Peanut Noodles
These Peanut Noodles are covered in a creamy peanut sauce for a unique Asian inspired Thai dish that will have your family begging for more. Sometimes these peanut butter noodles are called beggar’s noodles because of its simple ingredients like spaghetti and peanut butter.
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THAI PEANUT NOODLES RECIPE
We eat pretty traditional food around here. Nothing too crazy.
I love down home cooking and so those are the recipes I lean towards.
These are Asian Peanut Noodles. Before you go running the other direction, hear me out.
These noodles are like nothing I’ve had before. It’s regular spaghetti noodles covered in an Asian inspired peanut butter sauce. Of course you could use Ramen noodles or your favorite noodles instead.
My kids were playing with their friends as I prepared this and they stopped playing at least five times to say, “What is that good smell?” “What are you cooking?”
I do realize that this is the third recipe with peanut butter in it in the last week and a half that I’ve shared with you.
I’m sorry. Especially if you are allergic to nuts, then I’m really sorry.
I just have this thing with any kind of peanut butter. I can’t get enough of it.
And don’t skip the sesame oil. It’s not always something I have on hand but the sesame oil adds that flavor that cannot be replaced by anything.
Remember when my sister was trying to get pregnant via in vitro and the doctor told her to eat as many calories and she could…so she ate an entire jar of peanut butter every week?
Yeah. I was sooo jealous. That’s pretty much my dream.
I came close to being the Peanut Butter Queen when I ate this entire Peanut Butter “Cheese” Ball by myself.
There’s just enough sauce for the noodles. If you love your noodles drowning in sauce, you might want to double the sauce. Don’t knock ’em til you try them.
OTHER ASIAN RECIPES
- Easy Asian Chicken and Rice Bowl
- Thai Coconut Peanut Chicken
- Grilled Asian Salmon
- (Keto) Egg Roll in a Bowl
- Egg Drop Soup
- Korean Beef and Broccoli
Peanut Noodles
Ingredients
- 8 ounces spaghetti
- 2 tablespoons toasted sesame oil
- 1 bunch green onions, sliced (white parts only - reserve green parts for garnish)
- 1 teaspoon minced fresh ginger, (see Note)
- 1/3 cup creamy peanut butter, (use crunchy peanut butter if you want nuts in it)
- 1/4 cup low-sodium soy sauce
- 1/4 cup hot water
- 1 Tablespoon cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Cook spaghetti in a large pot of salted water until al dente according to package directions. Drain.
- While noodles are cooking, prepare the creamy sauce. In a small skillet, heat sesame oil over low heat Add the onions (white parts only) and cook until tender. Add the ginger and cook for about 1 minute.
- Increase the heat to medium and stir in the stir in remaining sauce ingredients: peanut butter, soy sauce, water, vinegar, sugar, and pepper. Stir until combined. Remove from heat.
- Toss the hot noodles with sauce and garnish with sliced green onions and crunchy peanuts if desired. Store leftovers in an airtight container.
Hi! I love this recipe! It’s identical to one I’ve used for years from All Recipes website. I agree with everyone else. It’s delicious!
Made it as a main dish with chicken breast strips in it and asparagus on the side. Family loves it!
Yay! THank you!
We really enjoyed this! I reduced the sesame oil (maybe half but wanted enough because it adds so much flavor). I also used a combination of peanut butter and peanut butter powder to lower the overall fat. I included shredded carrots and red peppers to boost the daily veggies. I made a little extra sauce and it was great to use with potstickers! Thank you!
You’re welcome!
This was very tasty and easy to make. Thanks!
Thank you!
Has anyone tried adding chicken to this? I’m thinking it could be delicious.
Made this recipe today. It was an excellent side dish. I will definitely make this again. I could see this as a main as well if you added some sauted peppers and chicken. I would garnish with peanuts. Thank you for the excellent recipe.
You’re welcome!
Been skeptic in trying this one as my daughter was a bit picky when it comes to food. But she loved it!
Yay!
My daughter and I adore these noodles! Into regular, frequent rotation they go! So quick to put together and mighty delicious. The only thing we changed was the amount of toasted sesame oil because I find it too prominent. I used 1 tsp and used a light flavored oil to get to 2 2 TBS. Thank you !
These noodles are so good! I make them all the time. They are excellent left over as well! The last few times I’ve used shells rather than spaghetti pasta and I almost like that better.
Ooh yum!
The Peanut Noodles … VERY tasty!
I’ve made it twice now,
Instead of fresh ginger, i used the Gourmet Garden Ginger Paste, works nicely.
Was wondering if the noodles can be frozen?
Sure! They can be frozen.
