15-Minute Thai Peanut Noodles
These Thai peanut noodles are my absolute fastest dinner and they taste like they took way more effort than they actually did. Creamy peanut butter, tangy lime, savory soy sauce, and a little heat come together in a sauce that coats silky rice noodles perfectly. Fifteen minutes from start to finish, I promise.
This recipe is endlessly customizable. I have given you the basic noodles which are amazing on their own, but feel free to add whatever protein or vegetables you have on hand. Shredded rotisserie chicken, edamame, shredded carrots, sliced cucumbers - they all work beautifully here.
My kids love these noodles cold straight from the fridge the next day, which makes them perfect for meal prep or packed lunches. The sauce actually gets even better as it sits and the flavors meld together.
Ingredients
- 8 oz rice noodles
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2-4 tablespoons warm water to thin
- Crushed peanuts, cilantro, green onions for garnish
Instructions
- 1
Cook the Noodles
Cook rice noodles according to package directions, usually just soaking in boiling water for 5-7 minutes. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
- 2
Make the Sauce
While noodles soak, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, and ginger in a large bowl. The mixture will be thick at first. Add warm water one tablespoon at a time until you reach a pourable consistency.
- 3
Combine Everything
Add the drained noodles to the bowl with the peanut sauce. Toss everything together until the noodles are evenly coated in the creamy sauce. Taste and adjust seasonings - add more lime for tang, soy for salt, or honey for sweetness.
- 4
Garnish and Serve
Divide noodles among bowls and top with crushed peanuts, fresh cilantro, and sliced green onions. Serve immediately or refrigerate for cold noodles. Add sriracha or red pepper flakes if you like heat.
Bella's Tips
- Do not overcook noodles. They should be tender but still have some chew.
- Rinse with cold water. This stops cooking and prevents clumping.
- Adjust sauce thickness. Add more water if it seems too thick.
- Make it a meal. Add chicken, shrimp, tofu, or lots of veggies.
- Great cold. These are perfect for meal prep and packed lunches.
Nutrition Facts
Per serving