Thai Peanut Noodles – Super easy Asian noodles mixed with a creamy peanut butter sauce with bell peppers and carrots.
I have a serious addiction to Asian style noodles lately. It appears that you guys do as well. Garlic Beef Noodle Bowls is one of the most popular recipes on the site lately. So hopefully you will like this Thai twist to noodles.
I made this a meat-free dish, but don’t worry I have options for adding different proteins and veggies to make it filling and delicious for the whole family!
What You’ll Need
- Bell Peppers
- Peanut Butter
- Soy Sauce
- Rice Vinegar
- Sesame Oil
- Crushed Red Pepper
You can use any noodles you want with these Thai peanut noodles. Just like you can with the Chow Mein Noodles with Chicken. I used ramen noodles, which apparently people have very strong opinions about on Facebook. But you can’t use your favorite noodle in ANY recipe!
How To Make Thai Peanut Noodles
This dish could not be simpler to make! Just a couple of steps and everything is done. Scroll down for the full recipe card and also there are lots of options for different recipe variations as well.
- Cook whatever noodles you are using according to the package directions.
- In a liquid measuring cup whisk together your sauce ingredients until everything is smooth and well blended.
- Once the pasta is cooked, drain it and add it back to the hot pot it was cooked in. Pour in your sauce as well as your veggies and mix to combine.
- Once everything is well coated top with peanuts and cilantro to serve.
The heat from the pot you cooked the noodles in as well as the hot noodles warms the sauce through. So you get a hot and comforting bowl of noodles!
- Add protein. This is obviously a quick and easy meat-free recipe. But you could easily add sliced chicken, strips of pork tenderloin, shrimp or even tofu. I would cook your protein in a large skillet, and then add the sauce, veggies and noodles to coat everything before serving.
- Add more veggies. Because I wasn’t cooking any meat, I added veggies that I enjoy raw. But you could definitely sauté them before hand if you like them cooked. You could also add in whatever your favorites are; broccoli, zucchini, mushrooms, beans sprouts etc. The options are endless. Just like the protein suggestion if you want to cook your veggies, sauté them in a large skillet and then add everything that pan to serve.
- Top with whatever you like. You can top your noodle bowl with chopped peanuts, sesame seeds, cilantro, green onions, or lime wedges for bright fresh flavor.
What Noodles To Use
For these Thai Peanut Noodles you really can use whatever noodles or pasta you have. I used linguine for this, but you can use Udon, Pad Thai noodles, Lo Mein Noodles, Spaghetti or whatever you can find. It all soaks up the sauce and tastes great.
This is great leftover the next day. If you are the kind of person who likes to eat cold Chinese leftovers straight from the fridge, this is for you! You can enjoy cold or reheat in the microwave for up to 3-4 days.
More Easy Asian Recipes
- Cashew Chicken
- Bourbon Chicken
- Pork Stir Fry
- Asian Dumplings
- Curry Chicken
- Kung Pao Chicken
- Asian Chicken Wraps
- 16 oz pasta, (rice noodles, linguine, spaghetti etc)
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 1/4 cup soy sauce
- 2 Tablespoons honey
- 1 Tablespoons rice vinegar
- 1 Tablespoons ginger, grated
- 3 cloves garlic, finely minced
- 1 Tablespoons sesame oil
- 1/2 tsp crushed red pepper
- Sliced green onions
- Chopped peanuts
- Cook pasta according to package directions.
- In a liquid measuring cup combine all of the ingredients for the sauce. Mix until smooth.
- Once pasta is cooked, drain and return to pot. Pour in sauce, bell peppers and carrots. Mix to combine.
- Serve topped with green onions, peanuts, cilantro and lime slices on the side.
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Amount Per Serving Calories 501Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 845mgCarbohydrates 72gFiber 6gSugar 12gProtein 17g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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