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
- Spring Rolls
- Chicken Katsu
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you enjoyed this simple recipe for Peanut Noodles, please be sure to leave a comment and review below.

Easy Thai Noodles
Ingredients
- 8-9 ounce package of rice noodles
- 1 tablespoon canola oil divided
- 2 teaspoons sesame oil
- ¼ cup low sodium soy sauce
- ¼ tsp. 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 from fresh limes
- 2 cloves garlic minced
- 1 green onion minced
- 1 cup sugar snap peas
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 1 cup red cabbage thinly sliced
- ¼ -⅓ cup cilantro chopped
- ¼ cup dry roasted peanuts
- 2 tablespoons sesame seeds toasted
Instructions
- Prepare 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 pasta is cooking, mix together ½ tablespoon canola oil, sesame oil, soy sauce, rice vinegar, hot sauce, lime juice peanut butter, honey, minced garlic, and red pepper flakes. Whisk vigorously until smooth.
- 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!
- Drain the noodles and rinse well. Place noodles in large mixing bowl and immediately toss the noodles with the remaining ½ tablespoon canola oil to coat. This keeps the noodles from sticking together!
- Add the peanut sauce, peppers, green onions, carrots, broccoli, sugar snap peas, cabbage, cilantro to the noodles, and toss well. Top with the chopped nuts and sesame seeds.
- Serve immediately for best results.
Walter Lee
Hi, Couple of questions:
1. The 8-9 ounce package of rice noodles are the noodles that are transparent? I think those are the ones I've seen commonly at Asian Markets ...... about the same width as linguini
2. Pre-shredded carrots like Trader Joe's Shredded Carrots will work? I'm all for finding shortcuts!
I've never made this Easy Thai Noodles dish. I hope it comes out.
Kristen Chidsey
Hi Walter! The shredded carrots will work perfectly. For the Asian noodles, I use the ones that are the width of linguini, here is a link to the ones I use so you can see them visually 🙂 If you have linguini on hand, you can prepare them as the package indicated and use them in the rice noodles place if desired.
Walter Lee
Hi,
Some questions: 1. Can this Thai Noodle dish be completely assembled a day prior? I'm doing this for Mother's Day and trying to save time for other things; but I'm worried the veggies will get all soggy in the peanut sauce. 2. I have ordered a pad Thai noodle dish and it is served warm at restaurants; This is a cold dish with raw veggies. This is how it is supposed to be served and the best way to enjoy it?
3. I read the veggies can be blanched/steamed to serve it warm but can cabbage, carrots, bell peppers and snap peas be blanched?
Kristen Chidsey
Hi Walter! This is a PERFECT dish to prep the day before and serve cold. Pad Thai is a bit different than Pad Thai, but you certainly can warm up if you prefer to eat it warm. You can also easily blanch the cabbage, carrots, bell peppers, and snap peas. I would do so by bringing a large pot of water to a rapid boil and then drop in the carrots and snap peas and cook for 3-4 minutes. Remove to an ice bath. Drop in the peppers and cabbage and boil for 1 minute and then transfer to an ice bath. Drain the veggies and dry and add to the noodles. The ice bath will help stop the cooking process and prevent the vegetables from being mushy. Enjoy.
Walter Lee
Thank you for promptly answering all my questions - Have a wonderful Mother's Day!!
Kristen Chidsey
Thank you so much Walter!
Cindy
Just curious. Has anyone tried this recipe with almond butter instead of peanuts. Love peanuts, but I have a granddaughter allergic to peanuts and I try not to have them around.
Kristen Chidsey
Hi Cindy! I have made this with almond butter myself a couple times and we still enjoy it that way!
Marilyn
Hi can we leave out the siratcha ?
I get terrible heartburn from it
Kristen Chidsey
YES!!! I completely understand. It will still be delicious!
Ashley
We love these tasty noodles! My kids love them too. Sometime I switch out the rice noodles with zucchini noodles. So good!
Kristen Chidsey
What a good idea to use zucchini noodles <3
Jenn
I am ALL ABOUT THESE NOODLES! So many delicious ingredients all in one tasty Thai bowl - loving it!
Kristen Chidsey
YAY!!! I am so glad you enjoyed this recipe Jenn. Thank you for taking the time to leave a review.
Karly
I love quick and easy meals. Thanks for sharing!
Kristen Chidsey
I hope you enjoy Karly!