There’s many a peanut noodle recipe out there, but I humbly submit these peanut noodles for your consideration, in the hopes that they become your new go-to.
Fast and Easy Peanut Noodles
Why? 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 dash off an email or get chores done around the house. 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 and entirely satisfying and delicious, thanks to a hearty scoop of peanut butter.
As for added flavors, I’m rebelling against “simple” peanut noodles in favor of the addition of Thai black soy sauce (or dark soy sauce), 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.
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.)
Peanut Noodles
Ingredients
- 200 g fresh white (wheat) noodles (7 ounces; or 100g/3.5 ounces dried)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons ginger (minced or grated)
- 1/3 cup peanut butter (85g; creamy or chunky)
- 2-3 tablespoons hot water (depending on desired sauce consistency)
- 1 tablespoon Thai black soy sauce (we like the “Healthy Boy” brand; can substitute 1 teaspoon Chinese dark soy sauce, plus ½ - 1 teaspoon 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. Serve.
Made this dish with sesame paste as I am not a big fan of peanut butter. This is a great recipe.
Thanks, Tony! Glad it tasted great with the substitution too! I’ll have to try it with just sesame paste next time.
This dish is not nice to eat
Hi Bodo, we appreciate constructive comments good or bad. Mean-spirited comments get deleted, but we will leave this for everyone to see.
Could you be more specific? Disliked the taste of the dish? Too peanuty? Too salty? Too saucy?
How poor are the authors of this blog? Deleting critical comments!
Hi Bodo, we appreciate constructive comments good or bad. Mean-spirited comments get deleted.
Does this dish reheat well or should I make a single serving? It looks delicious!
Hi Jeanne, this is best fresh in our opinion, and since it’s so easy to throw together, I’d say make it fresh each time!
super quick and easy – I’ve now made this noodle dish three times :)
Thank you, Danielle! :)
Can I sub thai sweet soy sauce (ABC brand) for the black soy sauce or will that be too sweet?
Hi Olga, if that’s what you like, it would probably be okay, but we’d recommend starting with just a teaspoon to see if you like it and then adding to taste from there. You can always add, but you can’t take away!
Yum!
Question: Do you have a preferred brand or type of peanut butter?
Hi Karyn, I personally prefer a more natural peanut butter, and I confess we really love the Kirkland brand. After that, our choice would be Skippy!
Made this and it was delicious. Your blog and recipes are amazing. When are you guys gonna publish a book? :)
Thank you, Ratna! We are thinking about it! ;) Our readers will be the first to know about any book news!
Is it possible to substitute the peanut butter with almond butter? Unfortunately I’m allergic to peanuts.
Yes, you can, Kevin.
Tony commented above that he used SESAME paste due to the same affliction.
I was wondering, the recipe calls for healthy boy sweet soy sauce but the picture shows dark soy sauce, which one do you use?
I can’t seem to find sweet soy sauce from healthy boy but the other kinds are available.
Thanks!
Hi Juliette,
Thank you for pointing out that error! I have made the update to clarify that I used the Thai black soy sauce, though Thai sweet soy sauce does exist. You can read more here: https://thewoksoflife.com/thai-soy-sauce/