This was absolutely disgusting. I had to sub sunflower butter for peanut butter since we have allergies here but that shouldn’t matter. It was salty and only salty. Yuck!
I have a feeling that would make a difference. Maybe try it as written next time?
There are peanut allergies in this house and I’ve done this substitute with other recipes that have had peanut butter in them. I ended up adding a bunch of honey and sugar but most of it went in the garbage.
I have to agree. Way too much salt. I had a bad feeling when I was adding soooo much soy sauce. Inedible as the recipe is written but probably ok if you cut the soy sauce by tons. But nothing to write home about.
Are you using low-sodium soy sauce? That makes a big difference.
It’s okay if you didn’t care for the recipe but no need to be nasty. Just say “it was a bit too salty or bland for me”.
Christy, So far my family has loved the recipes that I have tried!! Thanks so much for sharing and re-igniting my love of cooking!
thank you!
I’ve been making this recipe for several years. Being vegan, I can make this for non- vegans and it’s always a big hit. I started adding broccoli to add more veggies and we have it a couple times a month. I can make it from memory.
I bet broccoli is a great addition!
Do you think this would be good with zucchini spirals instead of pasta?
I mean it’s definitely a completely different dish but worth a try.
This is delicious!! I added a steamed mix of frozen snap peas, carrots, broccoli, and water chestnuts on top just before serving. Big hit at my house. Thanks for a yummy recipe!
Yum!
SO good!! I added extra ginger for more flavor. I used all pasta water but it made it too thick, next time I won’t use as much pasta water.
Glad to hear that!
My daughter is allergic to sesame seeds, is there another oil you would recommend using?
Honestly the sesame oil adds so much here but you can use any other oil.
I stumbled across this recipe because I had this sudden craving for peanutty foods! As an Asian, I’d like to suggest you to try Perilla oil (Search ‘ottogi perilla oil’ on Amazon. The flavour isn’t as strong as sesame – it is a little subtle but still carries that nutty taste.
I made this with zucchini and sweet peppers in addition to the stated ingredients, It worked wonderfully,. Great recipe!
Made this tonight and the family loved it. I added shredded carrots, peas and cut up leftover pork roast. Also added some of the pasta water to thin it out a bit. Very different fish to liven things up.
I like your twist!
Followed the recipe and I enjoyed it. Though I either added too much crushed red pepper or it was just too spicy for my taste. Just for my taste, I would omit the red pepper and definitely add a squeeze of fresh lime juice to brighten it up as they say.
Thanks for your feedback.
Hello,
I tried the peanut butter noodle recipe today oh Em Gee it’s the best thing I have ever eaten! Try to leave five stars but there’s something wrong that wouldn’t allow it. Thanks so much for the terrific recipe I have been eating vegan for the past month and I’ve been looking for some interesting recipes and I’m so excited that I found this one thanks again.
Excellent noodle dish, nice blend of flavors and very easy to prepare. My family eats lots of vegan meals and we loved this recipe. I recommend using the low sodium soy sauce like the recipe suggests. Thanks for the great recipe!
You’re welcome!
Oh another things to use in this recipe is PB2 PEANUT BUTTER POWDER get it at WALMART and at HEALTH FOOD STORES
APPLE CIDER VINEGAR (BRAGGS, ORGANIC GREAT VALUE APPLE CIDER VINEGAR) get at WALMART
I plan on making this tonight. Have you ever added chicken to it? Or has anyone on the feed? Thanks.
No but you totally could!
Delicious!!
Thank you!
I plan to make this tonight. Can you please give the caloric content for this recipe?
Figure it out geeze it’s not that hard. Ppl r so lazy these days. Maybe you want her to wipe ur ass while she’s at it too
Pretty crude remark Kaylani…..and completely uncalled for.
Talk about a disproportionate response. O_O
Why are you such an a**hole? THATS the real question.
I made this tonight and it was delicious! I added a couple cloves of chopped garlic and used about 1 tablespoon of chili oil that had a lot of crushed peppers in it. It had the perfect kick!
I bet that spicy addition was delicious.
these are godlike. christy, keep fighting the good fight. you have absolutely outdone yourself. hats off to you, as these noodles have changed my life.
Wow thank you. I love the saying fighting the good fight. Just read it in Timothy!
Excellent vegan meal! Added some shredded, raw carrots, & some cold, cooked edemame to the final minute of the cooking pasta (used linguine). Added some crushed peanuts on top, too. Perfect! Will add a sprinkle of crushed red pepper, next time, too. Keeper!
Thank you!
Great peanut noodle recipe. Easy too. I like to add something green (broccoli, spinach or kale) and some peanuts.
Great tip Tom!
Ahh I forgot to give it 5 stars oops
Thank you!
