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These Life Changing Peanut Butter Noodles only take 20 minutes to make, have 10 grams of protein per serving and are made with pantry staples for an easy meal you can quickly throw together anytime! These noodles are also vegan and gluten-free friendly.
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Alright. So I know it’s a tall claim…” Life-changing peanut butter noodles” but I’m serious when I say that these noodles are life changing. They even rival my Ramen Stir Fry Noodles, Sesame Noodles and Garlic Noodles.
These Peanut Butter Noodles are one of those back-pocket recipes you can make with ingredients that you probably already have on hand. That’s one thing I love about Asian noodle recipes, they’re always quick, easy to make, and made with pantry staples! If you’re a peanut butter lover, this Peanut Butter Tofu would taste fantastic on top.
Recipe Highlights
- Quick & easy: Ready in just 20 minutes with minimal prep, one pan and simple ingredients. For another quick noodle dish also try these 15-minute Sesame Noodles.
- Creamy & flavourful: The peanut butter sauce is rich, nutty, and has the perfect balance of sweet, savoury and spicy for a taste you can’t get enough of.
- Customizable: Add your favourite veggies or protein to make it your own.
- Great for Meal Prep: These noodles store and reheat well for easy leftovers.
Key Ingredients and Substitutions
- Noodles: I recommend rice noodles for this recipe because they cook up very quickly. My two favourite types to use are these pad thai noodles (generally used in Tofu Pad Thai), and wide rice noodles (Used in recipes like my Vegan Pad See Ew.) You can always substitute rice noodles with ramen noodles or even just spaghetti noodles if you need.
- Peanut butter: Any type of peanut butter will work. Classic creamy butter, natural peanut butter or crunchy peanut butter. If you want to swap out the peanut butter in this recipe for any reason, you can also use almond butter or tahini.
*This is just a recipe overview. Grab the full recipe with measurements in the recipe card.
How to Make Peanut Butter Noodles
Step 1: Sauté the green onions and garlic in a pot with some oil on medium-high heat.
Step 2: Reduce the heat to low and add the cooked rice noodles to the pot.
Step 3: Add the peanut butter sauce to the pot.
Step 4: Mix everything together to combine.
Recipe Variations
These peanut butter noodles make a great base and can be customized on many ways. Feel free to add some grilled chicken or crispy air fryer tofu to the noodles for an extra protein boost. Or mix in some veggies like bok choy, snow peas or bell pepper like I add to this Vegetable Lo Mein.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat. If the noodles stick together after refrigerating, add a splash of water when reheating to loosen up the noodles.
Jess’s Tips
- Thin out the sauce as needed: if the sauce is too thick, add a couple tablespoons of water to thin it out. This may vary depending on the brand of peanut butter you use.
- Taste and adjust the sauce: Depending on how accurately you measure the noodles, you may need a bit more or less sauce. Adjust to your liking.
- Don’t overcook the noodles: Thicker rice noodles will be more forgiving, but thinner noodles can become mushy if overcooked. Cook them until they’re slightly firm in the center.
Frequently Asked Questions
I recommend using rice noodles in this recipe as they cook up quickly. You can also make this recipe with ramen noodles like I used in this Peanut Butter Ramen Noodles or spaghetti if that’s what you have on hand.
Try adding some bok choy, snow peas, broccoli, edamame, or bell peppers to this recipe for a veggie twist!
Try These Noodles Next!
Pasta & Noodles
15-Minute Miso Noodles
Pasta & Noodles
Ho Fun Noodles
Pasta & Noodles
Cold Soba Noodle Salad with Peanut Sauce
Pasta & Noodles
Spicy Chili Oil Noodles
If you tried these Peanut Butter Noodles or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Peanut Butter Noodles
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 servings
- Category: Main
- Method: Stir-fry
- Cuisine: Asian
- Diet: Vegan
Description
These Peanut Butter Noodles are ready in just 20 minutes and are seriously life-changing.
Ingredients
- 1/2 pack rice noodles, or approx 7oz. (or brown rice noodles)
- 1 tbsp avocado oil, can sub vegetable oil
- 2 green onions, chopped
- 2 garlic cloves, finely chopped
- 2–4 tbsp water
- Sesame seeds & more green onions to top
Sauce
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp maple syrup or agave
- 2 tsp sriracha
- 2 tbsp water
Instructions
- Cook the rice noodles according to package directions. It’s best to slightly undercook the noodles, as they’ll continue to cook in the pot with the sauce.
- Next, prepare the sauce by mixing all the sauce ingredients together in a bowl until well combined. (*see note)
- Heat the avocado oil in a large non-stick skillet on medium-high heat and add the green onions and garlic letting cook for 2 minutes
- Add the rice noodles and peanut sauce to the pan and mix everything together. If the noodles are getting sticky, add 2-4 tbsp of water to help everything mix together more easily.
- Serve immediately. You can optionally top it off with green onions and sesame seeds.
Notes
Thin the sauce with a few tablespoons of water if it feels too thick.
Taste and adjust the sauce based on how much noodle you use.
Cook noodles just until tender to avoid a mushy texture.
Add vegetables like bok choy, snow peas, or broccoli if you want to bulk it up.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 390
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 4.5g
- Protein: 10g
My literal obsession right now
so happy you love it!
So good and easy to make. Thank you!
You’re welcome Erin! So happy you enjoyed!
Made this tonight! Added some chicken that I had sautéed and frozen. It was delicious! Next time I will add one more teaspoon of sriracha because I love the heat! Thank you
So happy to hear you enjoyed the recipe!
I just made these noodles and am eating them now. They are delicious. I held back on the hot sauce because sometimes it can be a bit overpowering, so I only used 1 tsp. I didn’t have sriracha so I used Frank’s Hot Sauce and wasn’t sure how hot it would be. Now I wish I had used 2 tsp as it isn’t spicy at all. Very nice though. I will definitely make these again.
Happy you enjoyed the recipe Tanya 🙂
Since discovering this recipe about 1 1/2 years ago I’ve made it like 12-15 times. I love it!!! It’s easy, fast and so flavorful. I usually serve it with rotisserie chicken and add edamame and broccoli. Yummy!?
So happy you’re loving the recipe Wendy! It’s one of my personal favorites 🙂
I’ve looked for a good peanut noodle recipe for years & this is, by far, the best! I added a little fresh ginger since the Sriracha is too much for me, & it was perfection.
Thanks for such a great recipe!
So happy you enjoyed it!
These were simply amazing and so delicious. I did modify it a bit to what I use on a regular basis and always have on hand for example…..I used almond butter (doubled the amount) and coconut amino for the soy sauce plus left out the sriracha as I don’t like it so I replaced it with a little hoisin sauce that I had in the fridge. I also used toasted sesame oil because that’s what I use for when I make fried rice and the only kind of sesame oil I had on hand. Definitely better than any store bought sauce and super easy to make. Will be making this again soon and for when I’m craving rice noodles.
So glad you loved the recipe!
Insanely good. Tried this today and your Thai northern style soup and both are life changing!
So happy you enjoyed the recipe Natasha!