peanut noodles

Savory noodles smothered in a flavorful peanut sauce and chilled in the fridge, then topped with green onions and chopped peanuts. A perfect group side dish or meatless lunch!

Cold Peanut Noodles

peanut butter

soy sauce

Tablespoons Sriracha hot chili sauce,

white sugar

garlic, (minced)

water

baby carrots, (julienned)

salted peanuts, (roughly chopped)

spaghetti

peanut oil

green onions, (diced)

sesame seeds, (to garnish)

Combine all of the peanut sauce ingredients in a large bowl until well incorporated. Add all of the carrots and half of the peanuts. Set aside.&nbsp;

Cook the pasta according to package instructions.

Drain the pasta and add it to the large bowl of peanut sauce. Use tongs to toss and coat the pasta, the peanut sauce will thicken in the fridge.&nbsp;&nbsp;

Refrigerate for a minimum of 4 hours.&nbsp;

When ready to serve, remove the noodles from the fridge and drizzle them with peanut oil. Use tongs to toss the noodles loosen them up a bit. Transfer them to a glass serving bowl and top with diced green onions, remaining chopped peanuts, and sesame seeds. Serve and enjoy!&nbsp;

Sesame peanut butter noodles can be made in under 10 minutes! The sesame peanut flavor satisfies Asian take-out food cravings. And, they're so easy!

Sesame Peanut Butter Noodles Recipe

noodles

tbsp. pure sesame oil

tbsp. honey

tbsp. rice vinegar

garlic clove, (minced)

ginger root

Optional Garnish: 3 sliced green onions and 1 1/2 tsp. sesame seeds

Cook and drain the noodles according to the package directions.

In a medium bowl, add the sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger. Whisk until well combined. The peanut butter should completely break down to create a smooth sauce.

Pour the sauce over the hot noodles. Toss to coat.

Optional: top each serving with 1 sliced green onion and ½ teaspoon of sesame seeds.

https://content.jwplatform.com/videos/SDsHZC4y.mp4

Simple Asian noodles in a flavorful sauce with sesame oil and peanut butter.

Sesame Peanut Butter Noodles

Perfectly cooked rice noodles are smothered in a spicy peanut sauce. We mix in tofu, bell peppers, Thai chilis, and many more ingredients to create a balanced and healthy vegan meal.

Spicy Peanut Noodles With Tofu

peanut butter (1.17)

½ tbsp ginger, finely minced (0.02)

tbsp sambal oelek chili paste (0.06)

tbsp sriracha hot sauce (0.06)

tbsp liquid aminos (0.90)

maple syrup (0.44)

lime juice (0.36)

tbsp rice vinegar (0.22)

water to thin (0.00)

tbsp sesame oil (0.26)

fresh Thai chilies, chopped (0.23)

½ tbsp fresh ginger, minced (0.02)

garlic, minced (0.12)

medium carrots, julienned (0.56)

red bell peppers (1.64)

green onions, sliced diagonally (0.98)

roasted & salted peanuts, chopped (0.32)

bean sprouts (0.40)

oz rice noodles, dry (0.85)

Chopped roasted & salted peanuts

Sliced green onions

cilantro

Lime wedges

Sriracha or chili garlic sauce

Bean sprouts

To begin, prep all stir fry ingredients by briefly pressing and cubing the tofu, mincing the chilis, ginger, and garlic, and julienning the carrots and bell peppers. Also, slice the green onions, chop the peanuts, and wash the bean sprouts.

Mix all peanut sauce ingredients in a mixing bowl. Start with ⅓ cup of water, and add up to ½ cup depending on how dry or runny your peanut butter is. Once the consistency is pourable, but not too runny, set aside.

Prep &amp; Peanut Sauce

In a large pot, bring enough water to cook the noodles to a boil. Once boiling, turn the burner off and add in rice noodles. Stir and cover, cooking for approximately 5-6 minutes, or until al dente.

Drain and rinse the noodles. Then, toss with a dash of sesame oil to prevent sticking. Set aside.

Noodles

Heat sesame oil in a large skillet over medium. Once hot, add tofu cubes and sauté for about 5-6 minutes, turning occasionally to brown on all sides (use an oil guard, as the sesame oil can splatter). Next, add in minced Thai chilis, garlic, and ginger. Sauté for another 1-2 minutes, or until garlic is fragrant.

Transfer tofu and spices to the pot the noodles were cooked in, then add the julienned carrots and bell pepper to the skillet. Add a splash of water if it's looking a little dry, and sauté for 4-5 minutes, or until tender.

