Get my Cookbooks! Peanut Butter Noodles
Peanut Butter Noodles is an easy 30-minute dish that’s easy to make with vegetables and serve as a meatless meal or pair with chicken, shrimp, or beef! It comes together super quickly and is loaded with flavor!
Peanut Butter Noodles
When I don’t feel like cooking, (believe it or not, it happens 😂), these Peanut Butter Noodles save the day every time! The rice noodles only take 5 minutes to cook, there are only 2 veggies to chop, (but feel free to add more), and the sauce comes together in a snap!
The sauce has every flavor element- savory peanut butter and chicken broth, sweet honey, citrusy lime juice, fresh garlic, umami-rich soy sauce, and a hint of sriracha and ginger, your taste buds will love you for this one. I love pairing this with grilled or rotisserie chicken, steak, and even shrimp! (Bonus: It’s a 30-minute meal!)
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Boil the rice noodles according to package instructions. Drain and rinse with cold water. Meanwhile, sauté red bell peppers and carrots in peanut oil for 3 minutes.
Add the combined sauce ingredients. (Chicken broth, peanut butter, soy sauce, garlic, cornstarch, lime juice, honey, sriracha, ground ginger.) Bring to a gentle boil, then reduce to a simmer.
Add the cooked rice noodles and toss to coat. Top with chopped peanuts, cilantro, and green onions. Serve as a meatless meal or with chicken, beef, pork, or shrimp!
Pro Tips
- Noodles: Rice noodles are a great choice for this, spaghetti or lo mein noodles work nicely as well! Rice noodles should be rinsed with cold water after they’re cooked, but spaghetti or lo mein should not.
- Veggies: Additional vegetable options include broccoli, edamame, onions, water chestnuts, celery and more!
- Protein: Feel free to pair this with chicken, steak, shrimp, or pork! Even scrambled eggs make a nice addition.
- 1-2 scrambled eggs make a great addition to this as well! I scramble them up and mix them in at the end.
- Sodium: To control the sodium in this recipe, consider using low sodium chicken broth and/or low sodium soy sauce.
- Sriracha: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
- If you like this recipe, you’d love my Thai Chicken Salad and Ramen Noodle Stir Fry!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- 1 quart measuring cup with a spout– This is what I use to combine my sauce ingredients ahead of time.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- 8-inch Chef’s Knife– This is the one I have, I love it.
- Cutting Boards- I love having assorted sizes.
- Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
-
- Mongolian Beef
-
- Beef and Broccoli Ramen
-
- Sweet and Sour Chicken
-
- Chicken Fried Rice
-
- Pepper Steak
-
- Egg Roll in a Bowl
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Peanut Butter Noodles
Ingredients
Noodles/Stir Fry
- 8 oz. rice noodles, see notes
- 2 tablespoons peanut oil, divided
- 1 red bell pepper, cut into strips
- 1/3 cup carrots, julienned
Sauce
- 3 cloves garlic, minced
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha, I use Frank's
- ½ teaspoon ground ginger
- 1/3 cup smooth peanut butter
Toppings
- 1 tablespoon fresh cilantro, roughly chopped
- ¼ cup roughly chopped peanuts
- 2-3 green onions, sliced
Instructions
- Combine the sauce ingredients *except* for the peanut butter in a large measuring cup with a spout. Make sure the ingredients aren’t warm so that the cornstarch doesn’t get activated. Once well combined, stir in the peanut butter and set aside. (The peanut butter will blend in more once heated.) Measure out remaining ingredients before beginning.
- Boil the rice noodles according to package instructions. Drain and rinse under cold water. Toss with 1 tablespoon peanut oil. Set aside. See notes for alternative noodle options.
- Meanwhile, heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add the bell peppers and carrots and cook for 3 minutes, stirring frequently. Add the sauce and bring it to a gentle boil, then reduce to a simmer and add the cooked rice noodles. Toss to coat and heat through.
- Remove from heat and top with cilantro, chopped peanuts, and green onions. Enjoy!
Notes
- Noodles: Rice noodles are a great choice for this, spaghetti or lo mein noodles work nicely as well! Rice noodles should be rinsed with cold water after they're cooked, but spaghetti or lo mein should not.
- Veggies: Additional vegetable options include broccoli, edamame, onions, water chestnuts, celery and more!
- Protein: Feel free to pair this with chicken, steak, shrimp, or pork! Even scrambled eggs make a nice addition.
- 1-2 scrambled eggs make a great addition to this as well! I scramble them up and mix them in at the end.
- Sodium: To control the sodium in this recipe, consider using low sodium chicken broth and/or low sodium soy sauce.
- Sriracha: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
- If you like this recipe, you'd love my Thai Chicken Salad and Ramen Noodle Stir Fry!
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. This recipe makes 4 servings. The toppings are included.
