it with the chicken so it’s a good one-dish meal, and I love how quick and easy it is.

    Some advice- follow Kate’s hints on the spiciness level! The first time I got this recipe from her I put in the full 2t and it was waaay to spicy for me (but we all know I’m a wimp)so I usually just put in barely a t, maybe a half, lol.


  3. Jennifer–you should be able to find it in the Asian food section of the grocery store. It’s in a tall, skinny bottle with a bright green lid and it has a picture of a chicken on it. Good luck! 🙂

  4. So would it be too spicy for kids? I mean, if I even did a half like Sara suggested, would it be too spicy for them? This looks so good, and I have shrimp in my freezer right now…

  5. I have been craving this like crazy ever since you posted it on Monday and I finally made it today. Ahhh, heaven!

    Marcy- I would just add a few drops first and then taste it. You can totally make it not-spicy. When I make it Tyler eats it up, so just start with a tiny bit and add until it has some flavor, but not too much heat.

  6. I got all the ingredients for this at the store today. I can’t wait to make it! We are also going to try the lemon herb fettucini and white chicken chili this week. YUM!

  7. That was delicious! I think this is going to be Our Best Bites week at our house. Recipe number two – total success. I love your website! Do you guys have a cookbook?

  8. I finally made this recipe after many times having it on the menu and not getting to it!

    We LOVED this recipe! The kids were a little sensitive to the little extra sriracha sauce that I added. Oh well!

  9. I just tried this tonight and it was really good! I made it with chicken and we loved it. I’ve really been enjoying your blog, it looks so pretty and your recipes are easy to follow and look so delicious! Thanks for all the cooking inspiration!

  10. Ooohhh!!! This was delicious. Must have passed it by the first time it was posted so I’m glad you linked it from the beef skewers!! Thank you!! I ate WAY too much because I couldn’t help myself!!!

  11. I just made this Monday. Every single person in my family of 6, with kids ages 10-2, loved it. Most of them even had seconds and thirds. Thanks for a keeper.

  12. We tripled the recipe for seven adults, and it was delicious! Be careful not to overcook the sauce, though. We did, so it turned out a little dry. Next time (tonight!) we'll be sure not to overcook the sauce. Awesome recipe – spicy and addictive!

  13. This has got to be one of my favorite dishes ever!! I make it weekly now, and even made up a half batch for me and DD for lunch yesterday. I cannot get enough!!

    Oh and as far as spice, we've found that 1 tsp is really quite spicy, 3/4 tsp is perfect. The thought of 2 makes my stomach churn in pain.

  14. I am eating these as I type this. HEAVEN!!

    I used 1 1/2 tsp of Sriracha and might go for 2 next time, but I like my spice! Didn't have the patience to wait and cook chicken, but will try that next time.

    Definitely a keeper!

  15. Love this recipe!! my sister made something like this with added cucumber which gave it a fresh cool crunch(small to medium size pieces). I think it would be fine to add some bean sprouts as well to give it that Pad Thai taste.

  16. Hey I just visited your blog for the first time yesterday after seeing a recipe of yours on the Mels Kitchen Cafe (which has already become a regular in our house.) I saw these noodles and knew I had to try them. They were soo good. I've tried asian peanut sauce noodles before but even my husband said these are so much better than the other recipes we've tried. Can't wait to make this again with the extra ingredients that I have.

  17. Made these for dinner last night. Very yummy, but the sauce was a little runny. Any advice on thickening it up? Do I just need to cook it on the stove longer to reduce it, or is there something else I can do? Thanks!!

  18. I made these for dinner last night & they were delightful! We're steak & potato people but this was such a nice and easy summer dinner. I cut up some chicken cooked on the stovetop while the water was boiling for the noodles. Then I just made the sauce in the pan with the chicken drippings. I didn't have any of the special chili sauce so I used about 1/2 tsp. red pepper flakes to give it a little kick and I didn't have linguine noodles so I used fetuccini noodles. Still a huge success! Thank you so much!

