Hungry but don't have time to cook?! These spicy peanut butter noodles are just for you. They're vegan, gluten free, easy to whip up, ready in just about 20 minutes and packed with delicious peanut flavor.
1/3-1 cup hot water (hot water mixes with peanut butter more easily than cold)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1-2 tablespoons sriracha
1-2 tablespoons maple syrup or honey
1/2 teaspoon red pepper flakes (can omit for less spice)
Optional: 2 tsp chili garlic sauce
Categories
Noodles
Cuisine
American
Steps
Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.
Saute over low heat for about 2 minutes or until golden brown. Add in the grated ginger and saute for 1 more minute.
Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency.
How much you need will depend on the brand of peanut butter you used as well as your personal preference.
Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.
Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.
I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!
Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.
Nutitrion
Serving Size: 1 bowl
Calories: 465 kcal
Carbohydrates: 59 g
Protein: 8.6 g
Fat: 16.5 g
Sugar: 4 g
Reviews
Megan M on 2025-08-30 (5 stars): This recipe is absolutely delicious! My boyfriend is mildly allergic to peanut butter, so I have to wait until he travels to make it lol. But I’m going to try with almond butter next time and see how it is, so hopefully he can enjoy it too. I use 8oz of noodles because I like it saucy.
Bethany on 2025-08-12 (5 stars): Been looking for a quick tasty peanut noodle recipe. This will be in our rotation from now on!
Sarah on 2025-08-10 (5 stars): Amazing! Everyone in my family loved this recipe.
Bret Leupen on 2025-07-26 (5 stars): This recipe is fantastic! Goes well with roasted Brussels sprouts for a nice vegetarian dinner!
carol alexander on 2025-07-22 (5 stars): This sauce is amazing!! Wow!
Priscilla on 2025-07-16 (5 stars): Sooo yummy, I added cut up mini bok choy and shrimps! Supper everyone loved in 15 minutes.
Kelly on 2025-07-14 (4 stars): I omitted the syrup, because commercial peanut butter already has sugar in it, so I suspected that it would be overkill for anyone who doesn't like sweet sauces.
I was also out of rice vinegar, so I zested some lime for the acid, and it turned out great.
JoNell on 2025-06-28 (5 stars): We were hungry for spicy peanut noodles and your recipe was the first one that popped up in my search. This sauce is so delicious, and so easy to make with pantry staples. I love that it makes a lot of sauce. I'm thinking the leftover sauce could be used as a dipping sauce for spring rolls or for a chopped cabbage salad. Nice that it's gluten and dairy free for family members that can't eat gluten or dairy. So good!!!! Thank you!!!!
Theresa on 2025-06-08 (5 stars): I made this last night for my boyfriend and I was so impressed with it that i now feel like I never have to order noodles for takeout again!! Thank you for this recipe - it is so delicious!! I used egg noodles and it gave the perfectly slippery surface that I was looking for. The peanut sauce was so velvety smooth too! I will be making these again anytime I have a craving for noodle takeout!
Annie on 2025-05-06 (5 stars): I’ve tried many spicy peanut noodle recipes and this is, by far, the best and easiest. Yum, thank you!
Karly on 2025-05-02 (5 stars): Amazing!
Chris on 2025-03-29 (5 stars): Outrageously good! Easy, great notes (added shrimp) and great hot or cold! Next time I'm doubling the sauce and saving for any edible food that I have in our out of the fridge! Nice work!
Donna on 2025-03-27 (5 stars): I had some leftover brown rice noodles that I was going to toss, but I decided to look for an Asian peanut butter sauce recipe. I came across yours and gave it a go. I made half a recipe. Delicious! I used natural peanut butter, which has no sugar, so I ended up adding a bit more maple syrup for sweetness. I'm saving this one! Thanks for a great recipe!
maddie on 2025-03-23 (3 stars): was way too sweet, do not recommend
Erin on 2025-03-16 (4 stars): This was a great base recipe. I made the sauce basically as listed but instead of olive oil, I used chili oil to sautee the garlic and ginger. I also shredded king oyster mushrooms, dry sautéed the mysteries moisture out of them until they started to brown, I also wok'd cabbage, carrots, onion and the mushrooms and tofu in chili oil. My husband and I like it hot so we added about 2-3 tablespoons each of Sriracha and chili garlic sauce. Mixed in thin udon udon noodles and the sauce. Wow what a delicious flavor packed meal!
Kai on 2025-03-11 (5 stars): **excuse my typos lol, I want to add that I'm not a big FAN of peanut butter, but this was deliscious!! The peanut butter pairs so well with the soy sauce and sriracha. If you season it to your likely, it eliminates the 'peanuty' taste and leaves you with a bold creamy flavor.
