peanut sauce noodles

Healthy low-calorie peanut sauce recipe with flavors of ginger, garlic, sesame, and lime! Pour this over spiralized summer squash noodles for a refreshing cold salad with staying power.

Light and Healthy Peanut Sauce Noodles Under 275 Calories

ginger (peeled)

garlic

natural creamy peanut butter

soy sauce

lime juice (juice of half a lime)

brown sugar

Sriracha

sesame oil

water (room temperature, add them 2 TBSP at a time until desired consistency)

summer squash (peeled and spiralized (or zucchini))

carrots (grated)

cucumber

scallions (chopped)

(unsalted peanuts, chopped)

Make the peanut sauce: In a food processor or blender, combine the ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, Sriracha, sesame oil, and 3 tablespoons room temperature water. Pulse until smooth, adding 1 more tablespoon of water if needed to give the sauce a pourable, silky consistency. *Do not add more than 4 tablespoons of water or the sauce will be too thin.

In a large bowl, combine the summer squash, carrots, cucumber, and scallions. Pour the peanut sauce on top and toss well to coat all of the squash noodles and veggies. Divide the salad among 4 bowls and sprinkle the top of each with 1 tablespoon of chopped peanuts.

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

ginger

Sriracha chili sauce

oz linguine noodles

sesame seeds

green onions

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.

Thai Peanut Noodles

Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan + gluten free

Thai Peanut Noodle Salad Recipe

C (65 grams) Cashews (or peanuts)

C (140 grams) Edamame (frozen)

oz (110 grams) Rice Stick Noodles

Sesame Oil (optional, *see note)

C (155 grams) Red

C (45 grams) Carrots (shredded)

C (190 grams) Cabbage (green and purple mixed, shredded)

C (30 grams) Green Onions (sliced thin on the bias)

mint and cilantro

(2.5cm) Nub Fresh Ginger (peeled)

Plump Cloves of Garlic

Tbs (100 grams) Peanut Butter (smooth, natural)

Tbs Lime Juice (from about one lime)

Tbs Tamari (soy sauce may be used if desired)

Tbs Maple Syrup (or honey)

tsp Sriracha (or 1/4 tsp red chili flakes)

Tbs Hot Water (to thin the dressing)

Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.

Bring a medium pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. Set a strainer inside a large bowl to retain the water from the edamame. After 5-6 minutes of cooking and the edamame is tender, strain the edamame reserving the water in a large bowl. Rinse the edamame under cool running water. Set the edamame aside.

Working quickly, into the reserved water, add the rice noodles. Allow the noodles to soak for 4-6 minutes in the previously boiled edamame water. Loosen with a fork and check on them every few minutes. They should be tender, not mushy, when ready. Strain and rinse with cold running water, tossing, until the water runs clear.  Wipe the bowl dry and add the rice noodles to the bowl. Drizzle with sesame oil if using and toss. Otherwise, add the edamame to the rice noodles.

To the mixing bowl add the cashews, peppers, carrots, cabbage, peas, onions and herbs. Set in the refrigerator while making the dressing.

For the Salad

Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it&#x27;ll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.

For the Dressing

Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.

Thai Peanut Salad holds well in the fridge for up to three days. If desired, set out at room temperature at least 30 minutes prior to serving to allow the fats to soften.

To Assemble

https://content.jwplatform.com/videos/b56DHxV8.mp4

Packed with crunchy veggies, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing, this Thai Peanut Noodle Salad recipe is make ahead ready and simple to pull together! This recipe is vegetarian, vegan and gluten free.

Thai Peanut Noodle Salad

Noodles, a homemade peanut sauce and plenty of veggies make this peanut noodles recipe a super satisfying meal that you&#039;ll want to enjoy again and again! Peanut butter noodles never tasted so good!

Peanut Noodles Recipe (With Lots of Veggies)

peanut butter

vegetable broth

maple syrup

lime juice (from

garlic (peeled)

spaghetti (or similar long noodle), rice noodles, soba noodles

broccoli

purple or green cabbage

carrot

bell pepper

Chili pepper (thinly sliced)

Green onion (chopped)

Fresh cilantro (chopped)

Sesame seeds

Unsalted peanuts (roughly chopped)

To make the peanut sauce, combine peanut butter, vegetable broth, soy sauce, sriracha, maple syrup, lime juice, sesame oil, garlic and fresh ginger in a mixing glass or mixing bowl and use an immersion blender to blend until smooth (or use a blender or small food processor to mix). Pour into a small saucepan over medium-low heat and warm through, about 3 to 5 minutes. Sauce will thicken slightly once warmed. Set aside.

Cook noodles according to package instructions. Reserve 1/2 cup of pasta water, then drain the noodles. Rinse with cold water, then drain again.

In the same pot you cooked your noodles in (or use a large bowl), toss noodles with steamed broccoli florets, cabbage, carrot, bell pepper, and peanut sauce (add sauce a little at a time until incorporated) and 1/4 cup of pasta water (add more if you want things looser, thinner or saucier).

