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These Peanut Butter Noodles are tossed in a creamy, savory sauce made with peanut butter, garlic, soy sauce, and a hint of sesame. The whole dish comes together in about 20 minutes using mostly pantry staples. Flexible, comforting, and endlessly customizable, it’s a weeknight win with minimal effort.
For more easy Asian-inspired dishes, try our Chicken Lo Mein, Sesame Chicken, or Pork Fried Rice.
4 Things That Make or Break This Recipe
- Use creamy peanut butter (not natural). Natural peanut butter can separate and create a grainy sauce. Creamy, no-stir peanut butter works best for a smooth, consistent texture.
- Reserve pasta water before draining. You’ll use this to thin the sauce and help it coat the noodles evenly.
- Choose sturdy noodles. Thick spaghetti, linguine, or lo mein noodles hold up well. Avoid thin or delicate noodles like angel hair, which can get mushy.
- Prep your veggies while the pasta cooks. This keeps everything moving quickly so dinner is on the table in about 20 minutes.
RECIPE WALK-THROUGH
How To Make Peanut Butter Noodles
See the recipe card below for full, detailed instructions
This Peanut Butter Noodle recipe is quick to make and versatile too! Here’s how to make it.
Step 1: Make the Sauce
In a small bowl, whisk together the peanut butter, broth, soy sauce, garlic, rice wine vinegar, and red pepper flakes until smooth and pourable.
- Note: The sauce may seem thick at first, but it will loosen up once heated and combined with pasta water.
Step 2: Cook the Noodles
Boil the pasta in generously salted water according to package directions.
Reserve ½ cup pasta water before draining. This is key for getting the sauce to coat the noodles properly.
Step 3: Sauté the Veggies
In a wok or large skillet, add the sauce, edamame, red pepper, and carrots.
Sauté over medium-low heat for 3–5 minutes, stirring gently, until the vegetables are crisp-tender.
- You want the veggies to look bright and slightly softened, but still with a little bite.
Step 4: Toss Everything Together
Add the cooked noodles, half of the green onions, sesame seeds, and half of the chopped peanuts.
Toss until the noodles are fully coated and the sauce looks smooth and glossy.
Add splashes of the reserved pasta water as needed to loosen the sauce.
- Note: The sauce thickens as it sits, so don’t be shy with the pasta water. You can always add more.
Step 5: Serve
Finish with the remaining green onions, peanuts, and an extra sprinkle of sesame seeds.
These peanut butter noodles are delicious served hot, warm, or even chilled, making them a flexible, make-it-your-own kind of meal.
Variations
- Add Protein: Add grilled or shredded chicken, sauteed shrimp, cubed pan-fried tofu, or sliced grilled steak.
- Make It Spicy: Increase the red pepper flakes to ½ teaspoon or more, or add a drizzle of chili crisp or sriracha.
- Noodle Options: Ramen noodles are another great option; cook according to the package and toss with the sauce. You can also use thicker rice noodles (pad thai style), lo mein, or udon. Thinner noodles, such as angel hair or thin rice vermicelli, may become too soft.
- Add Extra Veggies: Thinly sliced cabbage or broccoli florets, snap peas or snow peas, sliced radishes (especially if serving cold), or diced onion for extra crunch.
What to Serve with Peanut Butter Noodles
- Serve alongside egg rolls or potstickers for a more complete meal.
- Keep it simple and serve as a main dish.
- Pair with a protein on the side (grilled chicken, shrimp, or tofu).
- Add a light veggie side, like cucumber salad or steamed broccoli.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Refrigerate leftovers in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave at 60% power for 3-4 minutes, adding a splash of water or broth to loosen the sauce. Can also be reheated in a skillet over medium-low heat.
- Serve Hot or Cold: These noodles are great served warm, at room temperature, or straight from the fridge. The sauce thickens when chilled, so add a little water or broth if needed.
- Can You Freeze It? Freezing is not recommended. The sauce may separate and the noodles can become mushy when thawed.
- Make-Ahead Option: The sauce can be made 2-3 days ahead and stored in the fridge. Cook noodles and veggies fresh, then toss with the sauce when ready to serve.
Frequently Asked Questions
What can I add to peanut butter noodles?
Grilled chicken, shrimp, tofu, or extra veggies like broccoli, snap peas, or cabbage all work well. Cook protein separately and toss it in, or pile it on top.
Does peanut butter taste good in noodles?
Yes! When combined with soy sauce, garlic, and a little rice vinegar, peanut butter creates a savory, slightly sweet sauce that’s rich and flavorful (not dessert-like at all).
Can I make peanut butter noodles spicy?
Absolutely. Increase the red pepper flakes, add a drizzle of sriracha or chili crisp, or top with sliced jalapeños.
Can I use natural peanut butter?
You can, but the sauce may be slightly grainier. Stir the peanut butter well before measuring, and expect a slightly different texture.
What noodles work best?
Thick spaghetti, linguine, lo mein, udon, or ramen all work well. Avoid thin or delicate noodles like angel hair or thin rice vermicelli.
More Asian-Inspired Dinners
Peanut Butter Noodles
Ingredients
Peanut Butter Sauce
- 1/3 cup creamy peanut butter
- 1/2 cup chicken or vegetable broth
- 1/4 cup low sodium soy sauce
- 2 cloves garlic minced
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon crushed red pepper flakes
Noodles
- 8 ounces thick spaghetti or linguine pasta
- 1 cup shelled frozen edamame pods thawed
- 1 red bell pepper sliced very thin
- 1/2 cup carrots julienned
- 1/4 cup green onions sliced thin & divided
- 1/2 teaspoon sesame seeds
- 1/4 cup peanuts chopped & divided
Instructions
- Cook the pasta as directed in generously salted water, reserve ½ cup pasta water, drain and set aside.
- While the pasta is cooking in a small bowl, mix all the ingredients for the sauce with a whisk until smooth and set aside.
- In a wok (or the pot you cooked pasta in) add the sauce, edamame, red pepper, carrots. Saute over medium low heat for 3-5 minutes until veggies are crisp tender. Add the cooked pasta, half of the green onions, sesame seeds and half of the chopped peanuts and mix well until everything is combined and the noodles are coated. Add splashes of the hot pasta water to thin the sauce as desired. Serve immediately, garnished with extra peanuts, green onion, and sesame seeds.
Notes
- Peanut butter: Use creamy, no-stir peanut butter (like Jif) for the smoothest sauce. Natural peanut butter can be used but may create a slightly grainier texture.
- Pasta water: Reserve ½ cup before draining. Use it to thin the sauce and help it coat the noodles evenly.
- Noodle options: Thick spaghetti, linguine, lo mein, udon, or ramen all work well. Avoid thin or delicate noodles.
- Thicker sauce: Use ½ cup peanut butter instead of ⅓ cup for a richer, thicker coating.
- Add protein: Toss in grilled chicken, shrimp, or tofu for a heartier meal.
- Make it spicier: Increase red pepper flakes or add sriracha or chili crisp to taste.
- Serve hot or cold: These noodles are great warm, at room temperature, or chilled.
- Storage: Refrigerate in an airtight container for up to 5 days.
- Reheating: Microwave at 60% power for 3-4 minutes, adding a splash of water or broth to loosen.
- Do not freeze: The sauce may separate and noodles can become mushy.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
