These Peanut Noodles are covered in a creamy peanut sauce for a unique Asian inspired Thai dish that will have your family begging for more. Sometimes these peanut butter noodles are called beggar’s noodles because of its simple ingredients like spaghetti and peanut butter.
THAI PEANUT NOODLES RECIPE
We eat pretty traditional food around here. Nothing too crazy.
I love down home cooking and so those are the recipes I lean towards.
These are Asian Peanut Noodles. Before you go running the other direction, hear me out.
These noodles are like nothing I’ve had before. It’s regular spaghetti noodles covered in an Asian inspired peanut butter sauce. Of course you could use Ramen noodles or your favorite noodles instead.
My kids were playing with their friends as I prepared this and they stopped playing at least five times to say, “What is that good smell?” “What are you cooking?”
I’m sorry. Especially if you are allergic to nuts, then I’m really sorry.
I just have this thing with any kind of peanut butter. I can’t get enough of it.
And don’t skip the sesame oil. It’s not always something I have on hand but the sesame oil adds that flavor that cannot be replaced by anything.
Remember when my sister was trying to get pregnant via in vitro and the doctor told her to eat as many calories and she could…so she ate an entire jar of peanut butter every week?
Yeah. I was sooo jealous. That’s pretty much my dream.
I came close to being the Peanut Butter Queen when I ate this entire Peanut Butter “Cheese” Ball by myself.
There’s just enough sauce for the noodles. If you love your noodles drowning in sauce, you might want to double the sauce. Don’t knock ’em til you try them.
OTHER ASIAN RECIPES
- Easy Asian Chicken and Rice Bowl
- Thai Coconut Peanut Chicken
- Grilled Asian Salmon
- (Keto) Egg Roll in a Bowl
- Egg Drop Soup
- Korean Beef and Broccoli
- 8 ounces spaghetti
- 2 tablespoons toasted sesame oil
- 1 bunch green onions, sliced (white parts only - reserve green parts for garnish)
- 1 teaspoon minced fresh ginger, (see Note)
- 1/3 cup creamy peanut butter, (use crunchy peanut butter if you want nuts in it)
- 1/4 cup low-sodium soy sauce
- 1/4 cup hot water
- 1 Tablespoon cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- Cook spaghetti in a large pot of salted water until al dente according to package directions. Drain.
- While noodles are cooking, prepare the creamy sauce. In a small skillet, heat sesame oil over low heat Add the onions (white parts only) and cook until tender. Add the ginger and cook for about 1 minute.
- Increase the heat to medium and stir in the stir in remaining sauce ingredients: peanut butter, soy sauce, water, vinegar, sugar, and pepper. Stir until combined. Remove from heat.
- Toss the hot noodles with sauce and garnish with sliced green onions and crunchy peanuts if desired. Store leftovers in an airtight container.