Transfer to a serving dish and garnish to taste (if desired) with any of the garnish ideas. Enjoy immediately.Note: If you want things super saucy, you can use less noodles or make 1.5 times the sauce.

This beef ramen noodle recipe is spicy, nutty and satisfying. Very easy to put together under 10 minutes for a quick weekly night dinner.

Peanut Sauce Beef and Ramen Noodles

vegetable oil

beef

red bell pepper (diced)

ramen noodles

sriracha sauce

garlic (minced)

Green onion

Heat the oil in a nonstick skillet over medium heat. Add the beef and cook  for about 3 minutes, until browned.

Push beef to the side and add the bell pepper and carrot. Cook for 3 minutes. Remove from the heat.

Bring a large pot of water to a boil. Add the ramen and cook as instructed, probably be about 3 minutes. Before draining the noodles, scoop out ¼ cup of the cooking water and reserve it for the sauce. Drain the noodles and set them aside.

In a small bowl, combine the peanut butter, sriracha sauce, soy sauce, ginger, and garlic. Turn the heat on to medium under the skillet and once it’s back up to temperature, the sauce mixture to the beef and vegetables along the reserved ramen cooking water. Cook, stirring, until the sauce is creamy and thick.

Divide the noodles among four bowls and then top with the beef and sauce. Garnish with green onion and serve immediately.

Tender, chewy rice noodles with stir-fried vegetables and tofu get a hearty drizzle of spicy peanut sauce for a quick and healthy vegetarian meal.

Thai Peanut Sauce Noodles

firm tofu (pressed

Juice of ½ lemon or lime

honey

sriracha sauce (see note for substitutions)

water

flat rice noodles

oil (divided)

carrots

mushrooms (sliced)

onion

large bell pepper (any color, seeded and sliced)

Kosher salt

black pepper

Lime wedges

red pepper flakes

green onions or scallions (chopped)

peanuts

Press the tofu. To get the excess water out of the tofu, you can use a tofu press or

Marinate the tofu. In a medium bowl, combine the soy sauce and lemon or lime juice. Toss gently to coat. Let marinate for about 15 minutes.

Make the peanut sauce. In a small bowl, whisk together the honey, soy sauce, lemon or lime juice, peanut butter, sriracha, and water.

Soak the rice noodles.  Put the noodles in a large bowl and cover with hot water. Let stand for about 5 minutes, until the noodles soften. Drain the noodles.

Brown the tofu. Heat 1 tablespoon of the oil in a large skillet or wok set over medium heat. Add the tofu, discarding the marinade, and cook, turning occasionally, until golden brown and crisp on all sides, about 5 minutes. Remove from heat and set transfer to a plate.

Stir fry the vegetables. Heat the remaining oil in the wok over medium-high heat. Add the carrots and stir fry for 2 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms soften, about 3 more minutes.  Add the garlic, ginger, onion, and bell pepper and cook for about 3 more minutes.

Add the noodles and sauce. Add the drained noodles and then the peanut sauce. Stir to combine well and ensure that the noodles are well coated. Taste and add salt and pepper as needed.

Serve immediately, garnished with red pepper flakes, scallions, crushed peanuts, and lime wedges.  

Mouthwatering! I prepared Thai Peanut Sauce Noodles and topped them with sliced sautéed pork; the outcome was perfect for me! My favorite thing about this dish is how simple it is to make, yet it tastes really good.

Better than takeout Thai Peanut Chicken Pasta with sautéed veggies,&nbsp;chicken and&nbsp;a creamy thai peanut sauce.

Thai Peanut Chicken Pasta

spaghetti noodles

Tablespoons sesame oil (, divided)

chicken breasts

salt and black pepper

Tablespoon garlic (, minced)

Tablespoon ginger

carrots (, julienne sliced)

red bell pepper (, chopped)

napa cabbage (, chopped)

red cabbage (, chopped)

green onions (, chopped)

cilantro (, chopped)

Tablespoons rice vinegar

Sriracha hot sauces ((or more to taste))

Cook spaghetti noodles according to package instructions. Drain and toss with 1 tablespoon of sesame oil. Set aside.

Add&nbsp;1&nbsp;tablespoon of sesame oil to a large wok or fry pan over medium heat.&nbsp;

Season chicken with salt and pepper. Add chicken to pan and cook for several minutes on both sides, until cooked through.&nbsp;

Remove to a cutting board to rest for 5 minutes, then chop.

Stir sauce ingredients together in a small bowl. Set aside.

Add remaining tablespoon of sesame oil to the pan over medium high heat.

Add garlic, ginger, carrots, bell pepper, both types of cabbage, peanuts, chopped chicken, and green onions.&nbsp;

Saute for 2-3 minutes. Lower heat to medium and add the sauce to the pan and toss to combine.&nbsp;

Serve warm. Garnish with fresh chopped cilantro.

Super tasty, fast and easy to make. We just made it, and have already added the ingredients to our shopping list to make it again. Highly recommend.

Just made this last night and it was fantastic!  Can't wait to make it again!

