These Spicy Peanut Noodles are a fiery fusion of flavors, where creamy peanut sauce meets a kick of chili heat, perfectly coating tender noodles creating a mouthwatering dish. Garnish with crushed peanuts and fresh cilantro and mint for an extra burst of texture and freshness, these noodles are a spicy sensation you won’t soon forget.
OMG, these Peanut Noodles!!
Peanut butter in savory recipes is something I don’t think we lean into enough. It’s creamy, rich, and brings SO much flavor to a dish. I love this Thai Peanut Pasta Salad and this Oriental Chicken Wrap, which take advantage of all the goodness peanut butter has to offer.
This Spicy Peanut Noodle recipe is taken to the next level thanks to peanut butter, as well. The sauce is a combination of salty, umami ingredients that coat thick linguine noodles for an irresistible slurpable experience. Then the dish is topped with a fresh edamame herb garnish, which compliments the rich noodles nicely.
I love these noodles as an easy, quick weeknight meal, and the leftovers are great for lunch throughout the week. I’ve also made both portions (the noodles vs. the salad) separate a few times and used them in a variety of ways! The noodles with grilled chicken and sautéed peppers added, and the edamame mix on top of a lettuce salad.
And if you’re looking for something a little more soup-y, check out this Upgraded Ramen for similar vibes but with broth involved. Or you may also love this Sheet Pan Chow Mein, Ramen Curry or 15 minute Udon Noodles recipe, too!
Recipe Ingredients
- Noodles – I used linguine. Use gluten-free, if needed.
- Creamy Peanut Butter – I recommend unsalted peanut butter. With the decent amount of soy sauce there is no need for additional salt.
- Soy Sauce – To bring in those classic Asian Flavors
- Beef Broth – To thin the sauce and give our noodles liquid to cook in. I like the richness beef broth adds, but chicken broth or veggie broth are also fine.
- Rice Wine Vinegar – Rice vinegar is a milder vinegar with a hint of sweetness.
- Gochujang – Use more or less according to spice preference. Can’t find any? Sub sriracha sauce.
- Edamame – Adds a good punch of plant-based protein to the dish.
- Herbs – Cilantro, mint, and green onions. If you’re a cilantro hater, sub basil.
- Peanuts – Added on top for extra texture.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Pasta: Use your favorite noodles! Many types of noodles go well here like glass noodles, brown rice noodles, udon noodles, soba noodles, chickpea pasta, ramen noodles or another shape of traditional pasta like angel hair or pappardelle.
- Protein: Feel free to add grilled or ground chicken, ground beef, or turkey to the dish. I suggest adding cooked meat right before eating. It’s the perfect addition to this meal.
- Veggies: In with the pasta, mix in sautéed onion, snow peas, bok choy or bell peppers. Roasted broccoli would go well with this dish, too.
- Topping: Instead of or in addition to edamame, try snap peas or green peas in the herby garnish. For extra heat, add a little chili oil on top!
- Sauce: Switch up the nut butter! For a more muted flavor, reach for tahini or almond butter instead of creamy peanut butter. If your taste buds don’t do great with spicy food but you still want to enjoy this Asian noodle recipe, stir in a tablespoon of maple syrup to the sauce. This balances the actual spice level while still keeping amazing spicy sauce flavor.
How to Make This Recipe
1. Preheat the oven to 400°F. Add all of the sauce ingredients into a blender (other than the water) and blend until smooth.
2. Spray a pan with cooking spray and lay the uncooked noodles flat in a 9×13 pan. Pour the spicy peanut sauce over the noodles. Sprinkle the top of the sauce with 1-2 tablespoons of chile crunch. Cover the pan with tinfoil and transfer to the oven. Bake for 18 minutes.
3. Remove from the oven and use tongs to stir the peanut noodles. Sauce with thicken and noodles should be 70% cooked. Pour in ½ cup of warm water and stir with the noodles to thin the sauce and allow the noodles to cook more. If the sauce seems too thick after adding water, feel free to mix in another ¼ – ½ cup more. This will depend on what type of peanut butter you use. Cover the noodles back up and place back in the oven for another 12-15 minutes (or until noodles are al dente).
