This quick, easy, and vegetarian spicy Thai Peanut Noodle recipe is loaded with fresh and colorful veggies and spaghetti, coated in a spicy, creamy, and savory peanut sauce. It’s delicious, versatile, and can be made within 30 minutes. This peanut noodle dish is high in flavors and can be served either warm or cold. It's absolutely addictive and better than any takeaway!
Are you looking for a delicious and easy-to-follow recipe for Thai peanut noodles? This recipe is perfect for novice cooks, and it's sure to impress your friends and family.
Thai peanut noodles are a delicious and easy-to-make dish made with spaghetti noodles, peppers, carrots, green onions, cilantro, and roasted peanuts.
The no-fail peanut sauce is made with creamy peanut butter, garlic, fresh ginger, soy sauce, sriracha, and honey. The ingredients are cooked separately and then mixed together with the sauce. The dish can be served either cold or hot.
With so many delicious and easy variations, there is no reason not to add a tasty peanut sauce to your dinner rotation! This Thai Peanut Noodle recipe is sure to become a favorite.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Dry spaghetti: Other size noodles would work if you don't have spaghetti on hand. Linguine, Fettuccine or other long noodles are great!
- Red bell pepper: Remove the seeds and cut into long, thin strips.
- Yellow bell pepper: I like to cut both bell peppers about the same thickness--and I love all the color they bring to the dish (and all the vitamins!)
- Carrots: Cut into juliennes. This type of cut is also called matchstick cut because the thin, even slices resemble a matchstick.
- Chopped green onions: Rinse and clean first, then use a sharp knife to cut a little off both ends. I like the light green parts in the middle the best--the white ends are safe to eat but the flavor can be strong, especially if you're not cooking them, like in this dish.
- Chopped cilantro: Rinse and pat dry with a paper towel. Then place on a cutting board and cut off the thick woody stems. Discard the stems. Using a rocking motion with a sharp knife, cut the cilantro. Since the leaves are very tender, a dull knife can leave you with a mushy consistency.
- Roasted peanuts: For that perfect crunch--you'll sprinkle these on at the end!
For the Sauce:
- Creamy peanut butter: Any variety will work, but you'll get the best taste with an unsweetened, all-natural peanut butter.
- Minced garlic: Fresh minced garlic or from a jar would work for this recipe.
- Chopped ginger: Break off a piece from the ginger root, and peel the skin away with a small, sharp knife. Use a grater or mince with a knife to get it finely chopped.
- Dark soy sauce: Regular soy sauce or low-sodium both work well.
- Sriracha: Sweet and tangy flavor with a burst of garlic.
- Sambal Oelek: Indonesian hot sauce made from chili peppers. It adds spice and a punch of unami flavor.
- Sesame oil: Made from sesame seeds, it has a nutty flavor.
- Rice vinegar: Adds a tart and sweet flavor to the dish.
- Honey: Lightly spray your measuring spoon with non-stick spray to keep the honey from sticking in the spoon. This also makes clean up a breeze!
How to Make This Thai Peanut Noodles Recipe
- Prep. Heat water in a sauce pan to cook spaghetti, and cut the bell peppers, carrots, green onions and cilantro.
- Cook. Cook spaghetti according to the packet instructions. Drain spaghetti and set aside.
- Assemble Sauce. Mix all the ingredients given under the SAUCE category in a large bowl.
- Mix. Add cooked spaghetti to another large bowl and add the prepared sauce to it. Toss well so that the spaghetti is coated with the sauce. Next, add red and yellow bell peppers, carrots, green onions, cilantro, and roasted peanuts and toss lightly.
- Finish. Sprinkle some sesame seeds / roasted peanuts / green onions if you like, and serve warm or cold.
Known as peanut sauce in the United States, satay sauce (also known as bumbu kacang) is the name given to the popular dish in Indonesia, but no, it's not quite the same as Thai peanut sauce despite their similarities.
Yes, you can use crunchy peanut butter in this recipe, but I prefer the taste and texture of smooth peanut butter.
No, you don't have to use Sriracha. You can use any hot sauce you like or leave it out altogether if you're not a fan of spicy food.
If your sauce is too thin, it's likely because you added too much liquid. First, try simmering the sauce for a few more minutes to help it thicken. If that doesn't work, then you can add a tablespoon or two of cornstarch (mixed with an equal amount of water) to help thicken it up.
If your sauce is too thick, it's likely because you didn't add enough liquid. Add a little more water, soy sauce, or peanut butter until you reach the desired consistency.