I cheated and used Dr Foo’s Thai coconut peanut sauce with added ginger, garlic and sriracha and it was delicious.  Had some lo mein noodles and they were just the right texture. Keeping this one for repeat for sure.

This recipe is one of the best we have ever eaten. Mutually agreed upon authentic Thai tasting. The only negative, is for some odd reason this did not reheat well the following night. Exceptional recipe though!

So delicious! 
I had some cabbage I needed to use and this recipe came up in my search. I didn't have rice wine vinegar so used apple cider vinegar instead.  Thanks for sharing such yummy recipies!!

Delicious!!  I doubled the sauce recipe and then added tons more veggies.  Book choy and tons of mushrooms!  So good thank you!

I made this last night and everyone loved it!  It’s a keeper I know that I will make this over and over again.  Love it!

This is going to go on our regular monthly rotation!  Healthy and delicious!

SO SO DELICIOUS. Its easy to make and tastes amazing. my favorite things.

These bold, saucy Peanut Noodles are the slurpable delight your weeknights deserve. Think: bouncy noodles in a creamy, savory-sweet peanut sauce, topped with crisp veggies and a dollop of chili crisp. Flavor-packed, super customizable, and ready in under 30 minutes!

Garlic Peanut Noodles

scallions

noodles noodles

neutral-flavored oil (of choice)

rice vinegar

organic brown sugar ((or cane sugar))

white pepper

Heaping ⅓ cup (95 grams) creamy peanut butter

(45 to 80 mL) hot water

(70 grams) roasted peanuts ((or cashews), roughly chopped)

red bell pepper

Baked Tofu

Chinese chili crisp ((see Note 5))

If you’re making the Baked Tofu, start by pressing and prepping the tofu. Make the peanut noodles while the tofu bakes.

Bring a large saucepan of water to a boil for the noodles.

While the water comes to a bowl, prep the scallions and garlic. a. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of cold water and soak for ~10 minutes or until done prepping (this mellows out the raw onion taste). Drain scallions and pat dry. b. Garlic: Grate the garlic, finely mince, or use a garlic press. Add garlic to a small bowl.

Cook the noodles according to the package instructions. Drain, then rinse under cold water to bring to room temp. Transfer the noodles to a large bowl.

Sizzle the garlic: Heat the neutral oil in your smallest saucepan over medium-high heat for at least 3 minutes, or until very hot (if you have a thermometer, it should register at 350ºF/175ºC).

Pour the hot oil over the garlic and allow to sizzle. Rest for 1 minute, then stir in the soy sauce, rice vinegar, sugar, and white pepper.

Mix the peanut sauce: If using fresh udon, measure out 3 TBSP hot water (45 mL). If using dried udon, measure out ⅓ cup (80 mL). In a medium bowl, whisk together the peanut butter and hot water until it’s loosened. Add in the soy sauce-garlic mixture and whisk until smooth.The sauce will be quite thin at this point, but it will thicken as it coats the noodles.

Pour the peanut sauce on the noodles, tossing to coat the noodles well with tongs. If it feels too thick or tacky, add 1 to 2 tablespoons of hot water. Stir in the drained scallions, chopped peanuts, and optional veggie of choice. Taste, adding a splash of soy sauce or rice vinegar, if desired. Fold in Baked Tofu, if using.

Top each serving with a bit of chili crisp.

This recipe is so great, and it actually does take me about 35 min to make. Heads up, a full box of Trader Joes Thai Wheat noodles is perfect for this recipe (though we usually get 3 servings out of this, rather than the 4 servings the recipe states. we're hungry)

This is perfect in the summer when I don't want to chop a bunch or stand over the stove for long.

I’ve tried a lot of peanut sauces and this one have become our favorite!! Thanks for sharing!!

These quickly disappeared in my PB loving house!

Loved it. I added Purple cabbage, cilantro and finished with lime. 
Chunky peanut butter worked just fine also.
Thanks!

I hardly ever leave reviews. But this recipe has definitely got me and my son into craving the creamy dreamy peanut sauce. I find myself making this as a comfort meal often. Keep these recipes coming!

Yum! Made this for lunch. Fun to sizzle the garlic like tadka. Added your baked tofu for extra protein. Was a hit with my husband, too.

I rarely leave comments, but this recipe was well deserving of one! So easy and delicious. I’m already craving some more. If you’re skeptical about peanut butter in dishes, don’t be afraid to give this a try! The pb makes everything creamy, but the real star in the taste is the garlic. Thank you Nisha!

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

These Garlic Peanut Noodles are rich, slurpable, and totally addictive—loaded with savory-sweet peanut sauce, crispy veggies, and a fiery splash of chili crisp.

Peanut Noodles

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Top 8 peanut sauce noodles recipes from across the web

The most viewed peanut sauce noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Light and Healthy Peanut Sauce Nood...

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Thai Peanut Noodle Salad Recipe

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Peanut Sauce Beef and Ramen Noodles

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The most viewed peanut sauce noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine