Description
There’s something magical about the combination of creamy peanut butter, spicy chili, and silky noodles that transcends cultural boundaries. This Spicy Peanut Butter Noodles recipe draws inspiration from Southeast Asian cuisine, where peanut-based sauces have been enhancing noodle dishes for generations.
Ingredients
For the Peanut Sauce:
- ⅓ cup creamy peanut butter (natural or regular)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1–2 tablespoons sriracha or chili garlic sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3–4 tablespoons warm water (to thin)
For the Noodles:
- 12 oz noodles (spaghetti, rice noodles, or udon)
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 2 medium carrots, julienned
- 3 green onions, chopped
- ¼ cup roasted peanuts, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Substitution Suggestions:
- Use almond or cashew butter for peanut allergies
- Swap coconut aminos for soy sauce (gluten-free and lower sodium)
- Try zucchini noodles or shirataki noodles for low-carb options
- Replace honey with agave nectar for vegan version
Instructions
Whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha, sesame oil, garlic, and ginger in a medium bowl. The mixture will seem thick at first—this is where the warm water comes in. Add it gradually, one tablespoon at a time, whisking constantly until you achieve a smooth, pourable consistency similar to heavy cream. Taste and adjust the heat level by adding more sriracha if you like things fiery, or balance it with extra honey if it’s too spicy. The aroma of fresh garlic and ginger should be intoxicating at this point.
Bring a large pot of salted water to a rolling boil. Add your noodles and cook according to package directions until al dente—usually 8-10 minutes for regular pasta. The key here is not to overcook them, as they’ll continue to soften slightly when combined with the warm sauce. Reserve about ½ cup of the starchy pasta water before draining (this is your secret weapon for adjusting sauce consistency later). Drain the noodles and rinse briefly with cool water to stop the cooking process and prevent sticking.
While the noodles cook, heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the bell pepper, cabbage, and carrots, tossing frequently for 3-4 minutes. You want them tender-crisp with slight charring on the edges—this adds a wonderful smoky depth to the dish. The cabbage should turn bright purple and slightly wilted, while the peppers soften but maintain some snap. Remove from heat and set aside.
Return the drained noodles to the pot or add them to your skillet with the vegetables. Pour the peanut sauce over everything and toss gently but thoroughly, using tongs or two large spoons to ensure every strand gets coated. If the sauce seems too thick or the noodles aren’t glistening, add a splash of that reserved pasta water and toss again. The starch in the water helps the sauce cling beautifully to each noodle. Add most of the green onions, saving some for garnish.
Transfer the Spicy Peanut Butter Noodles to serving bowls or a large platter. Sprinkle generously with chopped roasted peanuts for crunch, remaining green onions for freshness, and cilantro leaves for brightness. Serve with lime wedges on the side—a squeeze of fresh lime juice right before eating adds an irresistible tangy punch that brings all the flavors together. Serve immediately while still warm for the best experience.
Nutrition
- Calories: 480
- Sodium: 720mg
- Fat: 21g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g