There’s many a peanut noodle recipe out there, but this one is so packed with flavor, it’s the best version I’ve tried!
Sometimes peanut noodles can be a bit one-note or a bit claggy. Not so here! I humbly submit these peanut noodles for your consideration, in the hopes that they become your new go-to. Check out our step-by-step recipe and video!
Fast and Easy Peanut Noodles
Why make peanut noodles? Maybe you’re reading this from your at-home desk (read: your couch). Perhaps there’s a child clawing at you for entertainment as you try to send an email or get chores done. Or maybe you’re alone, trying to figure out how long you’ll let “lunch” slip by until it just becomes dinner.
These easy peanut noodles are here to save you. They’re fast, entirely satisfying and delicious, and can be customized a bunch of ways. Add veggies like julienned cucumber, carrot, and bell pepper or blanched bean sprouts or baby spinach. Add pan-fried tofu or leftover shredded cooked chicken for protein. Brighten it up with herbs like cilantro, scallions, and mint. Use what you have on hand, or just enjoy a plain of pure peanut noodle goodness.
As for added flavors, I’m rebelling against “simple” peanut noodles. I add some key ingredients that take it to the next level: Thai black soy sauce (or dark soy sauce + sugar), which gives them a rich edge, fish sauce, sesame oil, lime juice, and a dollop of my signature chili oil to liven things up.
Your New Go-to Recipe
As someone who’s been whipping up some semblance of peanut noodles since I could reach the countertop and boil water, there’s been no shortage of what I will call “aimless noodling.”
You walk to the kitchen and think you’ve reached a point where you can just add a dash of this or a dash of that, and end up with a superior bowl of noodles. But while my ego hasn’t necessarily lessened over the years, I will admit that I’ve had many a mediocre batch of peanut noodles.
So, as the most hapless cook in The Woks of Life kitchen (it’s true, I’m spectacularly poor at following recipes), I’m here to help save you from yourself!!!
Make these noodles with these ingredients. Soon enough, you’ll be on autopilot, and can rest assured that you’ll have the perfect bowl of classic peanut noodles every time.
Note that this recipe calls for Thai black soy sauce. However, if you can’t find it or don’t have it on hand, you can substitute a mixture of Chinese dark soy sauce and sugar (details in recipe card below).
Peanut Noodles: Recipe Instructions
Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
Noodle Recommendations
Due to the thickness and robustness of this sauce, we recommend using a thicker noodle—either the wide ribbon-like knife-cut wheat noodles we use in the photos here, or a thicker wheat noodle like we use in our video below! You could also use a thicker wonton noodle or other egg noodle.
We do not recommend using thin vermicelli-style noodles or thin wheat noodles that you might use for a noodle soup.
Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.
By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce.
Feel free to taste and adjust any seasoning if needed (I like more chili oil on mine!).
Serve. (Recipe makes about 2 servings.)
Watch Us Make It!
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Recipe
Peanut Noodles
Ingredients
- 8 ounces fresh white (wheat) noodles (or 100g/3.5 ounces dried; ideally thicker noodles to stand up to this sauce!)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons ginger (minced or grated)
- 1/3 cup peanut butter (creamy or chunky)
- 2-3 tablespoons hot water
- 1 tablespoon Thai black soy sauce (we like the “Healthy Boy” brand; can substitute 1 teaspoon Chinese dark soy sauce, plus 1-2 teaspoons sugar to taste)
- 2 teaspoons light soy sauce
- 2 teaspoons fish sauce (or vegan fish sauce to keep the dish vegan)
- 1/2 teaspoon sesame oil
- 1 tablespoon lime juice (optional)
- 2 teaspoons chili oil (optional)
Instructions
- Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.
- Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.
- By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. If needed, you can add a tablespoon or two of the noodle cooking water to make it easier to toss the noodles. Serve.
Tips & Notes:
- Veggies: julienned carrot, cucumber, or bell pepper. Blanched bean sprouts, baby spinach or other greens
- Protein: Cooked tofu, seitan, or shredded chicken
- Herbs: chopped cilantro, scallions, mint
- Other toppings: toasted sesame seeds, chopped peanuts