It's bold, acidic, sweet, salty, and sweet. Asian peanut sauce is a purée made from peanuts, soy sauce, sesame, spices, and often garlic.
Even though most peanut sauces contain nutritional ingredients, they are also high in calories and fat. Although there are undoubtedly healthier and lower-calorie substitutes for peanut sauce, this sauce is packed with flavor, so you don't need much to enjoy the dish!
Tips for Success
Here's how to make sure your peanut sauce noodles turn out perfect!
- Make sure to use good quality peanut butter. I like to use all-natural, unsweetened peanut butter.
- If you don't have Sambal Oelek on hand, you can substitute it with chili paste or red pepper flakes.
- The sauce can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
- To make this recipe vegan, substitute the honey with agave nectar or maple syrup.
- For a gluten-free version, use rice noodles or gluten-free spaghetti.
- Follow the package instructions for cooking the noodles. Do not overcook, or they will be mushy.
- These Thai noodles can be served cold or hot. If serving cold, add a little water to the sauce, so it's not too thick.
- Add chopped peanuts, cashews, or almonds if you want a little crunch in your noodles.
- This recipe can easily be doubled or tripled to feed a crowd.
Substitutions and Variations
- For extra protein, add cooked chicken, shrimp, or tofu.
- Add a sprinkle of brown sugar to the sauce for a deeper, more caramelized flavor.
- Add some diced pineapple or mango for a touch of sweetness.
- Add a dash of cayenne pepper or red pepper flakes to the sauce for extra heat.
- If you're not a fan of cilantro, you can substitute it with chopped green onions or chives.
- Try using different types of noodles, such as soba noodles, rice noodles, or even ramen noodles.
- Use low sodium soy sauce or tamari to control the sodium level. You could also use coconut aminos.
- Add a squirt of lime juice before serving for a bright, fresh flavor.
- If you want your noodles a little spicier, add some extra Sriracha sauce or chili paste.
- To make it vegan, use agave nectar or maple syrup in place of the honey.
- Garnish with fresh herbs like cilantro, green onions, or basil.
- Try using different types of vegetables, such as snow peas, mushrooms, or zucchini.
- Use gluten free noodles or spaghetti to make this recipe gluten free. I really like using brown rice noodles in this dish.
Easy Sides for Pairing With Thai Peanut Butter Noodles
If you want to keep things super simple, pair your noodles and delicious peanut sauce with steamed broccoli or stir-fried green beans. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Fried rice
- Fried eggplant
- Spring rolls
- Thai basil chicken
- Drunken noodles
- Pad thai
How to Store and Reheat Leftovers
To store: You can store spicy Thai peanut noodles in an airtight container for 4-5 days in the refrigerator. Freezing is not recommended.
To reheat: The noodles will dry up when refrigerated, so if you'd like to get them saucy again, then just add noodles to a pan with some soy sauce or water and heat on high flame until warm.
More Pasta Recipes
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Thai Peanut Noodles
- 12 ounces dry spaghetti
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 cup julienned carrots
- ½ cup chopped green onions
- ½ cup chopped cilantro
- ½ cup roasted peanuts, coarsely chopped
- ½ cup creamy peanut butter
- 1 Tablespoon minced garlic
- 1 ½ teaspoons chopped ginger
- 2 Tablespoons dark soy sauce
- 2 Tablespoons sriracha
- 1 Tablespoon Sambal Olek
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 2 Tablespoons honey
- ¼ cup warm water
- Add water to sauce pan and heat for the spaghetti. Chop carrots, bell peppers, green onions and cilantro.
- Cook spaghetti as per packet instructions. Set aside.
- Mix all the ingredients given under the SAUCE in a large bowl.
- Add cooked spaghetti to another large bowl and add the prepared sauce to it. Toss well so that the spaghetti is well coated in the sauce, next add red and yellow bell peppers, carrots, green onions, cilantro, and roasted peanuts and toss lightly.
- Sprinkle some sesame seeds / roasted peanuts / green onions if you like and serve warm or cold.
- To store: You can store spicy Thai peanut noodles in an airtight container for 4-5 days in the refrigerator. Freezing is not recommended.
- To reheat: The noodles will dry up when refrigerated, so if you’d like to get them saucy again then just add noodles to a pan with some soy sauce or water and heat on high flame until warm.
- Substitute any noodles in the recipe--your preference.
- Add protein: You can add cooked cubed chicken or shrimp to the recipe along with other veggies of your choice to make this recipe wholesome and filling.