Creamy Peanut Noodles
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Published
These quick and easy Creamy Peanut Noodles never disappoint! Tangy rice vinegar, spicy sriracha, sweet brown sugar, and a few other ingredients give the simple peanut sauce loads of flavor while creamy peanut butter coats the noodles perfectly so they’re silky smooth.
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These creamy peanut noodles are among our favorite quick and easy meals, right up there with gochujang pasta and ramen pad thai, ready in just 20 minutes. The peanut sauce for these noodles is super smooth and creamy and it has SO much flavor, thanks to ingredients like tangy rice vinegar, spicy sriracha, and sweet brown sugar.
Call these noodles dinner on their own, add some grilled veggies and protein, or serve them as part of your Asian dinner buffet. Either way, they taste amazing!
What’s in This Peanut Noodles Recipe?
Here’s a run-down of what you’ll need for this recipe. Scroll down to the recipe card for the exact measurements.
- Spaghetti – I always make this dish with regular spaghetti noodles, but any long pasta can be used, such as angel hair or fettuccine. You could also use rice noodles.
- Scallions – You’ll want both the green and white parts diced but keep them separate.
- Garlic & ginger – For wonderful aromatics and flavor.
- Creamy peanut butter – Any creamy peanut butter you enjoy works here, though natural doesn’t always give the best texture.
- Soy sauce – I like to use low-sodium to avoid an overly salty dish.
- Rice vinegar – Adds some acidity and tanginess to the recipe. If you don’t have any rice vinegar on hand, you can add freshly squeezed lime juice instead.
- Sriracha – This adds a bit of heat, but doesn’t make the dish spicy. If you’d like it spicier, add some more.
- Brown sugar – Some sweetness to help balance the sriracha and vinegar.
- Hot water – Helps thin the sauce. If your sauce is too thick when you toss it with the noodles, you can also add a small amount of the pasta water. The sauce does thicken quickly.
- Carrot – Peeled and then sliced into matchsticks.
- Chopped peanuts – For garnish.
Serving Suggestions
These creamy peanut noodles can be served as the main entree or the side dish. You could enjoy them with some grilled or sautéed chicken, shrimp, or beef and veggies. Or serve them alongside other Asian favorites like crab rangoon, fresh spring rolls, chicken satay, Asian cucumber salad, or orange beef.
How To Store & Reheat Leftovers
- Fridge. Store leftover peanut noodles in an airtight container in the fridge. They’ll last for up to 4 days.
- Reheat. Gently reheat the noodles on the stovetop or in the microwave. The sauce does absorb into the noodles so you may want to add a splash of water to prevent them from drying out.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Creamy Peanut Noodles
Ingredients
- 8 ounces dry spaghetti
- 2 scallions, , diced, green and white parts separated
- 2 tablespoons sesame oil
- 1 clove garlic, , minced
- 1 teaspoon minced fresh ginger
- 1/4 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup hot water
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 2 teaspoons brown sugar
- 1/2 small carrot, , peeled and sliced julienned/matchsticks
- chopped peanuts, , for garnish
Instructions
- Cook pasta in a large pot of salted boiling water until al dente, according to package directions, reserving 1/3 cup of the pasta water. Drain.
- Set a small nonstick skillet over medium-low heat. Add the sesame oil and most of the scallion whites (reserving some for garnish) and sauté until tender. Add ginger and garlic and cook until fragrant, 20 seconds. Mix in the peanut butter, soy sauce, water, vinegar, sriracha, brown sugar, and scallion greens. Remove from heat.
- Toss noodles with the sliced carrot and sauce, adding in some of the reserved pasta water only if necessary to loosen it up a bit (it will set up pretty fast.)
- Serve immediately garnished with crushed peanuts and some scallions.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Creamy Peanut Noodles
This easy recipe comes together in just a few steps. You can find the printable version of the complete instructions in the recipe card above.
- Cook the pasta. Cook the pasta in salted boiling water until al dente. Reserve 1/3 cup of pasta water when draining the noodles.
- Make the sauce. Cook the scallion whites in the sesame oil over medium-low heat. Add the garlic and ginger, cooking until fragrant. Stir in the peanut butter, soy sauce, water, vinegar, sriracha, brown sugar, and scallion greens.
- Combine. Toss the noodles with the sliced carrots and the peanut butter sauce. Add some of the reserved pasta water if necessary to thin the sauce.
- Enjoy. Top with crushed peanuts and additional scallions. Enjoy!
