Spicy peanut noodles AKA my go-to weeknight meal! This is something that sounds complicated, but really this recipe is incredibly easy. I make peanut noodles whenever I need a quick meal that is something different than the norm. This recipe is plant-based of course, but still carnivore-friendly.
*2020 update: This post used to be titled, “Thai Peanut Noodles”. I didn’t feel comfortable leaving that title because this isn’t a traditional Thai recipe. Also, I don’t want to come across like I’m an expert or that I reinvented a cultural dish. This blog does not support cultural appropriation. I renamed this “Spicy Peanut Noodles” because that title better describes this dish.
This recipe is umami, comforting, and just the right amount of spicy. You can adjust it to your own preferences, but please don’t skip the peanut butter or green onions. A variety of proteins and vegetables can be used for this. If you don’t have chili sauce, you can substitute sriracha or extra red pepper flakes. This recipe is straightforward, I do include a chili garlic oil. This is totally optional! See the recipe card below. If you have any questions, leave me a comment!
Spicy Peanut Noodles
- 8 oz rice noodles or wheat noodles.
- 1 cup broccoli cut into florets.
- 1 carrot shredded or diced.
- 1-2 cups plant-based protein tofu, tempeh, seitan, etc..
- 1/4 cup smooth peanut butter.
- 1 tbsp sambal oelek chili sauce.
- 1 tsp minced ginger.
- 1 tbsp rice vinegar.
- 1 tbsp sesame oil or neutral cooking oil.
- 1/4 cup low sodium soy sauce + additional for topping.
- Black pepper to taste.
Chili Garlic Oil (optional)
- 1 tbsp minced garlic.
- 1 tsp red pepper flakes.
- 1-2 tbsp grape seed oil.
- First, make the chili garlic oil. Mince fresh garlic and place in a hot fry pan with oil and red pepper flakes. Cook until fragrant. Be mindful to not burn the garlic. Set aside the chili garlic oil for later.
- In a large pot, boil water and cook noodles according to package instructions. Prepare vegetables and protein and sauté over medium heat, using sesame oil.
- Stir together peanut butter, chili sauce, ginger, rice vinegar, and soy sauce. Add water if too thick. Pour sauce over cooked vegetables.
- Drain noodles and add to the sauce mixture. Drizzle chili garlic oil over the noodles. Garnish with green onions.
- Serve immediately!