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These delicious and easy 20-minute Spicy Peanut Butter Noodles are filled with addicting Asian flavors. The combination of peanut butter and gochujang creates a rich, sweet, and spicy sauce that has the most amazing texture. Can easily be made gluten-free and/or vegan!
Why You’ll Love These Peanut Butter Noodles
If you’re looking for the easiest flavor-packed meal, these Spicy Peanut Butter Noodles are it! All you need are simple ingredients (mostly pantry staples!) and 20 minutes to make the most addicting Asian-inspired noodle recipe.
It’s a flavorful dish that combines noodles with a rich, creamy peanut sauce that has a spicy kick. Even better, it can be enjoyed warm or cold, is versatile, and can be customized in a variety of ways.
This recipe is perfect for a weeknight dinner and leftovers are even better the next day! Adjust the spices as desired (it does turn out pretty spicy), make it protein-packed with added meat or tofu, and enjoy this simple but flavor-packed dish!
Watch a Short Video of This Recipe
Ingredient Notes
- dried noodles: I used Thai rice noodles as a gluten-free option, but feel free to use your favorite noodles.
- creamy peanut butter: If you use natural peanut butter, make sure it is a no-stir variety so the creamy sauce doesn’t get too oily.
- soy sauce: Or tamari sauce, for gluten-free.
- gochujang: Or sriracha sauce – This will be spicy. Use more or less depending on your spice level.
- rice vinegar
- toasted sesame oil
- brown sugar: Or coconut sugar or maple syrup.
- fresh garlic cloves
- fresh ginger
- garnish: Chopped green onions, julienned cucumbers, cilantro, sesame seeds, and lime wedges.
- optional: soft-boiled eggs or 8oz of your favorite protein like beef, chicken, pork, shrimp, or crispy tofu.
Step-by-Step Instructions
- Bring a large pot of water to a boil, and cook noodles according to package directions. You can make the sauce while the noodles cook. Reserve the 1/2 cup of the noodle water after cooking. Set the drained noodles aside.
- In a large bowl, combine peanut butter, soy sauce, gochujang, rice vinegar, sesame oil, brown sugar, garlic, and ginger in a bowl.
- Once the noodles are done cooking, slowly pour in pasta water over the sauce ingredients while whisking everything together until smooth. You may not need to use all 1/2 cup of the water.
- Add the cooked noodles to the sauce and toss together to combine.
- Serve warm, topped with green onions, cucumbers, cilantro, sesame seeds, and/or a squeeze of fresh lime juice, if desired.
- I like to serve with soft-boiled eggs, but you can add any protein you want.
Expert Tips
- I personally love using rice noodles for Asian recipes, because they are deliciously chewy while soaking in sauce flavors really well. However, any other type of noodles will work for this recipe (ramen noodles, soba noodles, udon noodles, etc.)
- The richness of the creamy peanut butter pairs wonderfully with gochujang, Korean chili paste, but you can also use sriracha. This recipe is spicy, but you can reduce the chili paste or omit it completely if you want a milder flavor.
- I like to add julienned cucumbers to spicy noodles because they provide a refreshing contrast to the flavor. However, you can add any other veggies you have on hand like mushrooms or edamame.
- I added soft-boiled eggs, but feel free to use any other protein you like, such as beef, chicken, pork, shrimp, or even tofu for a vegan meal.
Storage Tips
Store leftovers in the fridge for 3-4 days in an airtight container. Reheat in the microwave, or toss together in a pan over medium heat with a splash of water until heated through.
More Asian-Inspired Recipes
- Easy Asian Ground Beef and Cabbage Stir Fry
- Sticky Asian Meatballs
- Gochujang Noodles
- Quick and Easy Spicy Chili Garlic Noodles
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
20 Minute Spicy Peanut Butter Noodles Recipe
Video
Ingredients
- 8 oz dried noodles, I used Thai rice noodles
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce, or tamari sauce, for gluten free
- 2 tbsp gochujang, or sriracha – This will be spicy. Use more or less depending on your spice level.
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2-3 tsp brown sugar, or coconut sugar or maple syrup
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- Chopped green onions, julienned cucumbers, cilantro, and sesame seeds, for garnish
- Optional: 2 soft boiled eggs or 8oz of your favorite protein like beef, chicken, pork, or shrimp
Instructions
- Bring a large pot of water to boil, and cook noodles according to package instructions. You can make the sauce while the noodles cook. Reserve the 1/2 cup of water after cooking.
- In a large bowl, combine peanut butter, soy sauce, gochujang, rice vinegar, sesame oil, brown sugar, garlic, and ginger in a bowl.
- Once the noodles are done cooking, slowly pour in pasta water over the sauce ingredients while whisking everything together until smooth. You may not need to use all 1/2 cup of the water.
- Add the cooked noodles to the sauce and toss together to combine.
- Serve warm, topped with green onions, cucumbers, cilantro, and/or sesame seeds, if using.
- I like to serve with soft boiled eggs, but you can add any protein you want.
Notes
Expert Tips
- I personally love using rice noodles for Asian recipes, because they are deliciously chewy while soaking in sauce flavors really well. However, any other type of noodles will work for this recipe (ramen noodles, soba noodles, udon noodles, etc.)
- The richness of the creamy peanut butter pairs wonderfully with gochujang, Korean chili paste, but you can also use sriracha. This recipe is spicy, but you can reduce the chili paste or omit it completely if you want a milder flavor.
- I like to add julienned cucumbers to spicy noodles because they provide a refreshing contrast to the flavor. However, you can add any other veggies you have on hand like mushrooms or edamame.
- I added soft-boiled eggs, but feel free to use any other protein you like, such as beef, chicken, pork, shrimp, or even tofu for a vegan meal.
Storage Tips
Store leftovers in the fridge for 3-4 days in an airtight container. Reheat in the microwave, or toss together in a pan over medium heat with a splash of water until heated through.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would this be good served cold? I’m thinking school lunch for my kiddo. Thanks!
So fast and easy to Taylor to personal preferences. Add different proteins up the spice or reduce it. Can use rice noodles, home made or pasta noodles!