  19. I'm a sriracha wimp, 1 tsp. is too hot for me!!! I'll do 1/2 tsp. next time, and there will be a next time because these are really good! (except for the burning tongue!)

  20. I'm a sriracha wimp, 1 tsp. is too hot for me!!! I'll do 1/2 tsp. next time, and there will be a next time because these are really good! (except for the burning tongue!)

  21. I just discovered this blog and settled on this recipe because I happened to have almost all the ingredients in my kitchen already. This was seriously one of the best meals I've ever made on my own. I threw in some chicken to make it a one-dish meal and it was great! For the record, I used 1 and 1/4 teaspoons of sriracha which definitely gave it a kick. I can't even fathom how spicy it would have been with 2. I will definitely be making this one again and I'm excited to try out some others from the blog as well!

  22. I just stumbled across this recipe and realized this is exactly what i've been craving for several days now. Making shopping list now. Mmm.

  23. this recipe was so good 🙂 I'm glad I could use up some of my asian ingredients because I bought chili sauce for a dish I made months ago and didn't know what else to use it for. I doubled it for a family of 5 and even with some having seconds there was a little left over. I also added thawed frozen asian vegetables (green beans, broccoli, chopped onion & mushroom) as well as chicken and shrimp. I think it would be better with just chicken since shrimp tends to add a more seafood type taste and this is more sweet. I did the 1.5 tsp (doubled for the recipe)chili sauce and only tasted a hint of it so I think others will be fine with that amount. For some reason it was cold when I served it so I might not have waited for the sauce to heat through since I just waited for it to blend..most recipes say wait til it simmers or boils and this didn't so I guess I forgot haha. Thanks again for a great recipe 🙂

  24. awesome recipe, i am enjoying it as i type.

    i envy you guys in america where you might even be able to get all the ingredients at one stop!

    i have to travel all over for these. but so worth it! thanks.


  25. oh my goodness!! These are to DIE for! I cooked the chicken up just as you suggested and it was amazing! Just a note, if you don't eat it right away or plan on left overs as the noodles (at least the linguine noodles) soaked up the sauce. Thanks it is one of my favorites!

  26. we officially LOVE this! I made it tonight with ramen noodles (we ditched the "seasoning" packet of course) and it's a hit. It's also really filling, which is nice. My husband and eight-month baby girl happily slurped it down. (I used sugar instead of honey and lowered the spice so it'd be okay for the baby. And she didn't get any toppings.)

  27. Made this tonight and it was so good! We doubled it so we wouldn't have leftover broth or noodles and it was perfect. This one is a keeper for sure!

  28. Oh.My.Goodness… The noodles were fantastic! Even my daughter who is going through an 'I don't like anything' phase right now, told me that although she didn't expect to like them,'they were actually pretty good"!!! That's music to my ears!

  29. made this for dinner tonight and i'll admitt i was skeptical (i made a similar sounding recipe once that was almost inedible) but it was DELICIOUS!! my whole family LOVED it!! thanks!

  30. Sorry if you have addressed this before – but do you have the nutritional values (including WW points) for this recipe? Thanks!

  31. this recipe is fantastic. my sil has made it several times and i finally bought the ingredients to make it myself. thanks!

    ps. i am a sriracha sauce wimp too…if you don't like spicy either skip this step or DO NOT use more than 1tsp

  32. Made this for dinner last night and loved it! Great amount of flavors, especially the peanut butter. Will definitely make this again.

    I used rice stick noodles instead since that is what I had. I added some stir fry veggies (frozen mix) which I cooked in some light soy sauce. Also, cooked some chicken with a bit of red curry paste (for an extra kick). Yum!

  33. Why did it take me so long to try this recipe?! Absolutely AMAZING!!! I made it along with chicken satay and roasted broccoli and it seriously tasted like something from a restaurant. Thanks so much for your awesome recipes 🙂

  34. Soooo good! My husband and I have this once a week! Add slivered carrots, snow peas and bean sprouts for some veggies!

