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These 20 Minute Thai peanut noodles are so simple to make, loaded with fresh cilantro and crunchy peanuts, and all topped off with a spicy peanut sauce that is just irresistible!
Do you ever get one of those cravings where nothing, and I mean nothing, will do except for a huge bowl full of noodles?
Carbs, man. I try to avoid them, but sometimes you’ll see me face first in a plate of pasta.
We do a lot of my Cajun Shrimp Pasta and this Crockpot Lasagna is actual heaven on Earth.
And sometimes we do these Thai inspired peanut noodles. This is probably not an authentic dish, but it’s darn delicious and I love it either way.
If you also like spice, be sure to try our hot honey chicken wings and Cajun sausage and rice too!
Serve this up with our Asian Cucumber Salad for a tasty meal.
What We Love About This Recipe:
- This recipe takes 20 minutes from start to finish!
- These peanut noodles pack in big, bold flavors thanks to the cilantro, sesame, peanut butter, and red pepper flakes.
- These are a nice change from the usual red sauce pasta dishes that we often eat in our house.
Ingredient Notes:
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Noodles – We’re using spaghetti noodles, but you can use ramen or another type of noodle, if preferred. Rice noodles would also work well.
Sesame Oil – Adds loads of flavor and should not be skipped or substituted.
Peanuts – Obviously a pretty important part of these Thai peanut noodles. The crunchiness of the peanuts with the spicy noodles is a perfect combination!
Cilantro – Swap this out for basil if you’re not a cilantro fan.
What Readers are Saying!
“Super quick and easy peanut sauce recipe. I make it a little less spicy for the family and generally add some grilled chicken.” – Jenn
How to Make Spicy Thai Peanut Noodles:
Boil the Noodles: First up you’re going to need to prepare the noodles. Start boiling some water and add whichever type of noodles you plan to use. Just follow the package instructions and cook for however long it calls for.
While the noodles are cooking you can move on to the next step to begin preparing the Thai peanut sauce!
Spicy Thai Peanut Sauce: Heat up the sesame oil with the red pepper flakes on the stove for a couple minutes. Keep the heat low and do not let the oil burn. If it starts to smoke, the oil is burnt and you’ll want to dump it out and start over.
Sesame Oil
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
After heating strain the oil through a mesh strainer into a mixing bowl. Discard the red pepper flakes. Now you can stir in the peanut butter.
Finally, add the soy sauce and honey to the oil/peanut butter mixture and continue stirring until all of the sauce ingredients are well combined.
Helpful Tip!
We like our Thai peanut noodles to be fairly spicy, so we use a full tablespoon of red pepper flakes. You can reduce this amount for a less spicy sauce or leave the red pepper flakes in the sesame oil for less time. Either way, you’ll have a more mild sauce.
Combine: When the noodles are finished cooking, drain the water from them, and then add the noodles in with the spicy peanut sauce. Toss it well to make sure that the noodles get fully coated in the sauce.
We like to top these spicy Thai noodles with some chopped peanuts, green onion, and cilantro. You’ll love the texture of these peanut sauce noodles with the crunchy peanuts!
FAQs:
Absolutely! Add cooked and chopped chicken, pork, or tofu to the noodles and coat in the sauce. No other adjustments need to be made.
This peanut sauce has sesame oil, red pepper flakes, soy sauce, peanut butter, and honey.
More Pasta Favorites:
MORE ASIAN INSPIRED DISHES!
- Bacon Fried Rice
- Instant Pot Lo Mein
- Asian Brussels Sprouts
- Teriyaki Chicken Stir Fry
- Korean BBQ Pork Chops
Spicy Thai Peanut Noodles
Ingredients
- 12 ounces spaghetti
- 1 tablespoon red pepper flakes more or less, to taste
- 1/3 cup sesame oil
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons peanut butter
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup peanuts
Instructions
- Bring a large pot of water to a boil and cook noodles according to package directions.
- While noodles are cooking, heat the sesame oil and red pepper flakes over low heat for 2-3 minutes. Do not let the oil smoke.
- Strain through a fine mesh strainer, discarding the pepper flakes and saving the oil. Stir the soy sauce, honey, and peanut butter into the oil until smooth and creamy.
- When noodles have finished cooking, drain liquid and toss the noodles in the oil mixture.
- Toss with the peanuts, green onions, and cilantro.
- Serve immediately.
David Cameron says
We made this last night and LOVED it. I added chicken and an extra tablespoon of peanut butter with some crushed at the end, and we really enjoyed it – this will become a regular, thank you!
Karly Campbell says
I’m so glad you enjoyed it!
Mim says
I couldn’t resist adding some chicken and some oriental stir fry veggies. 1/2 T of the red pepper flakes was perfect for us. Only thing I’d change would be less peanut butter, it was a little overpowering of the other flavors.
Rene Fourie says
Very nice, and easy. I’d half the honey, we found it very sweet. Lessen the chilli flakes then you don’t have to sift and discard. We’ll also be using more peanut butter next time, and perhaps also crush some of the peanuts. I’d have wanted the sauce a bit deeper, maybe we’ll add some Worcestershire sauce as well.
rick reed says
Hi again . What can I use to replace the cilantro ?
Karly says
Basil.
rick reed says
Thanks
Barbara Baldwin says
I was looking for quick and easy
to serve with a pork chop prepared at the last minute
jenn says
Super quick and easy peanut sauce recipe. I make it a little less spicy for the family and generally add some grilled chicken.
Edward M Bohlin says
Thanks for the idea of cooking the pepper flakes – I have Thai peppers and will use those instead. Should introduce heat to the oil (which I must admit I’m going to cut down on). From there I’m going off the recipe a bit – adding a bit of fish sauce for that pungent flavor. Giving it a five since I’m going off the path…
Edward M Bohlin says
Thanks for the idea of cooking the pepper flakes – I have Thai peppers and will use those instead. Should introduce heat to the oil (which I must admit I’m going to cut down on). From there I’m going off the recipe a bit – adding a bit of fish sauce for that pungent flavor.
Carla says
Yes, that dish looks fabulous, however, my husband is allergic to peanuts and MSG. Thus, I will not be able to make this dish, as I do not want to cook one meal for me and one for my husband.