Go Back
Delicious spicy peanut butter noodles garnished with green onions.

Spicy Peanut Butter Noodles

A quick and easy recipe featuring creamy peanut butter and brown rice noodles, combined with sriracha and ginger for a warm, nutty dish perfect for any weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 16 ounces brown rice noodles they hold the sauce nicely and are naturally gluten-free.
  • 2/3 cup creamy peanut butter choose your preferred creaminess.
  • 4 tablespoons low-sodium tamari or soy sauce tamari if you need gluten-free.
  • 1 tablespoon fresh grated ginger brightens and lifts the peanut flavor.
  • 3 cloves garlic, minced provides savory depth.
  • 1 tablespoon neutral oil (avocado, sunflower, or light olive oil) for lightly sautéing aromatics.
  • 1 tablespoon rice vinegar adds acidity and balance.
  • 1 tablespoon toasted sesame oil for a toasty finish.
  • 1-2 tablespoons sriracha start with less if you’re heat-shy.
  • 1-2 tablespoons maple syrup balances the spice and salt.
  • 1/3-1 cup hot water to loosen the sauce to your preferred consistency.
  • 1/2 teaspoon red pepper flakes optional, if you like more heat.
  • 2 teaspoons chili garlic sauce optional, for an extra savory spicy layer.
Optional add-ons
  • to taste crushed roasted peanuts for crunch and extra peanut flavor.
  • to taste thinly sliced scallions or chives for fresh, oniony brightness.
  • to taste lime wedges a squeeze livens up the whole bowl.
  • to taste shredded carrots, thin cucumber ribbons, or julienned bell pepper for freshness and color.
  • to taste blanched broccoli, steamed edamame, or sautéed mushrooms to add heartiness.
  • to taste cilantro or Thai basil for herbal lift.
  • to taste toasted sesame seeds for extra nuttiness.

Method
 

Preparation
  1. Grate the ginger, mince the garlic, and measure out all other ingredients.
Cook the noodles
  1. Bring a large pot of water to a rolling boil and salt it generously. Add the brown rice noodles and cook according to package directions until al dente (usually 4–6 minutes).
  2. Drain the noodles in a colander. If serving the dish cold, rinse under cool water to stop cooking. If serving warm, toss with a little neutral oil to prevent clumping.
Sauté aromatics
  1. In a skillet over medium heat, add neutral oil. Once warm, add minced garlic and cook for 30–45 seconds.
  2. Add grated ginger and sauté for another 30–60 seconds, careful not to let the garlic brown.
Make the sauce
  1. In a medium bowl, combine peanut butter, tamari or soy sauce, rice vinegar, toasted sesame oil, sriracha, and maple syrup. Whisk to combine.
  2. Add hot water gradually until you reach a pourable consistency. Taste and adjust flavors as needed.
  3. Stir in the sautéed garlic and ginger.
Combine noodles with sauce
  1. Transfer warm noodles to a large bowl and add half the sauce, tossing to coat.
  2. Add vegetables if desired and toss to combine.
  3. Serve immediately with remaining sauce either on the side or drizzled on top.
Garnish
  1. Garnish with crushed peanuts, scallions, sesame seeds, and lime wedges.

Notes

If your peanut sauce thickens too much, whisk in hot water to loosen. Store mixed sauce in an airtight jar for up to 3 days.