These Spicy Peanut Noodles are a quick and easy vegetarian dinner option for hot summer days. It’s an almost no cook recipe (all you have to do is boil the noodles and warm the sauce!) that’s hearty and full of flavor and crunch. The whole dish takes just 20 minutes to prepare, and I love how easy it is to customize this recipe based on whatever you have on hand!
Table of contents
This Is One of My Go-to Dinners on Busy Nights
I’m sure you have those nights in the summer where it’s just too hot to cook (Hello, Texas!). That’s when I turn to these 20-minute spicy peanut noodles! They’re an absolute dinner life saver. They’re filling and hearty while still feeling light and refreshing.
One of the best parts about this recipe is that several components can be made in advance. You can make your spicy peanut sauce and keep it chilled for up to 5 days. You can also cook your wheat noodles and rinse them in cold water ahead of time, as well as chop all your veggies.
This is a recipe I turn to over and over again for an easy vegetarian weeknight dinner. You can add whatever veggies you have on hand, or add your favorite proteins for an even more filling meal!
Ingredient Notes
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Peanut butter. Crunchy or smooth is fine here, use whatever you have to make the peanut butter sauce for the noodles!
- Red curry paste. Red curry paste gives this peanut sauce a hefty kick. You can find Thai red curry paste in most well-stocked grocery stores, Asian markets, or on Amazon. NOTE: A lot of curry pastes contain shrimp paste, so be sure to check labels if you want to keep this strictly vegetarian or vegan.
- Coconut milk. The coconut milk adds richness and tons of flavor. Use canned coconut milk, which can be found in the Asian aisle at most grocery stores.
- Sambal. Sambal is a chili garlic paste found in the Asian aisle at most grocery stores. You can swap in sriracha if that’s easier.
- Ginger. A little ginger grated into the sauce gives it a fresh flavor. You could substitute some ground ginger if that’s what you have.
- Noodles. Fresh wheat noodles are best here! Reference the image above to see the brand I used. You’ll find them in the refrigerated section of any Asian market.
- Veggies. Use your favorites here! I used carrots, cabbage, edamame, and cucumber.
- Herbs. Chopped cilantro and green onion are a must here.
- Toppings. I top my spicy edamame peanut noodles with chili oil, sesame seeds, and chopped peanuts. Serve with lots of limes on the side.
The Best Noodles to Use
When making Thai-style peanut noodles, fresh wheat noodles are my favorite to use. If you can’t find wheat noodles, here are some of my other favorites:
Rice vermicelli noodles. You can find dried rice vermicelli noodles in the Asian aisle of most well-stocked grocery stores. Opt for rice noodles vs the clear sweet potato noodles as those are very sticky and hard to store.
Soba/Ramen/Yakisoba noodles. Dried soba noodles are made with buckwheat and are very hearty! They’re great served chilled, like in this recipe. You can also use packages of instant ramen or yakisoba. Just cook the noodles according to package instructions and discard the broth seasoning packet (or save for another use).
Cantonese egg noodles. You’ll find dried cantonese (or ‘canton’) egg noodles packaged in little nests in the Asian aisle at many grocery stores. These work great and have a nice chewy texture. Just be sure to rinse them really well.
Spaghetti. In a pinch, you can use good old dried spaghetti but I urge you to get out of your comfort zone and try some new noodle types!
Tools Needed
How to Make Takeout-Style Spicy Peanut Noodles
- Make the spicy peanut sauce. Most recipes will tell you to simply whisk together your peanut sauce, but I find it so much easier to combine everything when the sauce is gently heated in a saucepan. Peanut butter is super thick and it only really smooths out when warmed up.
- Cook the noodles. You’ll want to follow the package instructions here. I recommend rinsing your noodles under cold tap water to prevent them from overcooking, then tossing them with sesame oil to prevent sticking.
- Chop all your veggies. You want everything in bite-sized pieces.
- Assemble. Divide the noodles into bowls and mix with your veggies. Drizzle peanut sauce on top and top as desired.
Jenny’s Tip: If using fresh wheat noodles as suggested, note that they’re usually coated in cornstarch. Rinse them really, really well with cold water and toss with a little bit of sesame oil to keep them from sticking.
Ways to Customize Your Noodles
This recipe is easy to customize based on whatever you have on hand!
Add a protein. I love meatless dinners, but if you’re looking to bulk this recipe up with a protein it’s so easy to do! Try adding my lemongrass grilled chicken or crispy lemongrass fried chicken, Thai turkey meatballs, Thai grilled shrimp, or even crispy tofu or tempeh. The possibilities are endless!
Switch up the veggies. Use whatever you have on hand! Some great options are thinly sliced bell peppers, blanched bok choy, mushrooms, cucumbers, cabbage, edamame, carrots, zucchini, etc.
Make it low carb! Are you looking for a lower carb plant-based dinner? Try swapping in zoodles or spaghetti squash strands for a low-carb option.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Quick and Easy Vegetarian Dinners
- Truffle Mushroom Pasta
- Creamy Tomato Orzo
- Texas Nachos
- Homemade Black Bean Burgers
- Bean and Cheese Tostadas
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Spicy Peanut Noodles Recipe
Ingredients
Peanut Sauce
- 1/4 cup peanut butter
- 1 cup full-fat canned coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon sambal or sriracha
- 2 teaspoons grated fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons dark brown sugar
- 1/3 cup water
Remaining Ingredients
- 14 oz fresh wheat noodles
- 1 cup chopped cucumber
- 2-3 carrots , peeled and shredded
- 2 cups shredded red cabbage
- 1 1/2 cups frozen edamame
- 4 green onions , thinly sliced
- 1/2 cup chopped cilantro
- 1 lime , cut into wedges
- 1/4 cup chopped salted peanuts
- chili oil , for topping
Instructions
- Make the peanut sauce. Combine all the peanut sauce ingredients together in a small sauce pan. Warm over medium-low heat while whisking until the sugar has dissolved. Cool to room temperature.
- Cook the noodles. Bring a pot of water to a boil and cook the wheat noodles according to package instructions. Fresh noodles usually only need 2-4 minutes. Drain in a colander and rinse really well with cold water. Toss with a bit of sesame oil.
- Assemble the bowls. Divide the noodles between bowls, mix in veggies, and drizzle with peanut sauce. Top with green onion, cilantro, chopped peanuts, and chili oil. Serve with limes on the side.
Storage Instructions
- To store: This is one of those recipes where I recommend storing everything separately. Toss your cooked noodles with a bit of oil and store in a zip-top bag for up to 5 days. Store the cooled peanut sauce in an airtight container in the fridge for up to 5 days. If the sauce is a little thick, thin it with a bit of water until it's thin enough to drizzle.
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