Spicy Peanut Creamy Noodles (Printer View)

Noodles coated in a creamy, spicy peanut sauce with fresh vegetables and a touch of heat.

# What you'll need:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter
03 - 1/4 cup soy sauce
04 - 2 tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 2 tbsp honey or maple syrup
07 - 2 to 3 tbsp sriracha or chili garlic sauce, to taste
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 1/4 cup warm water, plus more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots
12 - 1 cup thinly sliced bell pepper
13 - 2 scallions, thinly sliced
14 - 1/4 cup chopped roasted peanuts
15 - 1/4 cup chopped fresh cilantro
16 - Lime wedges, for serving

# Method:

01 - Cook noodles according to package directions. Drain and rinse under cold water to stop cooking, then set aside.
02 - In a medium bowl, whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water until smooth. Add additional water as needed for desired consistency.
03 - In a large bowl, toss noodles with shredded carrots and sliced bell pepper. Pour sauce over and mix until well coated.
04 - Divide noodles into bowls. Top with scallions, roasted peanuts, cilantro, and a squeeze of lime juice.
05 - Serve immediately warm or refrigerate to enjoy as a cold dish.

# Expert Advice:

01 -
  • Ready in under 30 minutes, which means this works for chaotic Tuesday nights just as well as planned dinners.
  • The sauce is forgiving and rewarding—adjust the heat to your mood, and it'll still taste like you know exactly what you're doing.
  • One bowl, mostly pantry staples, and somehow it tastes like takeout that actually costs less than ordering.
02 -
  • Don't skip the cold water rinse after cooking—warm noodles will wilt into mush once you add the sauce, and you want them to have some structure and body.
  • The sauce thickness matters more than exact measurements for water; it should coat a spoon but still flow freely, not cling like glue.
03 -
  • Make the sauce while the noodles cook so you're really only watching one timer—it feels less chaotic that way.
  • Toast a handful of sesame seeds in a dry pan for 30 seconds right before serving and scatter them on top; they add an extra layer of nutty flavor that's completely worth the minimal effort.
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