Easy Spicy Thai Peanut Noodles

Name: Easy Spicy Thai Peanut Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 8 oz rice noodles; 1/4 cup peanut butter (smooth or chunky); 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp honey; 1 tsp sriracha (or more for extra heat); 1 tbsp sesame oil; 1 garlic clove, minced; 1/4 cup warm water; 1/4 cup chopped green onions (for garnish); Crushed peanuts (for garnish); Fresh cilantro (optional for garnish)

Isabella

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These Easy Spicy Thai Peanut Noodles are creamy, nutty, and full of vibrant Thai flavors. They come together quickly and are perfect for a busy weeknight dinner or meal prep. With a rich peanut sauce and a little bit of spice, every bite is both satisfying and delicious.

Why You’ll Love This Recipe

I love how simple and flavorful this recipe is. The combination of creamy peanut butter, soy sauce, honey, lime, and a hint of sriracha creates the perfect balance of savory, sweet, and spicy. The rice noodles absorb all the amazing sauce, making each bite incredibly tasty. Plus, this dish takes only 15 minutes to prepare, making it an ideal weeknight meal. Garnished with crunchy peanuts, fresh green onions, and optional cilantro, it’s a dish that’s as delicious as it is visually appealing!

Ingredients

8 oz rice noodles

1/4 cup peanut butter (smooth or chunky)

1 tbsp lime juice

1 tbsp honey

2 tbsp soy sauce

1 tsp sriracha (or more for extra heat)

1 tbsp sesame oil

1/4 cup warm water

1 garlic clove, minced

1/4 cup chopped green onions (for garnish)

Crushed peanuts (for garnish)

Fresh cilantro (optional for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the rice noodles according to the package instructions. Drain them and set aside.

In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, sesame oil, garlic, and warm water. This will create a creamy and flavorful peanut sauce.

Toss the cooked noodles with the peanut sauce until they are fully coated.

Garnish with chopped green onions, crushed peanuts, and fresh cilantro for extra flavor and texture.

Serve immediately and enjoy your spicy, creamy Thai peanut noodles!

Servings and Timing

Servings: 2

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Storage/Reheating

If you happen to have leftovers, I recommend storing them in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place the noodles in the microwave for 1-2 minutes or heat them in a pan over low heat. You can add a splash of warm water or more soy sauce to bring back some of the sauce’s creaminess if needed.

Related Recipes:

Easy Thai Chicken Curry Soup

FAQs

Can I make this recipe in advance?

Yes, you can prepare the peanut sauce in advance and store it in an airtight container in the fridge for up to a week. When you’re ready to serve, just toss it with freshly cooked noodles.

How can I make these noodles spicier?

If you like it extra spicy, add more sriracha to the peanut sauce or sprinkle some red pepper flakes on top before serving. Adjust the spice level to suit your taste.

Can I use a different type of noodle?

Yes! While rice noodles are traditional for this dish, you can use any noodle you prefer, such as soba noodles, egg noodles, or even spaghetti.

Is this recipe vegetarian or vegan?

This recipe is vegetarian as it contains honey, but you can make it vegan by substituting the honey with maple syrup or agave nectar.

Can I add protein to this dish?

Absolutely! You can add grilled chicken, shrimp, tofu, or even tempeh for extra protein. Just cook the protein separately and toss it in with the noodles.

Conclusion

These Easy Spicy Thai Peanut Noodles are the perfect quick meal that doesn’t sacrifice flavor for speed. Whether you enjoy them for a quick weeknight dinner or meal prep for the week, they’re sure to satisfy your cravings for something creamy, spicy, and packed with bold flavors. Give this recipe a try and enjoy a simple yet delicious dish.