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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 new go-to peanut sauce recipe! So easy and so good. If you don’t like spice might recommend cutting sriracha in half (my mom said it was a little too spicy for her), but was a big hit. Saving for future dinners 🙂
So happy you enjoyed it!
Deliciousness, made with some stir fried veggies as no green onion and added siracha to taste. Perfect amount of peanut butter with a slight kick. Love that it is gluten friendly too. Adding this recipe to my rotation
So glad you enjoyed it!
Much better than expected for how easy this was to make. I also added some hoisin sauce that I had in the fridge to just add a little extra depth of flavor. Super easy and very good.
So glad you loved the recipe!
Delicious! I used the 7 oz rice noodles and doubled the peanut sauce because I added 1lb of ground chicken and cooked it in the garlic and onions. I also added a pre cut tub of stir fry veggies from Trader Joe’s that I roasted in the oven first and combined all together! This dish was an amazing hit! Thank you Jess!
Happy you enjoyed it! 🙂
This was simple and delicious! Great for a quick meal. Would be amazing served with chicken katsu and bok choy. We added ginger and used cashew butter instead!
Glad you enjoyed!
I didn’t have sriracha and was making for my 2 year old to eat also so I left it out. But I followed the rest of the ingredients. This was probably the best peanut noodle sauce I have had. Delish. Thank you!
So happy you and your 2 year old enjoyed!
This might actually be life changing!
Indeed they are! 🙂
Delicious!!
Thanks Carla! Glad you enjoyed the recipe!
Doubled the sauce then realized I didn’t have any green onions ? used red onion, broccoli, cabbage and celery. It was perfect. Also great sauce, not too sweet.
Do you use natural unsweetened peanut butter? Or regular peanut butter?
I use regular peanut butter but have tested the recipe with both and both are delicious! It’s just about personal preference or what you have on hand.