Love this recipe! So much better than the others I’ve previously tried. All the “no cook” peanut sauces end up super bland and the flavors don’t incorporate, so I’m glad this one called for the green onions to be cooked.
I’m so glad you liked it!
I take a vegetable peeler to a fresh carrot and add the strips a minute or two before the spaghetti is done. It adds a veggie but doesn’t really change the texture.
I’ve made this recipe at least a dozen times and it is now a family favorite! one change that I make, in order to sneak in some more veggies, is to thinly slice and parboil cabbage and carrots. Flash boil for 2 minutes and then remove from heat, mix in later with the pasta. The kids don’t even know it’s there! I add sauteed tofu on top. We love it
Thank you!!! That makes me smile.
Thank you for the recipe- it looks delicious! Just wondering about the peanut butter- do you use natural non sweetened or can I use my Kraft creamy peanut butter? I was concerned about the amount of sugar in the Kraft peanut butter!
I used JIF and it’s fine.
I have been obsessed lately with finding the best peanut sauce recipe – and I think this is the one! I love the flavor of this sauce so much! I made rice noodles instead of spaghetti and added kale, cabbage, carrots and bell peppers at the end for crunch and oh my it was tasty! This will be my go to recipe for anytime I have a need for peanut sauce! Thanks for the recipe!
You’re welcome!
Delicious. That is all.
Haha. Thanks!
Had some left over cooked rice noodles and just made this. So tasty!! A winner recipe! Thanks for sharing. 😊
You’re welcome. Glad you enjoyed it.
I made this recipe tonight and the only thing I did different was half the noodles for 2 people while making the full recipe for the sauce and I added cubed chicken breast. It was SO SO SO good!! Not to mention super easy and fast. Definitely keeping this recipe! 🙂
Glad you enjoyed it as much as I did!
Yum. Made this tonight. Doubled the sauce. Husband and I really enjoyed it. Thanks for sharing the recipe.
You’re welcome!
This recipe is fabulous! The perfect ratio of noodles to sauce!
One of my absolute favorite dishes is peanut butter noodles. I have them at least once a week 🙂
Can this dish be prepared and then eat cold? I’d love to take something like this on a picnic
Sure! You can go either way.
Wow! It tastes awesome and it was so easy to make. I used regular soy sauce, cos I couldn´t find low sodium (living in Germany), next time I am going to use a little less, cos it´s a bit too salty. And I used crunchy peanut purree(store bought).
Thanks for sharing 🙂
Very very good!!!! I added frozen peas and carrots. I tasted as I cooked. This is a keeper! I didn’t even miss meat with this dish. yum.
I know, right?
I have been following your blog for a couple of months now and have made several recipes. I have loved them all! These noodles are AMAZING… my husband and I couldn’t get enough of them! I somehow just saw on here that you have a cookbook out and I am purchasing it immediately! Thanks for all of the delicious recipes 🙂
Thank you Keri!
Never apologize for posting about peanut butter! 😉 Especially when it includes noodles.
Looove peanut noodles. Love this simple version. Asian and Mexican are always dishes I have a hard time keeping simple because there are so many delicious add-ins. Bring on the cilantro.
I make something similar quite often, but with more veggies in it. Our kids LOVE it. Yum, yum.
Sounds pretty easy to prepare and with few products, but so delicious!
This looks amazing! I love the combination of peanut with ginger and green onions
I love noodles—especially with anything on it that resembles peanut sauce. Peanut sauce craze hit me late in in life—but strong. So I am liking this recipe.
Hit me late too apparently.
This recipe really sounds good to me because it has peanut butter in it.
Oh and pasta–l love pasta.
hI cHRISTY, LOVE YOUR RECIPIES, WANTED TO KNOW WHAT KIND OF PEANUT BUTTER DO YOU USE, NATURAL OR REGULAR WITH ADDED STUFF
I used regular old JIF. I’m sure you could use whatever you want thought since you’re melting it down.
I love making my own “take-out” at home too. It is so much healthier and not to mention; cheaper!!
This is delicious and I would very much enjoy these noodles. Catherine
Thanks! Hope you do!
I have a very similar recipe to this and I love love love it. So much spicy peanut butter goodness! Try topping it with extra peanuts. The crunch is amazing.
I’m shooting myself for not topping it with extra nuts!!
Can’t go wrong with classic peanut noodles! These are a great weeknight treat!
Thanks for sharing! This looks really easy and sounds like it would be good. We don’t like ginger though, so I’d omit it. I would think it would still turn out pretty well though.
Kat,
Honestly I’m not a ginger fan at all. It’s very subtle and I feel like you would be missing something if you left it out.