Thai Peanut Noodles
This Thai Peanut Noodles recipe has a delicious sauce that consists of toasted sesame oil, freshly grated ginger, peanut butter, soy sauce, and chili garlic sauce. These bold flavors along with roasted broccoli, sugar snap peas, and bell peppers really bring this recipe’s Asian-inspired roots full circle.
Why This Recipe Works
- Easy Thai peanut noodles recipe. This recipe is so easy! It’s the perfect meal for lunch or dinner. (Which, confession, I’ve made for lunch 3 times in a 2 week period). Trust me, you’ll want to eat this over and over again.
- Delicious peanut sauce recipe. You’ll love the combination of soy sauce, peanut butter, sesame oil, and honey!
- Peanut noodles with vegetables. There are so many delicious vegetables packed into this Thai noodles recipe!
- Broccoli: I use about two broccoli heads. I think the broccoli is one of my favorite parts of this peanut noodles with vegetables dish.
- Red Pepper: Feel free to use other colors (yellow bell pepper or orange bell peppers are great too). It just brings some bright colors to this Asian peanut noodles dish!
- Sugar Snap Peas: The sugar snap peas are a cross between garden peas and snow peas. You can eat the entire pod!
- Toasted Sesame Oil: The sesame oil paired with the creamy peanut butter will create the tastiest Thai peanut sauce!
- Spaghetti Noodles: You’re welcome to use whatever noodle you’d like! Soba noodles, gluten free noodles, rice noodles, tamari, etc.
- Creamy Peanut Butter: You can use crunchy peanut butter in the peanut butter sauce if you’d prefer. You can top the peanut asian noodles with dry roasted peanuts so keep that in mind if you use crunchy. You can also use natural peanut butter if you’d like — it won’t really mess things up with the consistency.
- Soy Sauce: I always use low sodium soy sauce in this peanut noodles with vegetables recipe.
- Chili Garlic Sauce: If you want to kick the spice level up a notch, add more. The 1 1/2 tsp is more family friendly.
- Roast the broccoli. Place the broccoli on a baking sheet and toss with sesame oil. Sprinkle with salt and pepper and roast in the oven at 425°F for 15 minutes or until slightly tender.
- Cook the noodles. Bring a large pot of water to a boil. Add the noodles and cook until al dente.
- Make the peanut sauce. Add the sesame oil, garlic, and fresh ginger to a large skillet over medium heat. Cook for 2 minutes, stirring often. Add in the peanut butter, soy sauce, chili sauce, honey, and water. Stir until smooth.
- Toss the noodles and vegetables in the peanut sauce. Add the sliced red peppers and snow peas to the sauce. Drain the noodles and add them to the skillet and toss to coat. Add in the broccoli when they are done roasting.
- Serve! Top your Thai peanut butter noodles with sliced green onions, dry roasted peanuts, and chopped fresh cilantro and serve immediately!
Feel free to add more veggies. One time I added a handful of thinly sliced carrots (it was really good!). If you want to do this, add them to the sauce when you add the peas and sliced red peppers. Edamame is another yummy addition!
You can use more or less broccoli if you’d like. The 2 heads of broccoli is just a guide 🙂
Replace the noodles with cooked quinoa if you’d like.
Top with some sesame seeds!
Use zucchini noodles (aka zoodles) for a healthier option.
You can add protein if you’d like. Great options are shrimp, steak, or chicken.
Make Ahead, Storing, and Freezing
You can make the sauce ahead of time and store it in an airtight container or jar in the fridge for up to 2 weeks.
Store any leftovers of the peanut noodles in an airtight container in the fridge for up to 5 days.
I don’t recommend freezing pasta! It will go mushy once frozen and thawed.
I would recommend a long noodle like spaghetti, angel hair, linguine noodles, soba noodles, ramen noodles, rice noodles, etc.
The amount of chili garlic sauce listed in the recipe will make this family friendly. If you want it spicier, feel free to add more of that sauce!
You can use sriracha sauce, chili paste or chili garlic paste instead. Just note that the flavor will taste slightly different than what the chili garlic sauce will give you.
If that’s what you have then definitely! You can really use whatever vegetables you like and think would be yummy in this dish. I think the broccoli, red peppers, and sugar snap peas are a great combination and work with the Thai cuisine.
More Dinner Recipes
Thai Peanut Noodles
- 2 heads broccoli - cut into florets
- 1 1/2 tablespoons toasted sesame oil
- pinch salt
- pinch pepper
- 8 oz spaghetti noodles
- 5 tablespoons toasted sesame oil
- 1/2 teaspoon garlic - minced (about 2 cloves)
- 1 teaspoon ginger - freshly grated
- 1/2 cup creamy peanut butter
- 1/3 cup soy sauce - I always use low-sodium
- 3/4 cup water
- 1 1/2 teaspoons chili garlic sauce - add more for spicier dish (the 1 1/2 tsp is more family friendly)
- 1 teaspoon honey
- 1/2 red pepper - thinly sliced
- 3 oz sugar snap peas - or a small handful
- 2 green onions - sliced
- 1/3 cup peanuts
- 1/4 cup cilantro - chopped
- Preheat oven to 425°F.
- Place broccoli on baking sheet. Drizzle the sesame oil overtop. Toss to coat. Sprinkle salt and pepper overtop. Toss to coat. Roast in the oven for 15 minutes or until slightly tender.
- Bring a large pot of water to boil. Add the noodles and cook until al dente.
- Meanwhile, in a large skillet over medium heat add the sesame oil, garlic and ginger. Cook, stirring often for about 2 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, and honey. Stir until smooth. Stir in the sliced red peppers and snow peas.
- Drain the pasta and add the noodles into the skillet full of the sauce. Toss to coat so that the noodles are covered in the saucy goodness.
- When broccoli is finished roasting, remove from oven and transfer the vegetables to the skillet. Sprinkle the peanuts, green onions, and cilantro on top. Toss to coat.
- Portion into individual servings. Enjoy!