Easy Thai Noodles

Made with a simple homemade Peanut Sauce, tons of fresh veggies, and rice noodles, these Thai-Inspired Noodles are perfect for a weeknight dinner or lunch. 

Ready in just 15 minutes, these Spicy Thai noodles are made with everyday ingredients and insanely flavorful! This recipe is vegetarian, vegan-friendly, can easily be made gluten-free--but most importantly EVERYONE loves this recipe.

Easy Thai-Inspired Noodles

First, let me start by saying I know this recipe is NOT authentic. These Thai-Inspired Noodles are inspired by Thai flavors, just made with easy to find ingredients.

This recipe for Thai Noodles was inspired after a lunch out with friends. We all ordered the Thai Peanut Noodles and while we loved the flavors, we all agreed the dish was a bit greasy, a bit too salty, and would be much more delicious with the addition of fresh vegetables--for crunch and for flavor.

So that is exactly what I have created. Noodles with a spicy peanut sauce and tons of fresh vegetables--and it is absolutely delicious, not to mention better for you than most take-out.

Notes on Ingredients

Do not be intimidated by the long list of ingredients!!! Most of these are items you most likely have in your pantry.

• Rice Noodles--Feel free to use linguine in place of the rice noodles.
• Canola Oil--Feel free to use any neutral oil. It is simply used to help prevent the sticky rice noodles from sticking together.
• Peanut Butter--All-natural peanut butter without added oils or sugars is best for texture and taste, but shelf-stable peanut butter can be subbed if necessary.
• Sesame Oil--Use toasted Sesame Oil. And be sure to store opened sesame oil in the fridge after use as it will go rancid quickly at room temperature.
• Soy Sauce--Low-sodium is key to keeping the sodium in check in the dish.
• Crushed red pepper flakes--Adjust for the level of spiciness you prefer.
• Rice Wine Vinegar--This is the best vinegar to use for its mild, sweet flavor that balances out the peanut sauce. Mirin can be used in its place if desired.
• Sriracha--Adjust pr omit to control the level of heat.
• Lime Juice--Fresh lime juice is a must for acid and flavor
• Vegetables: Green onions, broccoli, sugar snap peas, cabbage, peppers, carrots--whatever vegetables you like.
• Cilantro--Feel free to omit if you do not care for cilantro.
• Peanuts--Chopped, dry-roasted peanuts add crunch and texture to this noodle dish.
• Sesame Seeds--Optional, but add crunch and flavor.

How to Make Thai Noodles

Step One: Spicy Peanut Sauce

• Mix together ½ tablespoon canola oil, sesame oil, peanut butter, soy sauce, red pepper flakes, vinegar, sriracha, honey, and minced garlic until well combined. Set aside.

Note: You can also prepare peanut sauce while noodles are cooking to maximize prep time!

Step Two: Prepare Noodles

• Cook packaged rice noodles according to package directions. Some noodles say to soak in boiling water, others say to simmer--it is best to follow the package directions for best results, as all brands of noodles vary. If using linguine noodles, follow package ingredients as well.
• Once noodles are prepared, rinse well. I normally do not recommend rinsing pasta but rice noodles release a lot of starch and if that starch is not removed, the noodles will stick together completely.
• Once the noodles are rinsed, toss them in a bowl with ½ tablespoon canola oil to further prevent them from sticking together.

Step Three: Assemble

• Pour the peanut sauce over the noodles and toss to evenly coat the noodles with the sauce.
• Add in any vegetables using and cilantro and toss again.
• Toast peanuts and sesame seeds in a dry skillet over medium-high heat for 2-3 minutes, or until slightly toasted. This is CRUCIAL for developing the most flavor out of the nuts and sesame seeds and makes a world of difference. If your peanuts/sesame seeds say dry-roasted or toasted, skip this step!
• Sprinkle with chopped peanuts and sesame seeds.

Serving and Storage Instructions

Thai noodles are best eaten the first day prepared, but can be stored in the fridge for 3-4 days.

The leftovers are best eaten cold, but you may need to add a splash of water or vegetable stock to loosen up the noodles, as they tend to soak up the peanut sauce and dry out as they sit.

Recipe Modifications

• Feel free to use whatever vegetables you like. I love the crispness of the raw veggies, but feel free to quickly blanch or steam the vegetables if desired.
• Vegan Thai Noodles: Use maple syrup in place of honey.
• Gluten-Free Thai Noodles: Use certified gluten-free rice noodles and Tamari or gluten-free soy sauce.

More Easy Asian-Inspired Recipes

• Easy Fried Rice
• Stir-Fried Chicken and Bok Choy
• Simple Chicken Asparagus Stir Fry
• Instant Pot Mongolian Beef
• Vegetable Spring Rolls

If you enjoyed this simple recipe for Peanut Noodles, please be sure to leave a comment and review below.