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Ready in just about 15 minutes, these Easy Thai Noodles feature tender, plump noodles tossed in a slightly sweet, slightly spicy peanut sauce and are loaded with fresh veggies for crunch and color.
Looking for more 15-minute recipes that deliver bold flavor without specialty ingredients or a long ingredient list? Don't miss my recipes for Homemade Ramen, Vegetable Fried Rice, and Chicken and Bok Choy Stir Fry.
Kristen's Keys For Thai Noodles
First, let me say this is not traditional Pad Thai, and that's the point. These Thai-Inspired Noodles keep things simple, lighter, and full of fresh flavor. For the BEST version, keep the following tips in mind.
- Don't overcook the noodles. Rice noodles soften quickly and can turn mushy fast. Follow package directions closely, as brands can vary drastically.
- Rinse and lightly oil (for rice noodles only). Unlike my advice when using classic pasta for cold noodle salads, I recommend rinsing rice noodles after cooking. They produce a lot of excess starch while they cook and if you don't rinse them under cold water after cooking, they will become gummy and starchy. After rinsing, go a step further and toss with a bit of oil to prevent clumping.
- Use toasted sesame oil, not light sesame oil for the dressing. Toasted sesame oil is added for flavor and brings that signature nutty depth that makes you look like a pro in the kitchen.
- Take 2 minutes to toast the toppings. Toast peanuts and sesame seeds in a dry skillet over medium heat for 2-3 minutes. It wakes up their flavor and adds that little "something" that makes the whole dish pop.
5-Star Reader Review
Great vegetarian meal! I added some ginger just because I love it, and was delicious. -Cheryl
Notes on Ingredients
This recipe comes together with four simple parts: noodles, peanut sauce, veggies, and toppings.
- Noodles: Pad Thai-style rice noodles are ideal because they hold sauce well. In a pinch, spaghetti works and keeps things budget-friendly.
- Peanut Butter: Natural peanut butter gives the sauce the best texture, but even good old Jif works here.
- Balance is everything: The sauce works because of sweet (honey), salty (soy sauce), acid (lime + vinegar), and heat (Sriracha). Skip one, and the flavor feels flat.
- Veggies: Use what your family will actually eat. Pre-shredded slaw mix is a great shortcut when chopping feels like too much.
How to Make Thai Noodles
Cook the noodles, prep the sauce and veggies, and toss it all together. Adding toasted nuts and sesame seeds adds a nice crunch, but can absolutely be skipped when time is short.
Step One: Prepare Noodles
Prepare according to package directions. Most rice noodles need a quick soak or brief boil.
Once tender, drain and rinse under cold water, add to a bowl, and toss with a bit of oil, which will prevent the rice noodles from becoming gummy and sticking together. If using regular spaghetti or linguine noodles, skip the rinse and added oil.
Step Two: Prepare the Peanut Sauce
While the noodles cook (or soak), whisk together peanut butter, soy sauce, sesame oil, vinegar, honey, lime juice, garlic, hot sauce, and red pepper flakes together. If your sauce feels too thick,add 1-2 tablespoons warm water at a time until it loosens. Peanut butter brands vary in thickness, so this is normal.
Step Three: Toss Together
Add the peanut sauce and toss to the noodles and toss to evenly coat the noodles with the sauce. Then add in any vegetables and herbs you are using, and toss again to combine.
Step Four: Add Nuts and Seeds Before Serving
Lightly toast the peanuts and sesame seeds in a dry skillet over low heat until they just become aromatic.
Then, sprinkle the Thai noodles with the chopped nuts and toasted seeds and serve immediately.
Recipe Modifications
- Vegan-Friendly: Swap honey for maple syrup.
- Gluten-Free: Use tamari or certified gluten-free soy sauce.
- Control the Heat: Decrease or increase the sriracha and crushed red pepper flakes as desired.
- Add Protein: Make these Thai Noodles a hearty main course by adding steamed edamame, air fryer shrimp, scrambled eggs, cubed tofu, or leftover diced chicken.
Note on Storage
Thai Noodles are best if served immediately after preparation, as the rice noodles quickly soak up the peanut sauce as they sit.
However, you can store leftovers up to 4 days in an airtight container in the refrigerator. Before serving, add a splash of water or vegetable broth to loosen up the noodles, and then top the nuts and sesame seed right before serving.
More Easy Asian-Inspired Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Easy Thai Noodles
Video
Ingredients
- 8-9 ounces rice noodles, or 8 oz linguine or spaghetti noodles
- ½ tablespoon canola oil
- 2 teaspoons sesame oil
- ¼ cup low sodium soy sauce
- ¼ teaspoon crushed red pepper flakes, optional
- 1 tablespoons rice vinegar
- 1 teaspoon hot sauce, (like Sriracha) more or less to taste
- ¼ cup smooth peanut butter
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds, toasted
- ¼ cup peanuts
- 1 green onion, minced
- 1 cup sugar snap peas
- 1 large red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1 cup red cabbage, thinly sliced
- ¼ cup chopped cilantro
Instructions
- Prepare the rice noodles (or pasta noodles) according to package directions. It is very important to follow the package directions as some brands work best soaking noodles in boiling water for a couple minutes and others need to be simmered in boiling water.
- While the noodles are cooking (or soaking), combine 2 teaspoons sesame oil, ¼ cup low sodium soy sauce, ¼ teaspoon crushed red pepper flakes, 1 tablespoons rice vinegar, 1 teaspoon hot sauce, ¼ cup smooth peanut butter, 2 tablespoons honey, 1 tablespoon lime juice, and 2 cloves garlic (minced) in a medium mixing bowl. Whisk vigorously until smooth. If you find the sauce is too thick, add 1 tablespoon of warm water a time to loosen.
- Drain the rice noodles and rinse well under cold water. Place them into a large mixing bowl and immediately toss the noodles with ½ tablespoon canola oil to coat. If using regular spaghetti or linguine noodles, simply drain the pasta, do not rinse or toss with oil.
- Add the peanut sauce, sliced green onions, bell peppers, sugar snap peas, carrots, cabbage, and cilantro to the noodles and toss well.
- Add peanuts and sesame seeds to a dry skillet and toast over medium heat for 2-3 minutes, or until slightly toasted. If your peanuts/sesame seeds say dry-roasted or toasted, skip this step!
- Add the toasted nuts and sesame seeds to the noodles and serve immediately for best results.
Equipment
- Large skillet (my favorite non-toxic nonstick pan!)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally shared in 2019 and updated in 2026.
Made a quick delicious lunch. I used olive oil instead of canola just bc i didnt have any. Used angel hair bc i had leftovers, and next time I will add some grilled tofu. I really enjoyed this lunch, many thanks!
I made this recipe today and it was delicious! I wasn’t sure my husband would like it with all the veggies and peanut sauce but he actually went back for seconds.
I am confused about something however. The ingredients list doesn’t include broccoli but the instructions say to add broccoli along with all the other vegetables. Is broccoli supposed to be in this recipe?
Hi JoAnn! I am thrilled you and your husband enjoyed. I apologize about the confusion over the broccoli. It is not added to this recipe, although that would be delicious!
The leftovers made for a fantastic lunch the next day - so glad I made extra
I agree! Leftover Thai Noodles are one of my favorite lunches.
This recipe has become a staple in my weekly meal plan!
These Thai noodles had so much flavor! We loved every single bite!!
Thanks, Amelia! I just enjoyed some for lunch today myself.