Quick Creamy Thai Peanut Noodles
A quick and easy Thai peanut noodle recipe with a creamy, tangy, and slightly spicy sauce perfect for busy weeknights. Ready in about 20 minutes using simple pantry staples.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Thai
Ingredients
- 8 ounces (225 grams) rice noodles (thin or medium-width dried rice vermicelli)
- 1/3 cup (80 grams) creamy natural peanut butter (no added sugar or salt)
- 3 tablespoons (45 ml) low sodium soy sauce
- 2 tablespoons (30 ml) fresh lime juice (from 1 large lime)
- 1 tablespoon (15 ml) honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh grated or finely minced ginger
- 1/4 teaspoon red pepper flakes or sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 1/3 to 1/2 cup (80–120 ml) warm water or coconut milk
- 2 green onions, thinly sliced (for garnish)
- Chopped peanuts (optional, for garnish)
- Fresh cilantro (optional, roughly chopped for garnish)
Instructions
- Bring a large pot of water to a boil. Add 8 ounces (225 grams) of rice noodles and cook according to package instructions (usually 4-6 minutes) until tender but still slightly firm.
- Drain and rinse noodles under cold water to stop cooking. Set aside.
- In a medium bowl, whisk together 1/3 cup (80 grams) creamy natural peanut butter, 3 tablespoons (45 ml) low sodium soy sauce, 2 tablespoons (30 ml) fresh lime juice, 1 tablespoon (15 ml) honey or maple syrup, 2 minced garlic cloves, 1 teaspoon fresh grated ginger, 1/4 teaspoon red pepper flakes or sriracha, and 1 teaspoon sesame oil.
- Gradually add 1/3 to 1/2 cup (80-120 ml) of warm water or coconut milk while whisking until the sauce reaches a creamy, pourable consistency. Adjust thickness as needed.
- Return the drained noodles to the pot or place in a large skillet over low heat. Pour the peanut sauce over and toss well to coat evenly.
- Heat for 1-2 minutes if desired to warm through, stirring gently.
- Transfer to serving plates and sprinkle with sliced green onions, chopped peanuts, and fresh cilantro if desired. Serve immediately.
Notes
Use low sodium soy sauce to control saltiness. Rinse noodles in cold water after cooking to prevent overcooking and clumping. Room temperature peanut butter blends more smoothly. Adjust spice level with red pepper flakes or sriracha. For gluten-free, use tamari or gluten-free soy sauce. For dairy-free, use water or coconut milk to thin sauce. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or coconut milk.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 425
- Sugar: 8
- Sodium: 600
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 4
- Protein: 14
Keywords: Thai peanut noodles, quick dinner, creamy peanut sauce, easy weeknight meal, rice noodles, vegetarian, gluten-free option