Hungry but don’t have time to cook?! This spicy peanut butter noodle recipe is just for you. It’s vegan, gluten free, easy to whip up, and packed with delicious peanut flavor.
I didn’t figure I could cherish a noodle formula more than I love my sesame noodles, yet here I am, adoring these hot peanut butter noodles like never before. At the point when a formula includes the two noodles AND peanut butter (I see you Pad Thai), I have an inclination that it simply must be acceptable. Also, this one is acceptable. Like great.
It begins with entirely cooked rice noodles (like my velvety curry noodles) that are chewy yet still have a sliiiiight crunch that is scarcely recognizable, yet at the same time there so you realize you’re eating noodles and not a heap of mush. At that point, they’re covered in THE MOST delicious nut sauce I have at any point made.
It’s hot (not exactly as zesty as my stew garlic noodles, yet hot), it’s exquisite, it has a gentle trace of sweet, and the rice noodles absorb everything so impeccably you’ll think you’ve passed on and gone to heaven.Did I notice everything meets up in just 15 minutes? Sounds unrealistic, however it’s definitely not.
- 16 ounces brown rice noodles
- 3 large cloves garlic or 4-5 small
- 1 tbsp fresh grated ginger
- 1 tbsp oil
- 2/3 cup creamy peanut butter (low/no salt) 4 tbsp low sodium soy sauce or tamari
- 1/3-1 cup hot water (hot water mixes with peanut butter more easily than cold)
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1-2 tbsp sriracha
- 1-2 tbsp maple syrup or honey
- 1/2 tsp red pepper flakes (can omit for less spice)
- Optional: 2 tsp chili garlic sauce.
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive.
- Saute over low heat for 2-3 minutes or until golden brown. Add in the grated ginger and saute for 1-2 more minutes.
- Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. How much you need will depend on the brand of peanut butter you used as well as your personal preference.
- Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.
- Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc. I don’t recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!
- Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.
- The peanut sauce can get too salty very easily if you’re not careful! I recommend using unsalted peanut butter and low sodium soy sauce so the salt isn’t overpowering.
- Peanut noodles can be eaten hot or cold. Add in some freshly chopped veggies for a cold noodle salad, or serve alongside some steamed broccoli and grilled chicken for an easy weeknight meal.
- Once prepared, this recipe will store in the fridge for 5 days. The sauce tends to dry up as it sits, so if you want to get it saucey again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm.