Thai Peanut Noodles Recipe

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This quick and easy dinner comes together in just 30 minutes. With simple ingredients you likely have on hand, it’s perfect for those busy weeknights.

Kids and adults alike devour these nutty, sweet, and slightly spicy noodles.

Leftovers reheat beautifully for an easy lunch or dinner later in the week. Switch up the protein and veggies each time to keep this recipe exciting.

With so many flavors and textures in each bite, these Thai peanut noodles are sure to become a regular in your meal plan rotation.


Best Peanut Noodles Recipe

Tips for Making Thai Peanut Noodles

  • Look for natural peanut butter without any added sugars or oils. The simple ingredients will let the true peanut flavor shine.
  • Rice vinegar adds a brightness that balances the rich peanut sauce. Don’t skip it!
  • Sriracha gives these noodles a subtle heat. Depending on your taste, add more or less.
  • Thin the sauce with the starchy pasta water so it coats the noodles nicely.
  • Sautéing the vegetables first helps them hold their shape once tossed with the sauce.
  • Garnishing with peanuts and green onions adds a nice crunch and freshness.
  • Swap the protein or vegetables to use up what you have on hand. Chicken, tofu, or edamame are great additions.

Frequently Asked Questions

What type of noodle is best for this recipe?

Linguine or spaghetti works well since the long noodles soak up a lot of sauce. Rice noodles or ramen would also be delicious if you wanted to use an Asian noodle variety.

Can I make this peanut sauce in advance?

Yes! The sauce can be made up to 3 days in advance and stored in the fridge until ready to use.

What protein can I add?

Shrimp, chicken, or tofu are all tasty proteins to throw into this noodle dish. You can sauté them with the vegetables or toss the cooked protein in at the end with the noodles.

How long will the leftovers keep?

These noodles will keep covered in the fridge for 3–4 days. The noodles may dry out a bit, so add a splash of water when reheating to refresh.

Can I freeze this recipe?

The peanut sauce freezes very well for up to 3 months. Cook the noodles and vegetables separately when ready to eat again. Simply thaw the sauce and gently reheat it to toss with the noodles and veggies.

Is this recipe gluten-free?

The recipe can easily be made gluten-free by swapping the wheat noodles for rice noodles, chickpea pasta, or zucchini noodles. Check the other ingredients to ensure they are certified gluten-free.


Thai Peanut Noodles

More Thai Noodle Recipes to Try:


Thai Peanut Noodles Recipe

Tasty Thai Peanut Noodles Recipe

This quick and easy recipe for Thai peanut noodles is ready in just 30 minutes! Loaded with sautéed veggies and tossed in an easy homemade peanut sauce, it makes a delicious and healthy weeknight dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 4


  • 8 ounces of linguine or spaghetti
  • 1 tablespoon of vegetable oil
  • 3 cloves of garlic, minced
  • 1 inch piece of fresh ginger, peeled and minced
  • 1 red bell pepper, sliced
  • 1 cup of broccoli florets
  • 1 cup carrots, peeled and sliced
  • 1 cup snap peas
  • 3 tablespoons of natural peanut butter
  • 3 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of brown sugar
  • 1-2 teaspoons Sriracha, to taste
  • 1/4 cup chopped peanuts for garnish
  • 2 green onions, sliced for garnish


Step 1: Cook the noodles.

  • Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2: Sauté the vegetables.

  • In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger and cook for 1 minute until fragrant.
    Add the bell peppers, broccoli, carrots, and snap peas. Sauté for 3–4 minutes until the vegetables are tender but still have some crunch.

Step 3: Make the Peanut Sauce

  • In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, brown sugar, and sriracha. The sauce will be thick.
    Add 2-3 tablespoons of hot pasta water to the sauce to thin it out to a drizzling consistency.

Step 4: Toss the Noodles

  • Add the cooked linguine and peanut sauce to the skillet with the vegetables. Gently toss everything together until the noodles are fully coated in the sauce.

Step 5: Finish and Serve

  • Top the peanut noodles with chopped peanuts and sliced green onions. Serve warm. Enjoy!


  • Use natural peanut butter for the best flavor.
  • Rice vinegar and sriracha add nice brightness and subtle heat.
  • Thin out the sauce with starchy pasta water so it coats the noodles well.
  • Sauté the vegetables first so they hold their crisp texture once sauced.
  • Garnish with peanuts and green onions for added crunch and freshness.
  • Easily swap vegetables or protein to customize each time.

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