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Spicy peanut noodles twirled around a fork.
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Spicy Peanut Noodles (Quick & Creamy 15-Minute Recipe)

A hearty 10-minute peanut butter noodle recipe bursting with flavor!
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: fusion, thai
Servings: 2
Author: Shreya Walia

Ingredients

Sauce:

  • 1/4 c hot pasta water (add more water as needed)
  • 1/4 cup peanut butter
  • 1 tbsp sriracha
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1/2 tbsp rice vinegar
  • 1/2 tsp ginger paste
  • 1.5 tsp minced garlic

Other:

  • 1 tbsp canola oil
  • 150 grams noodles of choice (I used bucatini)
  • 1/2 cup frozen edamame
  • 1/2 cup broccolini (or veggies of choice)

Garnish

  • 1 tbsp Crushed peanuts (or to taste)
  • 1 tbsp Scallions (or to taste)
  • 1 tbsp Cilantro (or to taste)
  • 1/4 tsp Gochugaru flakes (or to taste)

Instructions

  • Cook the Noodles: Boil your noodles according to package directions. In the last 2 minutes of cooking, add the frozen edamame and chopped broccolini. Once everything is cooked, drain and reserve about 1/2 cup of pasta water. We only need 1/4 cup for this recipe but save some extra in case.
  • Make the Sauce: In a medium bowl, combine peanut butter, sriracha, soy sauce, honey, rice vinegar, ginger paste, and minced garlic. Slowly whisk in the reserved pasta water until the sauce is smooth and pourable. Add more water as needed.
  • Heat the Oil: In a large pan or wok, heat the canola oil over medium heat.
  • Toss It All Together: Add the veggies to the pan and sauté for about two minutes. Then, add in the noodles, and pour in the sauce and toss everything together until the noodles are evenly coated and glossy.
  • Garnish and Serve: Top with crushed peanuts, sliced scallions, fresh cilantro, a spoonful of sambal, and a sprinkle of gochugaru flakes. Eat immediately (and maybe keep a glass of water nearby if you went heavy on the spice).

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Add a splash of water when reheating to loosen the sauce.
Substitutions: Swap honey for maple syrup, or use tahini instead of peanut butter for a twist.
Freezing: The sauce can be frozen separately for up to 1 month — whisk again after thawing.

Nutrition

Calories: 712kcal | Carbohydrates: 93g | Protein: 26g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Sodium: 1346mg | Potassium: 635mg | Fiber: 7g | Sugar: 26g | Vitamin A: 1172IU | Vitamin C: 61mg | Calcium: 123mg | Iron: 4mg
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