I promise these Magic Noodles are the kind of saucy, peanut-packed dinner that makes takeout feel like an unnecessary expense.

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I am obsessed with these Thai Peanut Noodles. I love the sticky, salty-sweet hit of creamy peanut butter and fresh lime juice that makes every bite sing.

And the sauce leans coconut, so it almost becomes Thai Peanut Coconut Sauce that clings to the strands like it’s meant to. These feel like Magic Noodles when they soak up that sauce, slippery and loud and impossible to resist.

I adore the crunch and the bright, sharp notes. I can’t stop making them.

Not even close. I eat them for dinner, and sometimes for lunch, too often.

I crave that sauce daily.

Ingredients

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Rice noodles or spaghetti — chewy base that soaks up the peanut sauce.
Peanut butter — creamy, nutty binder that makes the sauce irresistible.
Soy sauce or tamari — salty backbone, keeps it savory and balanced.
Rice vinegar — bright tang that cuts through the richness.
Lime juice — fresh zing, it wakes the whole bowl up.
Honey or brown sugar — little sweetness that rounds out sharp flavors.
Toasted sesame oil — nutty finish, a tiny drizzle goes a long way.
Sriracha or chili garlic sauce — adds heat and a touch of punch.
Garlic — pungent kick, you’ll taste it in every bite.
Ginger — warm, peppery lift that feels fresh.
Warm water or light coconut milk — loosens the sauce without thinning flavor.
Vegetable oil — for quick stir frying veggies or browning protein.
Shredded carrots — sweet crunch, adds color and texture.
Red bell pepper — crisp, juicy bite and vibrant color.
Green onions — sharp, fresh notes scattered on top.
Cilantro — herbaceous pop, use it if you like cilantro.
Chopped roasted peanuts — extra crunch and more peanut depth.
Optional protein (tofu, chicken, shrimp) — brings substance and makes it filling.
Salt and black pepper — simple seasoning to tweak to taste.
Lime wedges — extra squeeze of brightness at the table.

Ingredient Quantities

8 ounces rice noodles or spaghetti

1/2 cup creamy peanut butter (natural or regular)

3 tablespoons soy sauce (or tamari for gluten free)

2 tablespoons rice vinegar

2 tablespoons fresh lime juice (about 1 lime)

1 to 2 tablespoons honey or brown sugar, to taste

1 tablespoon toasted sesame oil

1 to 2 teaspoons sriracha or chili garlic sauce, to taste

2 cloves garlic, minced

1 tablespoon fresh ginger, finely grated

1/4 to 1/3 cup warm water or light coconut milk to thin the sauce

2 tablespoons vegetable oil (for stir frying optional veggies or protein)

1 cup shredded carrots (about 2 medium carrots)

1 red bell pepper, thinly sliced

3 green onions, sliced

1/4 cup chopped cilantro, loosely packed

1/4 cup chopped roasted peanuts, plus extra for garnish

Optional protein: 1/2 pound firm tofu (pressed) or cooked chicken or shrimp

Salt and black pepper, to taste

Lime wedges, for serving

How to Make this

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1. Bring a large pot of salted water to a boil and cook 8 ounces rice noodles or spaghetti according to package directions until just tender; drain and set aside, reserving about 1/4 cup of the cooking water.

2. While the noodles cook, make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 3 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1 to 2 tablespoons honey or brown sugar, 1 tablespoon toasted sesame oil, 1 to 2 teaspoons sriracha or chili garlic sauce, 2 cloves minced garlic, and 1 tablespoon finely grated ginger. Add 1/4 to 1/3 cup warm water or light coconut milk a little at a time to reach a smooth, pourable consistency; taste and adjust sweet, salty or spicy.

3. Prep veggies and herbs: shred 1 cup carrots, thinly slice 1 red bell pepper, slice 3 green onions, chop 1/4 cup cilantro and 1/4 cup roasted peanuts. Set lime wedges aside for serving.

4. If using tofu, press 1/2 pound firm tofu for 15-30 minutes, then cut into cubes. If using chicken or shrimp, pat dry and season lightly with salt and pepper.

5. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Stir fry tofu, chicken or shrimp until golden and cooked through, about 3-5 minutes for shrimp, 5-7 for chicken, longer for browned tofu. Remove to a plate.

