Spicy Peanut Butter Noodles
These 15 minute Spicy Peanut Butter Noodles are an easy, flavor packed meal! A simple, creamy, spicy savory peanut sauce coats every noodle beautifully. Enjoy them hot or cold.
Ingredients
- 16 ounces brown rice noodles
- 3 large cloves garlic or 4-5 small, finely minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon oil olive, avocado, or vegetable
- ⅔ cup creamy unsalted peanut butter
- 4 tablespoons low sodium tamari or soy sauce plus more to taste
- ⅓ to 1 cup hot water for blending the sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 to 2 tablespoons sriracha to taste
- 1 to 2 tablespoons maple syrup or honey
- ½ teaspoon red pepper flakes plus more for garnish
- Optional: 2 teaspoons chili garlic sauce
- For Serving: crushed peanuts sliced scallions
Instructions
- Bring a large pot of water to a boil. Cook the brown rice noodles according to the package instructions. Once cooked, drain and set aside.
- While the noodles are cooking, add the oil to a large skillet or sauté pan over low heat. Add the finely minced garlic and sauté, stirring frequently, for about 2 minutes, or until the garlic is fragrant and just beginning to turn golden brown.
- Add the freshly grated ginger to the skillet and sauté for 1 more minute, stirring constantly.
- Remove the skillet from the heat. Add in all of the remaining sauce ingredients: the creamy peanut butter, low sodium tamari, rice vinegar, toasted sesame oil, sriracha, maple syrup or honey, and red pepper flakes. Start by adding ⅓ cup of the hot water.
- Whisk everything together vigorously until the sauce is completely smooth and creamy. Continue adding more hot water, a little at a time, until you reach your desired sauce consistency. The amount needed can vary based on the brand of peanut butter and your personal preference.
- Taste the sauce and adjust the seasonings as needed. Add more soy sauce for saltiness, more sriracha for heat, or more maple syrup for sweetness.
- Start by adding about half of the prepared peanut sauce to the pot of cooked and drained noodles. Toss well to coat. Add more sauce until the noodles are coated to your liking. The recipe makes extra sauce, which is perfect for adding to proteins or vegetables.
- Serve the noodles immediately, garnished with crushed peanuts, sliced scallions, and an extra pinch of red pepper flakes if desired. Enjoy hot, or chill to serve as a cold noodle salad.
Notes
This dish is best when you control the salt level. It is highly recommended to use an unsalted creamy peanut butter and low sodium soy sauce or tamari to prevent the dish from becoming too salty.
These peanut noodles can be enjoyed hot or cold. To serve as a cold salad, toss in freshly chopped vegetables like bell pepper, shredded carrot, and edamame.
This recipe is perfect for adding protein. Serve alongside grilled chicken, sautéed shrimp, or crispy pan fried tofu.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The sauce will absorb and thicken when cold. To reheat, add the noodles to a pan with a splash of water, broth, or soy sauce and warm over medium heat until saucy and hot.
These peanut noodles can be enjoyed hot or cold. To serve as a cold salad, toss in freshly chopped vegetables like bell pepper, shredded carrot, and edamame.
This recipe is perfect for adding protein. Serve alongside grilled chicken, sautéed shrimp, or crispy pan fried tofu.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The sauce will absorb and thicken when cold. To reheat, add the noodles to a pan with a splash of water, broth, or soy sauce and warm over medium heat until saucy and hot.