Spicy Peanut Noodles
Whip up these quick spicy peanut noodles for a satisfying and tasty meal that’s ready in 20 minutes.
I normally love a bit of peanut sauce on my Pad Thai noodles when we order take-out so when I saw this recipe for spicy peanut noodles on Eat with Clarity I decided to whip up a batch for lunch. These spicy noodles were a snap to throw together and I loved their simplicity but I think they would also be tasty with tofu, chicken, or different veggies too. This recipe makes quite a bit of sauce and I didn’t use it all so I stored the remainder in an airtight container in the refrigerator for other uses such as a dipping sauce.
How to Make Spicy Peanut Noodles
Cook the rice noodles per package instructions.
Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the garlic & ginger and cook, stirring constantly for 1 minute.
Remove the skillet from the heat and add the peanut butter, tamari (or soy sauce), rice vinegar, toasted sesame oil, sriracha, honey, crushed red pepper flakes, and chili garlic sauce. Whisk until well combined. Slowly add a few tablespoons of hot water until your sauce has reached your desired consistency and flavor. Taste the sauce then add more vinegar, soy sauce, sriracha, honey, water, if needed/desired, to taste.
Drain the noodles. Add about 1/4 of the sauce to the noodles and toss to coat evenly; add more sauce as needed per your preference. Serve with chopped green onions, crushed peanuts, crushed red pepper flakes, and lime wedges. Serve immediately. Enjoy.
Equipment
Ingredients
- 8 oz rice noodles
- 2 tsp canola oil
- 2 cloves of garlic, minced
- ½ tbsp fresh ginger, minced
- ⅓ cup creamy peanut butter
- 2 tbsp tamari or soy sauce **Low sodium
- ½ tbsp rice vinegar
- ½ tbsp toasted sesame oil
- 1-2 tsp honey, to taste
- 1-2 tsp sriracha, to taste `
- ¼ tsp crushed red pepper flakes, to taste
- 1 tsp chili garlic sauce
- ½ cup HOT water +/-
For Serving:
- Green onions, chopped
- Crushed peanuts
- Lime wedges
Instructions
- Cook the rice noodles in a large pot, per package instructions.
- Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the garlic & ginger and cook, stirring constantly for 1 minute.
- Remove the skillet from the heat and add the peanut butter, tamari (or soy sauce), rice vinegar, toasted sesame oil, honey, sriracha, crushed red pepper flakes, and chili garlic sauce. Whisk until well combined. Slowly add a few tablespoons of hot water until your sauce has reached your desired consistency and flavor. Taste the sauce then add more vinegar, soy sauce, sriracha, honey, water, if needed/desired, to taste.
- Drain the noodles. Add about 1/4 of the sauce to the noodles and toss to coat evenly; add more sauce as needed per your preference. Serve with chopped green onions, crushed peanuts, crushed red pepper flakes, and lime wedges. Serve immediately. Enjoy.
Simple yet very delicious and flavourful!
Welcome back. I keep saying I must make something with peanut sauce but haven’t got there yet but this looks very good and is too simple not to try.
Peanut noodles are truly one of life’s greatest pleasures. These look great!
These noodles look so good.
Oh, how I love this recipe. So simple, so many wonderful flavors. Thanks!
I’ve been craving a peanut sauce, like this. I have to make this, as it looks simple enough.
Nice recipe! I cooked the recipe exactly tonight. Very tasty.
Amelia,
I’m so glad you enjoyed the recipe. Thank you for taking the time to let me know.
-Pam
This looks so good! I’m gonna put it on the menu next week. Just curious how much honey should I use?
Jessica,
Thank you! I’ve corrected the recipe, 1-2 teaspoons, to taste. I hope you enjoy the noodles!
-Pam