6. In the same pan add a touch more oil if needed and quickly stir fry the shredded carrots and sliced red pepper for 2-3 minutes so they stay crisp-tender, then add most of the green onions and cook 30 seconds more.

7. Lower heat to medium, return the protein to the pan (if using), add the cooked noodles and pour the peanut sauce over everything. Toss gently to combine, adding reserved noodle water a splash at a time to loosen the sauce and coat the noodles evenly. Season with salt and black pepper to taste.

8. Stir in chopped cilantro and about 1/4 cup chopped roasted peanuts, reserving extra peanuts and green onions for garnish.

9. Serve immediately with lime wedges for squeezing over the top and extra sriracha on the side if you like more heat.

10. Tip: if the sauce thickens too much as it cools, stir in a little warm water or coconut milk; pressing tofu overnight in the fridge gives better texture; taste as you go and tweak lime, sweet or salty balance till it sings.

Equipment Needed

1. Large pot (for boiling the noodles)
2. Colander or sieve (to drain noodles and save some cooking water)
3. Measuring cups and spoons (for peanut butter, soy, vinegars, oils, etc)
4. Medium bowl and a whisk or fork (to mix the peanut sauce)
5. Large skillet or wok (for stir frying protein and veggies)
6. Spatula or tongs (to toss noodles and stir fry without breaking them)
7. Cutting board and a sharp chef knife (for veggies, herbs and tofu)
8. Paper towels or tofu press (to press tofu)

FAQ

Q: Can I make the sauce ahead of time and how long will it keep?

A: Yes, you can make the peanut sauce up to 4 days ahead. Keep it in an airtight container in the fridge. The sauce may thicken when cold, just stir in a little warm water or coconut milk to loosen before using.

Q: What noodles work best if I dont have rice noodles?

A: Spaghetti or linguine are fine substitutes. Cook them a minute less than package directions so they dont go mushy when tossed with the sauce.

Q: How do I make this vegan or gluten free?

A: For vegan, swap honey for maple syrup and use tofu or extra veggies for protein. For gluten free, use tamari or a GF soy sauce and check that your noodles are rice or another GF type.

Q: My sauce is too thick or too salty, how can I fix it?

A: If too thick add warm water or light coconut milk a tablespoon at a time until you get the consistency you want. If too salty add a bit more lime juice, a pinch of sugar or extra peanut butter to balance it out.

Q: Can I serve these noodles cold or do they need to be hot?

A: Both ways work great. Toss warm noodles with sauce for a cozy meal, or chill for an easy lunch or picnic. If serving cold, rinse noodles under cold water after cooking so they dont clump.

Q: How should I store leftovers and how long will they last?

A: Store leftovers in an airtight container in the fridge for 3 to 4 days. If the noodles absorb a lot of sauce, add a splash of warm water and reheat gently or toss before serving to loosen them up.

Thai Peanut Noodles Recipe Substitutions and Variations

Peanut butter: swap with almond butter, sunflower seed butter (if nut allergy), or tahini for a more savory, sesame note — use same amount and thin with a little warm water or coconut milk if needed.
Soy sauce: use tamari for gluten free, or coconut aminos for a slightly sweeter, lower sodium option; adjust salt since coconut aminos is milder.
Rice noodles or spaghetti: try rice vermicelli, udon for chewier texture, or regular spaghetti in a pinch; cook times will differ so watch closely.
Tofu (optional protein): replace with tempeh for nuttier flavor, cooked shrimp or shredded rotisserie chicken for faster prep, or seitan if you want a meatier bite.

Pro Tips

1) Press tofu longer, like overnight in the fridge if you can. It seems like a pain but it soaks up less water, gets way firmer, and browns better. If you forget, at least wrap it in paper towels and weight it for 15-30 minutes.

2) Make the peanut sauce ahead and keep it thick. It gets better after sitting a bit, flavors meld. If it thickens too much when you reheat, stir in warm water or a splash of coconut milk until it pours. Taste and tweak lime, sweet or salt before you toss the noodles.

3) Don’t overcook the noodles. Cook them just until tender, rinse quickly under cold water if they’re rice noodles so they don’t stick, then toss with a little oil. When you add them back to the pan, use reserved noodle water a splash at a time so the sauce coats everything without going gluey.

