Pin I discovered these noodles by accident on a Tuesday evening when I was staring at a near-empty pantry, wondering what could possibly constitute dinner. A jar of peanut butter caught my eye, and suddenly I was whisking together a sauce that smelled like pure comfort. The first bite was so good that my roommate demanded the recipe before I'd even finished my bowl, and now I make them constantly.
I made this for a potluck once, skeptical that noodles in a bowl would impress anyone, but they disappeared so fast that someone actually asked if I'd made more. That's when I realized this wasn't just a weeknight dinner—it was the kind of dish people actually crave.
Ingredients
- Dried rice noodles or spaghetti (12 oz): Rice noodles have a delicate chew that works beautifully here, but honestly, whatever pasta you like will do the job.
- Creamy peanut butter (1/2 cup): The foundation of everything—use the good stuff if you can, the kind that tastes like actual peanuts.
- Soy sauce (1/4 cup): This brings saltiness and depth; tamari works perfectly if you need gluten-free.
- Rice vinegar (2 tbsp): A little brightness that cuts through the richness and wakes up your palate.
- Toasted sesame oil (1 tbsp): Just a splash is all you need—its nuttiness ties everything together.
- Honey or maple syrup (2 tbsp): Sweetness that balances the heat and savory elements.
- Sriracha or chili garlic sauce (2–3 tbsp): Where the personality comes from; start with less and taste as you go.
- Garlic and ginger (2 cloves and 1 tbsp fresh): These two make the sauce feel alive rather than flat.
- Warm water (1/4 cup, plus more): You'll adjust this depending on humidity and how thick you like your sauce.
- Shredded carrots (1 cup): They add sweetness and crunch—raw carrots keep their texture beautifully.
- Sliced bell pepper (1 cup): Pick whatever color you're drawn to; they all taste equally good.
- Scallions, roasted peanuts, and fresh cilantro: The finishing touches that make it feel intentional rather than rushed.
- Lime wedges: For that final squeeze that somehow makes everything taste better.
Instructions
- Cook your noodles:
- Get a large pot of water boiling and cook the noodles according to the package instructions until they're tender but not mushy. Drain them in a colander and rinse under cold water until they're completely cool—this stops them from cooking further and keeps them from sticking together.
- Build the sauce:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, minced garlic, and grated ginger until smooth. The mixture should look creamy and unified, not separated. Whisk in the warm water slowly, tasting as you go—you want it pourable but not thin, like heavy cream.
- Toss everything together:
- In a large bowl, combine the cooled noodles with the shredded carrots and sliced bell pepper. Pour the sauce over the top and toss gently but thoroughly until every noodle is coated and the vegetables are evenly distributed.
- Finish and serve:
- Divide the noodles among serving bowls and top each one with sliced scallions, roasted peanuts, fresh cilantro, and a squeeze of lime. Serve right away while everything is still vibrant, or chill it for a cold noodle salad.
Pin There's something magical about how this dish brings people together despite its simplicity. My neighbor once told me she made it for her kids on a night when cooking felt impossible, and now it's their favorite meal.
The Secret to Perfect Sauce
The real trick is whisking everything slowly so the peanut butter emulsifies smoothly instead of clumping. I used to dump all the liquid in at once and end up with grainy sauce, but now I add the water a little at a time while whisking, watching the sauce transform into something silky. It takes maybe an extra minute but completely changes the result.
Making It Your Own
One of my favorite things about this recipe is how forgiving it is. I've made it with almond butter when I was out of peanut, added crispy tofu for protein, thrown in snap peas, cucumber, and leftover roasted broccoli. Each version feels different but equally delicious. The sauce is the constant that holds everything together, so once you nail that, the vegetables and proteins can be whatever sounds good.
Storage and Make-Ahead Tips
This dish keeps beautifully in the refrigerator for up to four days, though I'd recommend storing the sauce separately from the noodles if you're planning ahead. That way the noodles don't absorb all the sauce and turn gluey. The sauce actually develops deeper flavor sitting overnight, so making it a day early is never a bad idea.
- Reheat gently on the stovetop with a splash of warm water to loosen the sauce.
- The peanut sauce can be made up to five days ahead and stored in a sealed container in the refrigerator.
- If you're packing this for lunch, keep the garnishes separate until you're ready to eat so they stay fresh and crunchy.
Pin This recipe has become my answer to almost every question about what to eat, and I'm never tired of it. I hope it becomes one of yours too.
Recipe FAQ
- → What type of noodles work best?
Dried rice noodles or spaghetti are recommended. Rice noodles create a lighter texture, while spaghetti offers a firmer bite.
- → How can I adjust the spice level?
Modify the amount of sriracha or chili garlic sauce used in the peanut sauce to increase or decrease heat.
- → Can I make this gluten-free?
Yes, substitute tamari for soy sauce and use gluten-free noodles to keep the dish gluten-free.
- → What garnishes enhance the dish?
Fresh cilantro, chopped roasted peanuts, scallions, and a squeeze of lime add aroma, texture, and brightness.
- → Are there protein additions recommended?
Adding sautéed tofu, cooked chicken, or shrimp can boost the protein content and add variety.