This recipe for Thai peanut noodles is full of colorful veggies and tossed in an easy homemade peanut sauce. No need for take out when you can make your own in just 20 minutes!

I love these peanut noodles for a quick and easy meal that tastes like it came from a restaurant. I serve my noodles with Thai chicken curry and Thai cucumber salad for a lunch or dinner that’s authentic and satisfying.

Thai Peanut Noodles Recipe | Asian Noodles | Thai Noodles | Peanut Sauce #noodles #thaifood #peanuts #vegetarian #dinner #lunch #dinneratthezoo

A bowl of Thai peanut noodles made with homemade peanut sauce, fresh vegetables and chopped peanuts.

I’ve  mentioned my love for Thai peanut sauce a few times before in my recipes for Thai peanut chicken and Thai chicken tacos. This stuff is addicting, and so easy to make too! This time I’m bringing you my favorite sauce in the form of these Thai peanut noodles. Because noodles make pretty much anything better in my opinion!

A serving bowl of Thai peanut noodles topped with fresh vegetables, chopped peanuts and herbs.

How do you make Thai peanut noodles?

Let’s talk about how to make peanut noodles. The first step is to boil your noodles! I used linguine here, but you can really use any long noodle – spaghetti, Asian rice noodles, you name it! While the pasta is boiling, I stir together the ingredients for the sauce. Most of the ingredients for the sauce can be found in the ethnic foods aisle of your local grocery store. I like a little crunch in my Thai noodles, so I add in some colorful veggies. Today I went with a combination of red and yellow peppers and sugar snap peas. I like the bell peppers thinly sliced and raw, but I do prefer that my snap peas are blanched. I simply add the snap peas to the pasta water during the last 2 minutes of the cooking time and I’m ready to go. The finishing touch is a sprinkle of chopped peanuts and fresh herbs for peanut noodle perfection.

Tongs serving up a portion of Thai peanut noodles.

These peanut noodles are great served warm, cold or at room temperature. Looking for a little more protein? Add in some chicken or shrimp. Don’t like peppers? Substitute some thinly sliced carrots or even steamed broccoli. There are so many options here: so put up a pot of water to boil and get to work!

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5 from 11 votes

Thai Peanut Noodles

AuthorSara Welch
This recipe for Thai peanut noodles is full of colorful veggies and tossed in an easy homemade peanut sauce. No need for take out when you can make your own in just 20 minutes!
This recipe for Thai peanut noodles is full of colorful veggies and tossed in an easy homemade peanut sauce. No need for take out when you can make your own in just 20 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course Main Course
Cuisine Asian
Serves 4


  • 12 ounces linguine or other long pasta/noodle
  • 1 1/2 cups thinly sliced bell peppers I used red and yellow, but any color will work
  • 1 1/2 cups sugar snap peas trimmed
  • 1/3 cup chopped roasted peanuts
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onions

For the sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons honey
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 2 teaspoons chili garlic sauce
  • 1/4 cup warm water


  • Bring a pot of salted water to a boil. Add linguine and cook according to package directions. During the last 2 minutes of the cooking time, add the snap peas to the pot.
  • While the noodles are cooking, prepare the sauce. Stir together the peanut butter, soy sauce, honey, lime juice, sesame oil, chili garlic sauce and water until smooth. Add more water if needed to thin the sauce, 1 teaspoon at a time.
  • Drain the noodles and snap peas. Return them to the pot and add the bell peppers. Pour the peanut sauce in and toss to coat evenly.
  • Place the noodles in a bowl; top with peanuts, cilantro and green onions and serve.


Calories: 655kcal | Carbohydrates: 82g | Protein: 24g | Fat: 27g | Saturated Fat: 5g | Sodium: 783mg | Potassium: 582mg | Fiber: 6g | Sugar: 13g | Vitamin A: 400IU | Vitamin C: 24.3mg | Calcium: 60mg | Iron: 3.2mg

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5 from 11 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    Delicious as is but even better with grated ginger and at least 4 cloves garlic in my opinion. As always, adjust to suit your own taste. It is a very versatile recipe giving you the opportunity to use any and all veggies such as zucchini , summer squash, carrots, asparagus, yellow onion, green beans, etc. I have even added shredded cabbage.

    I always double the sauce as I like to add lots of extra veggies. In addition, I substitute Coconut Aminos from Trader Joes for soy (lower sodium and healthier for you and tastes great). Thanks for making me look like a good cook (according to my husband).

  2. 5 stars
    So delicious! I will make this again and again! I loved a fresh squeeze of lime right on top just prior to eating.

  3. by far the best peanut sauce i hv made. adjusted the honey and chilli sauce to taste. added a bit more of both. thank you thank you thank you for this simple and very tasty recipe

  4. Made this for lunch and it was delicious, i would recommend the additional warm water to make the sauce a little lighter. Well done!

  5. 5 stars
    This recipe was delicious, fast and simple. I used spiralized zucchini noodles for some family members and regular for those less open minded!! It was delicious either way. Thanks!

  6. 5 stars
    O M G! This is delicious to the n’th degree. I stocked up on peanut butter (of which I don’t normally partake) but this is just too delicious for words. I paired this with (tonight) with some Thai spicy chicken thighs but I’m saving this to augment Thai shrimp and pork recipes too. Tell the truth, this would be good without additional protein. My vegetables of choice tonight were fresh asparagus and fresh green beans, both uncooked. OMG SO delicious.

  7. This looks delicious! I’ll have to try it this week. So glad to have found your site through pinterest.