Spicy Thai Peanut Noodles

Name: Spicy Thai Peanut Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 1 lb egg noodles or spaghetti; 1/2 large carrot, finely sliced; 1 red bell pepper, thinly sliced; 1 tablespoon sesame oil; 2 tablespoons peanut butter; 2 tablespoons toasted sesame oil; 1 tablespoon light soy sauce; 1/2 teaspoon Chinese rice vinegar; 1 to 3 tablespoons sriracha hot sauce, to taste; 1 inch piece of ginger, grated; 1 clove garlic, minced; Zest and juice of 1 lime; Juice of 1 large blood orange or orange; 1/4 cup chopped peanuts; 2 tablespoons thinly sliced green onions; 1/4 cup chopped cilantro

As seen in: Delicious Meals in 30 Minutes or Less

These Spicy Thai Peanut Noodles come together in just 20 minutes, combining tender egg noodles with sautéed vegetables and a creamy, bold peanut-lime sauce. The heat from sriracha balances the citrusy tang of lime and orange, making each bite vibrant and satisfying. Ideal for quick weeknight meals or flavorful lunch prep, this dish can be easily adapted with your choice of veggies or gluten-free noodles. Garnished with green onions, cilantro, and crushed peanuts for added texture and freshness.

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A woman named Sophie is smiling and holding a plate of food.

Created By Sophie

Last updated on Sat, 14 Jun 2025 16:37:14 GMT

A bowl of spicy Thai peanut noodles. | sophietable.com

Indulge in the complex flavors of these Spicy Thai Peanut Noodles, where the tanginess of lime meets the richness of peanut butter. Perfect for a quick weeknight dinner or a flavorful meal prep option.

Ingredients

Egg noodles or spaghetti: 1 lb
Carrot: ½ large, finely sliced (a mandolin works great)
Red bell pepper: 1, thinly sliced
Sesame oil: 1 tablespoon

Peanut butter: 2 tablespoons
Toasted sesame oil: 2 tablespoons
Light soy sauce: 1 tablespoon
Chinese rice vinegar: ½ teaspoon
Sriracha hot sauce: 1 to 3 tablespoons, to taste
Ginger: 1-inch piece, grated
Garlic: 1 clove, minced
Lime: Zest and juice of 1
Orange: Juice of 1 large blood orange or regular orange
Chopped peanuts: ¼ cup

Green onions: 2 tablespoons, thinly sliced
Cilantro: ¼ cup, chopped

Instructions

Prepare the Noodles:: Cook the noodles according to package instructions. Once done, drain and set aside.
Make the Spicy Peanut Sauce:: Combine all sauce ingredients in a measuring jug or small bowl. Whisk until smooth and creamy. Alternatively, blend all ingredients in a blender for about 2 minutes until smooth.
Sauté the Veggies:: Heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat. Add the thinly sliced red bell pepper and carrot. Sauté for about 2 minutes, or until slightly softened.
Combine and Serve:: Add the cooked noodles to the skillet with the veggies. Pour in ½ to ¾ of the prepared sauce, and toss to coat the noodles evenly. Serve the noodles in bowls, topped with chopped peanuts, sliced green onions, and cilantro. Drizzle the remaining sauce over the top, if desired.

Notes

Sauce Adjustments: The sriracha hot sauce can be adjusted according to your heat preference. Noodle Choice: Feel free to use rice noodles for a gluten-free option. Veggie Options: This recipe is highly versatile; you can add other veggies like snap peas or mushrooms for variation. Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–5 days or frozen for up to 2–3 months.Enjoy your Spicy Thai Peanut Noodles!

Commonly Asked Questions

→ Can I use a different type of noodle?: Yes, rice noodles or even spaghetti work well. Choose based on your texture or dietary preference.
→ How spicy is the sauce?: It’s moderately spicy, but you can control the heat by adjusting the amount of sriracha to your taste.
→ Can I add protein to this dish?: Absolutely. Grilled chicken, tofu, or shrimp pair wonderfully with the peanut sauce.
→ Is this dish suitable for meal prep?: Yes, it stores well in the fridge for up to 5 days and can be served cold or reheated.
→ What other vegetables can I use?: You can add snap peas, mushrooms, or shredded cabbage for variation and texture.