Thai Peanut Noodles

Veggie • 15 Min • Comfort

Creamy, savoury, slightly spicy Thai-inspired Peanut Noodles that come together in just 20 minutes. Made with simple ingredients and a silky sauce that coats every noodle perfectly, this dish is comforting, flavourful, and ideal for busy weeknights.

• 8 oz rice noodles (or spaghetti)
• 2 cloves garlic, minced
• 1 small carrot, shredded
• 1 cup shredded cabbage (or spinach)

• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1–2 tsp sriracha (optional for heat)
• 2–4 tbsp warm water (to thin sauce)

• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Handful of chopped peanuts
• Lime wedges (optional)

• Extra lime
• Fresh cilantro (optional)
• Grilled chicken or tofu (optional protein)

1. Cook the noodles

Boil noodles according to package instructions. Drain and set aside.
Tip: Rinse briefly with warm water to prevent sticking.

2. Make the peanut sauce

In a bowl, whisk peanut butter, soy sauce, honey, rice vinegar, sesame oil, sriracha, and warm water until silky-smooth.
Adjust water until the sauce is pourable and glossy.

3. Sauté the aromatics

Heat a drizzle of oil in a skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
Add shredded carrot and cabbage; sauté 2–3 minutes until lightly softened.

4. Combine noodles + sauce

Add cooked noodles to the skillet. Pour the peanut sauce over top and toss for 1–2 minutes until evenly coated and warmed through.

5. Finish with toppings

Remove from heat. Sprinkle green onions, sesame seeds, and chopped peanuts.
Serve with lime wedges for brightness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

• Large pot (for noodles)
• Skillet
• Mixing bowl
• Whisk or fork
• Cutting board and knife

Make it spicy: Add extra sriracha or crushed red pepper.
Make it mild: Skip the spice entirely.
Noodles: Rice noodles give the best texture, but spaghetti works perfectly.
Vegetables: Swap for bell pepper, snap peas, spinach, or broccoli.
Protein options: Grilled chicken, tofu, shrimp, or leftover rotisserie chicken.
Peanut-free: Use almond butter or sunflower seed butter.
Sauce too thick? Add warm water, one tablespoon at a time.
Sauce too thin? Add an extra spoon of peanut butter.

• Refrigerator: Up to 3 days in airtight container.
• Freezer: Not recommended (noodles get mushy).
• Reheat: Add a splash of water and warm gently in a skillet or microwave.

• Pantry-friendly ingredients
• Naturally vegetarian
• Super creamy and comforting
• Ready in 20 minutes
• Easy to customize with vegetables or protein

You may also enjoy our Fresh Mexican Bean Chili, try the 30 Min Lemon Garlic Chicken, or go for a 20 Min Mediterranean Beef Skillet.