Spicy Peanut Noodles
Creamy spicy peanut noodles with chili, lime, and crunchy toppings—Thai-inspired Asian-American weeknight bowl that comes together while the pasta boils. Optional cooked shrimp (145°F) or tofu for protein; sauce is pantry-blended and tossed with piping-hot noodles.
🛒Ingredients
- 12 ounces spaghetti, rice noodles, or udon
- 1/3 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1–2 tablespoons chili garlic sauce or sriracha
- 1 teaspoon toasted sesame oil
- 1 clove garlic, grated
- 1 teaspoon grated ginger
- 1/3–1/2 cup hot pasta water
- Optional: 1 pound shrimp cooked to 145°F, or cubed baked tofu
- Toppings: sliced cucumber, shredded carrot, cilantro, crushed peanuts, green onions
🔧Kitchen Tools Needed
- Pasta pot
- Whisk
- Mixing bowl
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Cook noodles according to package; reserve 1/2 cup pasta water; drain.
- 2
Whisk peanut butter, soy sauce, lime juice, vinegar, honey, chili sauce, sesame oil, garlic, and ginger. Thin with hot pasta water until silky.
- 3
Toss hot noodles with sauce until coated. Fold in optional shrimp or tofu and warm through (shrimp already 145°F; mixture steaming hot).
- 4
Top with cucumber, carrot, cilantro, peanuts, and green onions.
- 5
Serve. Refrigerate within 2 hours up to 3 days; loosen leftovers with water and reheat to 165°F if serving warm.
🥗Nutrition Information
⚡Calories per serving: 470
🏷️Recipe Tags
❓Frequently Asked Questions
Too thick?
Add more hot pasta water a tablespoon at a time.
Peanut-free?
Use sunflower butter; flavor changes slightly.
Kid-friendly mild?
Start with 1 teaspoon chili sauce and serve extra on the side.
Food safety?
Cook shrimp to 145°F if using; refrigerate leftovers within 2 hours.
