Spicy Peanut Butter Noodles (Printable Recipe)
Bold, creamy noodles with peanut butter and gochujang. Ready in 20 minutes with pantry staples.
# Ingredients You'll Need:
→ Noodles and Base
01 -
8 oz dried Thai rice noodles or preferred noodles
→ Peanut Sauce
02 -
1/3 cup creamy peanut butter (no-stir variety preferred)
03 -
3 tablespoons soy sauce or tamari
04 -
1 to 2 tablespoons gochujang or sriracha, to taste
05 -
2 tablespoons rice vinegar
06 -
1 tablespoon toasted sesame oil
07 -
1 tablespoon brown sugar or coconut sugar
08 -
2 cloves garlic, minced
09 -
1 teaspoon freshly grated ginger
10 -
1/2 cup reserved noodle cooking water, as needed
→ Garnishes and Add-Ins
11 -
2 green onions, chopped
12 -
1/2 cup julienned cucumber
13 -
1 tablespoon chopped cilantro
14 -
1 teaspoon sesame seeds
15 -
1 lime, cut into wedges
16 -
2 soft-boiled eggs or 8 oz cooked protein (beef, chicken, pork, shrimp, or tofu)
# Steps to Follow:
01 -
Bring a large pot of water to a boil and cook noodles according to package directions. Reserve 1/2 cup of cooking water and drain the rest. Set noodles aside.
02 -
In a large bowl, whisk together peanut butter, soy sauce, gochujang, rice vinegar, sesame oil, brown sugar, garlic, and ginger until combined.
03 -
Gradually whisk in reserved cooking water until the sauce reaches a smooth, pourable consistency. You may not need the full amount.
04 -
Add cooked noodles to the sauce and toss thoroughly to coat.
05 -
Top with green onions, cucumber, cilantro, sesame seeds, and a squeeze of lime. Serve warm with optional protein such as soft-boiled eggs or your preferred meat or tofu.
# Extra Tips:
01 -
Use rice noodles for a chewy texture that absorbs the sauce well.
02 -
Gochujang adds depth and heat, but you can adjust or omit for a milder dish.
03 -
Julienned cucumber adds a refreshing crunch that balances the spice.
04 -
Add any vegetables or proteins on hand to customize the dish.
05 -
Store leftovers refrigerated in an airtight container for up to 4 days.