4) Texture and contrast matter. Keep the veg crisp by stir frying fast at high heat, add most herbs and peanuts at the end for brightness and crunch, and always finish with a squeeze of lime and extra chopped peanuts. If you like heat add sriracha on the side so people can control it.

Thai Peanut Noodles Recipe

Recipe by Jot Punji

0.0 from 0 votes

I promise these Magic Noodles are the kind of saucy, peanut-packed dinner that makes takeout feel like an unnecessary expense.

Servings

servings

Calories

625

kcal

Equipment: 1. Large pot (for boiling the noodles)
2. Colander or sieve (to drain noodles and save some cooking water)
3. Measuring cups and spoons (for peanut butter, soy, vinegars, oils, etc)
4. Medium bowl and a whisk or fork (to mix the peanut sauce)
5. Large skillet or wok (for stir frying protein and veggies)
6. Spatula or tongs (to toss noodles and stir fry without breaking them)
7. Cutting board and a sharp chef knife (for veggies, herbs and tofu)
8. Paper towels or tofu press (to press tofu)

Ingredients

8 ounces rice noodles or spaghetti
1/2 cup creamy peanut butter (natural or regular)
3 tablespoons soy sauce (or tamari for gluten free)
2 tablespoons rice vinegar
2 tablespoons fresh lime juice (about 1 lime)
1 to 2 tablespoons honey or brown sugar, to taste
1 tablespoon toasted sesame oil
1 to 2 teaspoons sriracha or chili garlic sauce, to taste
2 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
1/4 to 1/3 cup warm water or light coconut milk to thin the sauce
2 tablespoons vegetable oil (for stir frying optional veggies or protein)
1 cup shredded carrots (about 2 medium carrots)
1 red bell pepper, thinly sliced
3 green onions, sliced
1/4 cup chopped cilantro, loosely packed
1/4 cup chopped roasted peanuts, plus extra for garnish
Optional protein: 1/2 pound firm tofu (pressed) or cooked chicken or shrimp
Salt and black pepper, to taste
Lime wedges, for serving

Directions

Bring a large pot of salted water to a boil and cook 8 ounces rice noodles or spaghetti according to package directions until just tender; drain and set aside, reserving about 1/4 cup of the cooking water.
While the noodles cook, make the peanut sauce: whisk together 1/2 cup creamy peanut butter, 3 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 2 tablespoons fresh lime juice, 1 to 2 tablespoons honey or brown sugar, 1 tablespoon toasted sesame oil, 1 to 2 teaspoons sriracha or chili garlic sauce, 2 cloves minced garlic, and 1 tablespoon finely grated ginger. Add 1/4 to 1/3 cup warm water or light coconut milk a little at a time to reach a smooth, pourable consistency; taste and adjust sweet, salty or spicy.
Prep veggies and herbs: shred 1 cup carrots, thinly slice 1 red bell pepper, slice 3 green onions, chop 1/4 cup cilantro and 1/4 cup roasted peanuts. Set lime wedges aside for serving.
If using tofu, press 1/2 pound firm tofu for 15-30 minutes, then cut into cubes. If using chicken or shrimp, pat dry and season lightly with salt and pepper.
Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Stir fry tofu, chicken or shrimp until golden and cooked through, about 3-5 minutes for shrimp, 5-7 for chicken, longer for browned tofu. Remove to a plate.
In the same pan add a touch more oil if needed and quickly stir fry the shredded carrots and sliced red pepper for 2-3 minutes so they stay crisp-tender, then add most of the green onions and cook 30 seconds more.
Lower heat to medium, return the protein to the pan (if using), add the cooked noodles and pour the peanut sauce over everything. Toss gently to combine, adding reserved noodle water a splash at a time to loosen the sauce and coat the noodles evenly. Season with salt and black pepper to taste.
Stir in chopped cilantro and about 1/4 cup chopped roasted peanuts, reserving extra peanuts and green onions for garnish.
Serve immediately with lime wedges for squeezing over the top and extra sriracha on the side if you like more heat.
Tip: if the sauce thickens too much as it cools, stir in a little warm water or coconut milk; pressing tofu overnight in the fridge gives better texture; taste as you go and tweak lime, sweet or salty balance till it sings.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.