  35. I made this tonight. OMYUM! (that’s oh my yum for you). I am excited to try the other adian peanut recipe you gals have on here, but this one was very easy, delicious and I will for sure make it again!

  36. Wow! We made this tonight, and it has become an instant favorite! The flavors were perfect- I have tried other Thai recipes and different peanut sauces, and this one was amazing! We added the chicken as suggested, and I couldn’t stop eating it plain as I waited for the sauce to cook! Great flavor combos, and great recipes! This is my new go-to site for any good recipe! Truly, thank you! You ladies are wonderful!

  37. It looks sooo yummy!!
    I just became vegetarian so this is a great dish for me and the family! Thanks for sharing!

  38. I’ve been eyeing this recipe on and off for a year or so and I finally made it tonight since I’m a recent sriracha addict. It was amazing! Next time I would totally add vegetables and tofu.

  39. I’m a college student, and love your website!

    I don’t know why I didn’t try this recipe earlier, I had all of the ingredients besides honey, so I bought some, and it was well worth it! 🙂

    This will definitely be one of my quick, go to meals for next semester. Thank you! 🙂

  40. My husband and I LOVE this recipe! We always have to double the batch so we have enough for lunches the rest of the week. We’ve made it at least once a week for the past 3 weeks. Thank you!

  41. WOW! This recipe is awesome! I randomly stumbled across your blog while doing a google search for Thai peanut salad, and I am sooooo happy that I did. I made this last night for my husband for father’s day, and he loved it. The only changes I made where that I used about 1 cup of coconut milk instead of the chicken broth, replced the pasta noodles with rice noodles and I added chicken and bean sprouts, and an instant family favorite was created! I will definatly be following your blog VERY closely from now on!

  42. I noticed this recipie is tagged a vegetarian meal. Sorry to point out the obvious,but the chicken broth in the recipie upsets your vegetarian lable.

  43. Great Recipe! Don’t spend a fortune at a Thai restaurant, stock up and cook double for Lunch/Dinner if you are busy! Thank you.

  44. Yum! I found your site 3days ago and made thses noodles last night. They were a hit! Will definitely make them again…and Im looking forward to the little bit that was left over!

  45. This is an awesome recipe–otherwise it would never have survived what I did to it last night. Let’s just say that if you’re substituting dry ground ginger for fresh grated, you NEED to REDUCE IT BY A LOT. Apparently 1 Tbsp fresh grated ginger is equivalent to about 1/8 tsp dry ground ginger.
    The amazing thing is my family and I still liked it and plan to try again with a sane amount of ginger this time. 🙂

  46. Can you give some guidance on the brand of noodle I should shop for? I winged it last night when I tried this recipe (bought something called PHilippine Noodles)…it worked fine but would like to know what exactly to look for. Or does the linguine work just as well? Thanks for any advice on this as I’ll be making it often (it was SO darn good)! -Elaine W. R.

    1. If you like it, go for it! 🙂 I actually really love the linguine (and whole wheat linguine, if you cook it long enough, is actually really great, too). You can also get Japanese Udon noodles or even get some rice noodles. Whatever you like!

  47. just as an FYI, a quarter of this recipe is 8 Weight Watcher points plus each:) That is without chicken added, however.

  48. I made this tonight and it was absolutely delicious! I tried different versions in the past, but this was the best! Thank you!

  49. This is one of our family’s standby dishes when I can’t think of something to make. My girl’s might even say that it’s their favorite. I got the recipe from, but they didn’t suggest cilantro and lime. We’ll have to try that!

  50. Can I make the sauce ahead of time and warm it up and add noodles a few days later?
    Any ideas for being able to make it ahead of time would be appreciated!

  51. I absolutely LOVE this recipe from you guys and make it far, far too often! One silly question: do you rinse the noodles after cooking them or not? I never used to for the longest time, but then I read some article somewhere that said since the Japanese udon noodles (that I use) are really starchy, it’s a good idea too. Just wondering what you’d recommend. 🙂 Thanks!