4. While the noodles are cooking, stir together all of the ingredients for the edamame salad.
5. Remove noodles from the oven, add another ¼ cup of hot water to thin the sauce (it should be a luscious peanut butter sauce, not thick or clumpy).
6. Serve hot and top with edamame salad + crushed peanuts on top. If desired, top with a pinch of red pepper flakes, a little sesame oil, and enjoy!
PRO TIPS
To reheat your peanut butter noodles, add another ¼ cup of water to the pasta and then microwave. Stir together and the noodles/sauce will thin making it easier to enjoy!
Recipe FAQs
Store your spicy noodles in an airtight container for up to 4 days. Keep them separate from the edamame topping that way you can reheat the noodles while keeping the herb topping cold and fresh.
Yes! Peanut sauce originated in Indonesia (despite many associating it with Thai culture). It’s most known to be used in Satay Sauce which is the traditional peanut sauce we all know and love. It is, however, very common in Asian cooking to use whole peanuts in a variety of dishes such as Pad Thai, Kung Pao Chicken, Gado-Gado and even spring rolls.
Spread out the noodles in your pan before pouring on the sauce.After the initial bake, stir it WELL when you add in the water, ensure there are no clumps at that time.
Serving suggestions
This is a lovely dish all on it’s own! For a higher protein version, feel free to add Grilled Chicken Breast, chicken thighs, shrimp or crispy tofu to the peanut noodles after you’ve baked it.
These Spicy Peanut Noodles would go great with a side of Mango Spring Rolls or Thai Chicken Lettuce Wraps.
More Recipes You’ll Love
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Spicy Peanut Noodles
Equipment
- blender
- Tongs
- 9×13 pyrex baking dish
- Measuring cups and spoons
- knife & cutting board
Ingredients
- 8 oz linguine
Peanut Sauce
- 1 cup creamy peanut butter
- 3/4 cup soy sauce
- 1 cup beef broth
- 1 tbsp rice wine vinegar
- 1 tbsp minced garlic
- 1-2 tbsp gochujang, adjusted to spice preference
- 2 tbsp chili crisp
- 1 cup water, divided
Edamame Topping
- 2 cups edamame
- 1/4 cup mint, finely diced
- 1/4 cup cilantro, finely diced
- 2 tbsp hot honey
- 1 tbsp rice vinegar
- pinch red pepper flakes
- 1 tbsp black sesame seeds
- 1/4 cup crushed peanuts, for topping
Instructions
- Preheat the oven to 400°F.
- Add all of the sauce ingredients into a blender other than the chili crisp and water and blend until smooth.
- Spray a pan with cooking spray and lay the uncooked noodles flat in a 9×13 pan. Pour the spicy peanut sauce over the noodles.
- Sprinkle the top of the sauce with 1-2 tablespoons of chile crunch. Cover the pan with tinfoil and transfer to the oven.
- Bake for 18 minutes.
- Remove from the oven and use tongs to stir the peanut noodles. Sauce with thicken and noodles should be 70% cooked.
- Pour in ½ cup of warm water and stir with the noodles to thin the sauce and allow the noodles to cook more. **If the sauce seems too thick after adding water, feel free to mix in another ¼ – ½ cup more. This will depend on what type of peanut butter you use**.
- Cover the noodles back up and place back in the oven for another 12-15 minutes (or until noodles are al dente).
- While the noodles are cooking, stir together all of the ingredients for the edamame salad.
- Remove noodles from the oven, add another ¼ cup of hot water to thin the sauce (it should be a luscious peanut butter sauce, not thick or clumpy).
- Serve hot and top with edamame salad + crushed peanuts on top. If desired, top with a pinch of red pepper flakes, a little sesame oil, and enjoy!
Nutrition
Video
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
made this for a group of girl friends and everyone LOVED. I used basil instead of cilantro in the edamame salsd (soap gene:/) and it turned out lovely. The savory peanut noodles with the bright salad was DELIGHTFUL
we LOVED this recipe! so easy to make and will make again.
This recipe is delicious and so versatile!! My husband has asked for it again and again. LOVE!
love that you love this one! Thank you, Leah!!