Stir Fry

Add cooked veggies and noodles back to the pot with the tofu. Mix in peanut sauce, bean sprouts, green onions, and chopped peanuts and cook over medium heat (tongs are great for this). Toss together for about 2-3 minutes, or until sauce is incorporated and everything is heated through.

Serve immediately with optional garnishes such as lime wedges, more bean sprouts, more sliced green onions, chopped cilantro, peanuts, and sriracha or sambal oelek sauce.

Store leftovers covered in the fridge for up to 3-4 days.

Putting it Together

Recipe video above. Thai Chicken Peanut Noodles is what you make when you&#039;ve got less than 15 minutes to get dinner on the table and you need a a Thai fix! Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it&#039;s fast and 100% delicious!

12 Minute Thai Chicken Peanut Noodles

tbsp oil

garlic (, minced)

chicken mince ((ground chicken) (Note 1))

tsp curry powder ((Note 2))

tbsp red curry paste (, separated (Note 3))

tsp dark soy sauce ((Note 4))

chicken stock/broth (, low sodium)

coconut milk ((~1/2 a can), full fat

tbsp cider vinegar

instant ramen

baby spinach

tbsp peanuts (, finely chopped)

Roughly chopped fresh coriander/cilantro leaves

Sriracha or other chilli paste (, optional)

Heat oil in a skillet over high heat. Add garlic and cook for 20 seconds until it turns golden.

Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.

Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.

Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.

Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.

Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.

Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.

Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.

Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it&#039;s still pretty saucy - everybody loves sauce!

Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

<p><em>This Peanut Noodle Salad with Satay Tempeh features chewy noodles, veggies and crispy tempeh all tossed in a mega flavourful peanut sauce. Fresh &amp; delicious!</em></p>

Peanut Noodle Salad with Satay Tempeh

oz tempeh (224 grams)

portion of satay marinade

english cucumber, thinly sliced (150 grams)

bell pepper, thinly sliced (175 grams)

peanut sauce

green onions

sesame seeds

Air Fryer Method: Pre-heat air fryer at 375 F. Add tempeh pieces to basket and air fry for 7 minutes. Shake the basket or flip the tempeh and air fry for another 5-7 minutes or until crispy. 

Oven Baked Method: Pre-heat oven to 400 F. Add tempeh to silpat or parchment lined baking tray and bake for 12 minutes. Scatter and flip the tempeh pieces and bake for another 10 minutes or until crispy.

While the tempeh is cooking, bring a pot of water to a boil. Cook noodles following manufactures directions. Once noodles are cooked, drain the water and add them to a bowl of cold water to stop them from over cooking. During this time, prepare and slice the veggies. 

Add ramen noodles, veggies and peanut sauce to a bowl and toss until everything is coated in the sauce. Add tempeh pieces and give it another quick toss. 

Serve with cilantro, sliced green onions, sesame seeds and lime juice and enjoy!

This simple, yet delicious recipe for peanut noodles is full of flavor, but takes just minutes to whip up. Creamy and savory, with a little zing, you&#039;ll make these any time you need a quick meal!

Peanut Noodles

garlic ((minced))

ginger ((minced

peanut butter ((85 grams; creamy

Thai black soy sauce

fish sauce

sesame oil

lime juice ((optional))

chili oil ((optional))

Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.

Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.

By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. Serve.

20 minutes is all it takes to make Thai Peanut Noodles! This dish is loaded with colorful vegetables and packed with flavor. Gluten free.

Thai Peanut Noodles

natural peanut butter, smooth

soy sauce ((tamari for gluten free))

garlic,

lime juice (1 lime)

maple syrup

Sriracha hot sauce

brown rice stir fry noodles

cabbage

carrots,

red bell pepper, thinly sliced

green onions, chopped

peanuts

Make the Peanut Sauce: In a medium bowl, whisk together all sauce ingredients until smooth. Set aside.

Prepare the noodles: Bring a large pot of water to a boil. Once boiling, add the noodles and cook for 1 minute, then remove from heat and let soak for 5 minutes. Drain and rinse well. (If using other noodles, prepare according to package instructions.)

Cook the veggies: In the same pot you boiled the noodles in, add a few tablespoons of water (or olive oil). Add the cabbage, carrots, red pepper and green onions and cook for about 1 minute, stirring constantly.&nbsp;

Mix it all together: Now add the noodles and peanut sauce. Mix until warm and combined. Serve immediately with cilantro and chopped peanuts on top, and more hot sauce if desired. Enjoy!

These Peanut Butter Noodles are ready in just 20 minutes and are seriously life-changing. 

