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

Description

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!


Ingredients

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

Optional:

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


Instructions

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.


Notes

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.

96 comments

  1. 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?

  2. 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!

  3. 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.

  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. 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! 🙂

  6. 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.

    YUM!

  7. 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.

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