  52. Is there any decent substitution for the Sriracha sauce? You don’t know picky until you meet my kids, so I’m reluctant to buy a whole jar of the sauce for a recipe I’ll use less than a teaspoon on, and may never use again. Otherwise, I’m totally excited to try this recipe!

    1. For the record, I went ahead and made the dish without the Sriracha sauce. It was SO SO good! I bet it is phenomenal with the sauce!! I did toss in a couple shakes of Tabasco, just for a little heat even though Tabasco is totally unlike Sriracha.

    2. If your kids like spicy flavors, I have no idea how they couldn’t like it! But, if you want to test out the heat factor, I would recommend adding some red pepper flakes!

  53. EVERYONE in my family loves this recipe!!!!! I have to triple this recipe and send some home for grandson. It does freeze well, just add a little chicken broth if it gets too thick when reheating. I slice pork loin very thin and stir fry it with a little chinese 5 spice (about 1/4 tsp) then stir fry pea pods, brocolli, sliced carrots and thin sliced napa cabbage(add this last).with all those veggies, you don’t need alot of noodles and you get a huge bowl for one serving, even veggiephobe son will eat this!!!! P.S. we use a full 2-3 tsp srirachi in each batch.

  54. This is the best effing dish I have made in a very, very long time! Honestly, it is better than most restaurants I go to! Thank you thank you! So excited to get your book on Saturday! 🙂

  55. We make this pretty regularly — and love it! We make one addition I saw in a similar recipe – during the last minute of boiling the noodles, we add snow peas and red peppers. It cooks them just enough so they still have bite, but aren’t raw. Then we drain the noodles and veggies and add to the sauce. Easy-peasy. 🙂

  56. Could this be served cold at a potluck or should I make ahead and heat together in a skillet at the host’s house?

  57. It was good. Probably would’ve been better if I’d actually followed the recipe. In my haste to get dinner on the table, I forgot misread the recipe and put 3 tablespoons of powdered ginger in the sauce. Talk about clearing the sinuses. That and I used my own chicken stock that had spices in it already. I think next time I make stock I need to make some plain for making things besides soup, lol.

    Will definitely try again. My only real complain is the sauce was too thin, but that’s minor and easily fixed. 🙂

    Now I need to figure out how to make this instant. (I love those “taste of thai” instant peanut noodles for long days at the university.)

  58. Ok, I have a random question. When doubling a recipe with sriracha, does the sriracha spice level go up exponentially?
    I started making one batch of the thai peanut sauce and then doubled it and it seemed spicier than usual. THEN today, I tripled it because I wanted lots of leftovers and my boys couldn’t eat it, my one year old was in tears and I could barely finish mine. Tell me what to do Sarah and Kate!

  59. This was an awesome recipe. It’s on my keepers list. I doubled the recipe. I used jarred ginger and I felt the ginger flavor was a bit strong. I like ginger so not inedible. I love sriracha – 2tsp (x2) was perfect. If there is concern about spicy-ness. I would suggest season on the low end and those who like it spicier can add sriracha to their individual serving. Whether you cook the sriracha in the sauce or add it later doesn’t change the flavor of the sauce.

  60. Kate….Sure you’ve probably seen this by now…but just in case…
    Coconut Curry (Noodles And Company Bangkok Curry)

  61. I don’t understand how she thinks it “sounds” gross, you’re missing some pretty important ingredients here; nam pla??

  62. This was absolutely delicious! Even my picky 9 yr old said she loved it. We rarely eat out & noodles & Co is one I miss. This recipe is as close as you can get to their Thai peanut noodle dish. We added some grilled chicken to top it off. It’s a keeper for sure!! Thank you for such a delicious recipe.

  63. This is my go to sauce for stir fry or noodles! I’ve been using this recipe for a few years and I always come back to it after trying something new. It’s a favorite in our family and our kids devour dinner every time. Thank for sharing such and awesome recipe!

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