Life-Changing Peanut Butter Noodles

pack rice noodles,

tbsp avocado oil, can sub vegetable oil

garlic cloves, finely chopped

Sesame seeds & onions

tsp sesame oil

tsp sriracha

Cook the rice noodles according to package directions. It&#8217;s best to slightly undercook the noodles, as they&#8217;ll continue to cook in the pot with the sauce. 

Next, prepare the sauce by mixing all the sauce ingredients together in a bowl until well combined. (*see note) 

Heat the avocado oil in a large non-stick skillet on medium-high heat and add the green onions and garlic letting cook for 2 minutes

Add the rice noodles and peanut sauce to the pan and mix everything together. If the noodles are getting sticky, add 2-4 tbsp of water to help everything mix together more easily. 

Serve immediately. You can optionally top it off with green onions and sesame seeds. 

Is there anything better than peanut butter and noodles?! I truly love this recipe. It's super simple, cooks fast and is great for when I'm feeling a bit lazy in the kitchen :).

I was craving a greasy peanut noodle from a fast food chinese resto, made this instead. LITERALLY CHANGED MY LIFE JESS. LOVE IT!!!

Perfect mix of spicy and sweet. I've been craving this all week!

Amazing! :) Need more of these healthy, quick and basic-ingredients recipes please! Thanks!

This is one of my all time fave recipes! I cook it at least once a week and recommend it to everyone! Thank you so much Jess.

10/10 Will recommend you EVERYONE! I may be in love with a noodle, Thanks Jess for sharing this!

Absolutely life changing.  Love love love!! I could say more but I’m too busy devouring this :)

Gotta start out by admitting- I didn't follow the recipe. Not really. I made a super pared down version consisting of just a pack of instant Ramen (the noodles, not the flavor pack, which I'd used to make some rice a few days prior), chunky peanut butter, soy sauce, gochujang (in place of the Sriracha), and honey (because we don't have maple syrup), with no measuring utensils, in a rice cooker. I used the measurements above as a guide and eyeballed approximations. 

Having said that, with as *incredible* as the i-don't-want-to-leave-my-room version is, I cannot *wait* to get my hands on some cilantro and get in the kitchen to make it properly. I can already tell it's going to be one of the best bowls of noodles I've ever had.

Loved how easy and delish this was. 100% balanced flavors. I always have these pantry staples at home! Definitely going to be making this on the reg.

This was a winner!  Thank you.  Made it with normal noodles, really tasty and very quick and easy.

Phenomenally Yummy and SUPER EASY to make!!

It was delicious! I loved it from the first try and I'm sure I'm gonna make it again soon!

Great inspiration for dinner tonight! I seasoned the noodles with S&amp;P, sesame oil, then tossed in peanut sauce. Top with veggies, cooked tofu, cilantro = Daughter SO HAPPY!  Thank you

https://content.jwplatform.com/videos/KesntvrU.mp4

These life-changing peanut butter noodles only take 15 minutes to make for an easy delicious meal!

Life changing peanut butter noodles

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce. 

Thai Peanut Sesame Noodles

Tablespoons Peanut Butter

chicken broth

garlic

ginger

Sriracha chili sauce

oz linguine noodles

Cook the noodles in a large pot according to package directions.

While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.

Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

https://content.jwplatform.com/videos/FQrJTkZU.mp4

Thai Peanut Sesame Noodles is an asian favorite that combines creamy peanut butter, soy sauce, sesame oil, minced garlic all mixed with linguine noodles tossed in this amazingly sweet and savory sauce.

These Peanut Noodles are covered in a flavorful peanut sauce for a unique Asian inspired Thai dish that will have your family begging for more.  Sometimes these Peanut Noodles are called beggar&#x27;s noodles because of its simple ingredients like spaghetti and peanut butter.

ginger ((see Note))

butter

Tablespoon cider vinegar

sugar

red pepper flakes

Cook spaghetti in a large pot of salted boiling water until al dente. Drain.

While noodles are cooking, prepare the sauce. In a small skillet, heat sesame oil over low heat Add the onions (white parts only) and cook until tender. Add the ginger and cook for about 1 minute.

Increase the heat to medium and stir in the peanut butter, soy sauce, water, vinegar, sugar, and pepper. Stir until combined. Remove from heat.

Toss spaghetti with sauce and garnish with sliced green onions and peanuts if desired.

These Thai noodles are so easy to make and incredibly flavorful! Tender noodles are tossed with fresh colorful veggies, crunchy peanuts and a rich and creamy peanut sauce that will leave everyone craving more. Don't like spice? Just omit the sriracha.

Spicy Thai Noodles {with Peanut Sauce}

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