I discovered a delicious twist on my Peanut Butter Noodles Recipe that transforms a simple dish into an explosion of flavors and textures. The crunchy vegetables combined with a zingy sauce made every bite feel adventurous. I crafted this dish when time was short and felt absolutely satisfied.
I was in a rush one evening and needed something quick yet full of flavor, so I decided to whip up these spicy peanut butter noodles. I cooked 8 oz of gluten free rice noodles and mixed them with a sauce made from 1/4 cup creamy peanut butter, 2 tbsp tamari, a splash of lime juice, a bit of maple syrup, and minced garlic tossed with grated ginger and sriracha for that extra punch.
I then drizzled in a little sesame oil to bring everything together before tossing in julienned carrot, sliced red bell pepper, and even a few green onions for that fresh crunch. Topping it off with crushed peanuts and fresh cilantro gives it a quirky twist that reminds me of some of my experiments with vegan diner style recipes and noodle dishes.
This meal is my go-to when I want something tasty and filling, without a lot of fuss.
Why I Like this Recipe
I love this recipe because it’s so quick and easy to make when im super hungry and in a rush. The noodles just work with the spicy peanut sauce that mixes sweet, tangy, and spicy flavors that really hit the spot. I also like that its vegan and gluten free so i feel better about eating it even if im craving something indulgent. And the crunch from the veggies and peanuts makes it fun to eat every time its a bit different.
Ingredients
- Gluten free rice noodles are rich in carbs, offering a light base for the dish.
- Creamy peanut butter brings healthy fats and protein while giving a nutty, rich flavor.
- Tamari provides a salty, umami kick that deepens the overall taste profile.
- Lime juice adds a tangy sour note to balance the sweet and spicy elements.
- Sriracha ramps up the spice with a fiery punch that livens every bite.
- Garlic offers savory depth and natural benefits while enhancing the appetizing aroma.
Ingredient Quantities
- 8 oz gluten free rice noodles (or any preferred gluten free noodles)
- 1/4 cup creamy peanut butter
- 2 tbsp tamari or gluten free soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup or brown sugar
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
- 1-2 tsp sriracha or your favorite chili garlic sauce (adjust to heat)
- 1-2 tbsp water (to thin the sauce as needed)
- 1 tbsp sesame oil
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1 small cucumber, julienned (optional)
- 2 green onions, sliced (white and green parts)
- 1/4 cup crushed peanuts (for garnish)
- Fresh cilantro leaves (for garnish, optional)
How to Make this
1. Boil the noodles according to the package instructions, drain them, and rinse with cold water.
2. In a bowl, mix the peanut butter, tamari, lime juice, maple syrup, minced garlic, grated ginger, sriracha, sesame oil, and 1 tbsp water until smooth. Add a little more water if it’s too thick.
3. Put the noodles back in a large bowl then pour the sauce over them, tossing well to coat.
4. Add the julienned carrot, sliced red bell pepper, and if using, the julienned cucumber.
5. Toss in the sliced green onions and mix everything together.
6. Taste the noodles and adjust seasoning or spice with extra sriracha if desired.
7. Let the dish sit for a few minutes so the noodles soak up the flavors.
8. Serve the noodles in bowls and sprinkle crushed peanuts on top.
9. Garnish with fresh cilantro leaves if you like.
10. Enjoy your quick, spicy peanut butter noodles!
Equipment Needed
1. Large pot – to boil the noodles according to the package instructions
2. Colander – to drain the noodles and rinse them with cold water
3. Small bowl – to mix the peanut butter sauce ingredients until smooth
4. Large mixing bowl – to combine the noodles with sauce and vegetables
5. Measuring cups and spoons – to accurately measure out the peanut butter, tamari, lime juice, maple syrup, water, and sesame oil
6. Whisk or fork – to thoroughly blend the sauce ingredients
7. Knife – for mincing garlic and slicing ginger and vegetables
8. Cutting board – to safely cut the carrot, red bell pepper, cucumber, and green onions
9. Grater – to grate the ginger efficiently
10. Serving bowls – to dish out the final spicy peanut butter noodles
FAQ
Spicy Peanut Butter Noodles Recipe Substitutions and Variations
- You can try swapping the rice noodles with gluten free soba noodles or even spiralized zucchini noodles if you want a lighter twist
- If you’re out of peanut butter, almond butter or cashew butter are cool alternatives that bring a unique flavor
- Instead of tamari, coconut aminos works pretty well and gives a slightly sweeter taste
- If you’re lacking sriracha, a pinch of red pepper flakes mixed with a bit more chili garlic sauce can do the trick
- For garnish, you can swap crushed peanuts with toasted sesame seeds if you want a different type of crunch
Pro Tips
Try rinsing the noodles in cold water right after boiling them to stop the cooking process. This helps keep them from turning overly soft and mushy.
When you’re mixing the sauce, you might want to warm up the peanut butter slightly in the microwave so it mixes much easier with the rest of the ingredients. Don’t worry about adding a bit more water if it seems too thick, it makes for a smoother sauce.
Let the dish sit for a few minutes after you mix everything together. This gives all the flavors time to really meld, and trust me, it makes a huge difference in the taste.
Feel free to experiment with more veggies if you want extra crunch or flavor. Sometimes a little change adds a fun twist to the dish.
Spicy Peanut Butter Noodles Recipe
My favorite Spicy Peanut Butter Noodles Recipe
Equipment Needed:
1. Large pot – to boil the noodles according to the package instructions
2. Colander – to drain the noodles and rinse them with cold water
3. Small bowl – to mix the peanut butter sauce ingredients until smooth
4. Large mixing bowl – to combine the noodles with sauce and vegetables
5. Measuring cups and spoons – to accurately measure out the peanut butter, tamari, lime juice, maple syrup, water, and sesame oil
6. Whisk or fork – to thoroughly blend the sauce ingredients
7. Knife – for mincing garlic and slicing ginger and vegetables
8. Cutting board – to safely cut the carrot, red bell pepper, cucumber, and green onions
9. Grater – to grate the ginger efficiently
10. Serving bowls – to dish out the final spicy peanut butter noodles
Ingredients:
- 8 oz gluten free rice noodles (or any preferred gluten free noodles)
- 1/4 cup creamy peanut butter
- 2 tbsp tamari or gluten free soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup or brown sugar
- 2 garlic cloves, minced
- 1 tsp freshly grated ginger
- 1-2 tsp sriracha or your favorite chili garlic sauce (adjust to heat)
- 1-2 tbsp water (to thin the sauce as needed)
- 1 tbsp sesame oil
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1 small cucumber, julienned (optional)
- 2 green onions, sliced (white and green parts)
- 1/4 cup crushed peanuts (for garnish)
- Fresh cilantro leaves (for garnish, optional)
Instructions:
1. Boil the noodles according to the package instructions, drain them, and rinse with cold water.
2. In a bowl, mix the peanut butter, tamari, lime juice, maple syrup, minced garlic, grated ginger, sriracha, sesame oil, and 1 tbsp water until smooth. Add a little more water if it’s too thick.
3. Put the noodles back in a large bowl then pour the sauce over them, tossing well to coat.
4. Add the julienned carrot, sliced red bell pepper, and if using, the julienned cucumber.
5. Toss in the sliced green onions and mix everything together.
6. Taste the noodles and adjust seasoning or spice with extra sriracha if desired.
7. Let the dish sit for a few minutes so the noodles soak up the flavors.
8. Serve the noodles in bowls and sprinkle crushed peanuts on top.
9. Garnish with fresh cilantro leaves if you like.
10. Enjoy your quick, spicy peanut butter noodles!
