Name: Spicy Peanut Butter Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 ounces brown rice noodles; 3 large cloves garlic (or 4–5 small), minced; 1 tablespoon fresh grated ginger; 1 tablespoon oil (e.g., olive or sesame); 2/3 cup creamy peanut butter (low or no salt preferred); 4 tablespoons low sodium tamari or soy sauce; 1/3 to 1 cup hot water (adjust for sauce consistency); 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1–2 tablespoons sriracha; 1–2 tablespoons maple syrup or honey; 1/2 teaspoon red pepper flakes (optional); Optional: 2 teaspoons chili garlic sauce

I’ve fallen in love with this dish because it’s a lifesaver on busy days—I can have a flavorful, vegan, and gluten-free meal ready in about 20 minutes. The creamy peanut sauce is rich and satisfying, and I can easily adjust the spice and salt levels to suit my mood. I also love how versatile it is for pairing with veggies, tofu, or chicken.

Spicy Peanut Butter Noodles

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
16 ounces brown rice noodles
3 large cloves garlic (or 4–5 small)
1 tablespoon fresh grated ginger
1 tablespoon oil
⅔ cup creamy peanut butter (low or no‑salt)
4 tablespoons low‑sodium tamari or soy sauce
1/3–1 cup hot water (helps mix the peanut butter smoothly)
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1–2 tablespoons sriracha
1–2 tablespoons maple syrup or honey
½ teaspoon red pepper flakes (can omit for less spice)
Optional: 2 teaspoons chili garlic sauce

directions

I bring a large pot of water to a boil and cook the brown rice noodles according to the package instructions.
While the pasta cooks, I finely mince the garlic and heat the oil over low heat in a sauté pan. I sauté the garlic for about 2 minutes until it turns golden, then stir in the grated ginger for another minute.
I take the pan off the heat and whisk in the peanut butter, tamari or soy sauce, rice vinegar, sesame oil, sriracha, maple syrup or honey, and red pepper flakes. I always start with ⅓ cup hot water and whisk until the sauce is smooth, adding more water as needed to reach the consistency I like.
I taste the sauce and adjust—if I want it saltier, I add more soy sauce; if I prefer it spicier, I add more sriracha or chili garlic sauce.
I toss about half of the sauce with the cooked noodles to coat them. I usually end up adding all the sauce because I like my noodles saucy, but starting with half helps me gauge how much I need.
Finally, I serve the noodles with crushed peanuts, scallions, and extra red pepper flakes. I like to garnish with veggies or my choice of protein on the side.

Servings and timing

This recipe serves 4.
Prep Time: about 5 minutes
Cook Time: about 10 minutes
Total Time: about 15 minutes

storage/reheating

I store leftovers in the fridge for up to 5 days. Since the sauce tends to dry out over time, I reheat it in a pan with a splash of water, broth, or soy sauce until it warms through and regains its sauciness.

FAQs

How spicy is this recipe, and can I adjust it?

I control the heat level depending on my mood. I can omit or reduce the red pepper flakes and sriracha if I’m after a milder experience.

Can I make the sauce ahead of time?

Yes—I’ll mix all the sauce ingredients and refrigerate it. When I’m ready to eat, I heat it gently with a bit of water to loosen it up.

Are these noodles good cold, like in a salad?

Absolutely! I enjoy them cold as a noodle salad alongside fresh veggies—perfect for lunch the next day.

What’s a good protein to add?

I often add grilled chicken, tofu, or steamed broccoli—it transforms a simple noodle bowl into a more balanced meal.

Can I use a different type of noodle?

I can use udon, soba, or even whole-wheat spaghetti—but I stick with brown rice noodles for gluten-free convenience.

What happens if the sauce is too thick?

I add more hot water or a splash of broth or soy sauce until it loosens up and coats the noodles smoothly.

Any substitutions for peanut butter?

I tend to stick with peanut butter for that classic flavor, but I can swap in almond or cashew butter if needed—just watch how the sauce thickens.

Is this recipe vegan?

Yes! It’s naturally vegan—just use maple syrup instead of honey to keep it fully plant-based.

How can I reduce the sauce’s sodium?

I use low-sodium tamari or soy sauce and low/no-salt peanut butter. I can also dilute with more water if it’s still too salty.

Can I make this spicy peanut butter noodles nut-free?

I haven’t tried that yet, but I imagine sunflower seed butter could be a neutral, nut-free alternative with a similar creamy texture.

Conclusion

I absolutely love these Spicy Peanut Butter Noodles—they’re quick, adaptable, and full of flavor. Whether I’m in need of a fast lunch, a comforting dinner, or an easy meal prep option, this dish always comes through. Let me know if you’d like ideas for variations or pairings next time!