Thai Peanut Noodles

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When you want a fast, flavor-packed dinner, these Thai Peanut Noodles are the move. Slurpable noodles get tossed in a creamy, savory peanut sauce and topped with crunchy veggies, tofu, and a shower of fresh herbs. It’s that perfect blend of nutty, spicy, and bright—plus it all comes together in under 30 minutes (and tastes just as good for lunch the next day).

Overhead view of Thai peanut noodles in a bowl with tofu, carrots, cucumber, and fresh herbs.

Why You’ll Love Thai Peanut Noodles

Fast, Versatile, and Totally Addictive

The secret is the easy homemade peanut sauce—rich, tangy, and so much better than anything from a jar. You only have to cook the noodles, then toss everything together and pile on your favorite toppings. Customize it with any veggies or protein you have on hand for a meal that’s just as perfect for meal prep as it is for last-minute dinners.

Ingredients You’ll Need

Noodles: Udon, rice noodles, or even spaghetti in a pinch.
Peanut sauce: Peanut butter, tamari or soy sauce, sesame oil, fresh ginger, rice vinegar, lime juice.
Carrot & cucumber: Julienne for crunch and color.
Tofu: Extra-firm, cut into strips (or swap in air fryer or baked tofu).
Fresh herbs: Cilantro, mint, basil, Thai basil—don’t skip these!
Crushed peanuts or sesame seeds: For extra crunch.
Sriracha: For a spicy kick.

Fresh noodle ingredients on a wooden board including tofu, carrots, cucumbers, mint, and peanut sauce.

How to Make Thai Peanut Noodles

Cook the noodles: Boil until al dente, drain, and rinse under cold water.
Mix the sauce: Whisk all sauce ingredients in a bowl until smooth.

Close-up of creamy peanut butter mixed with chili flakes, sesame seeds, and soy sauce for Thai peanut noodles.

Peanut sauce being whisked in a bowl until creamy and glossy.

Toss it together: In a large bowl, toss the noodles with the sauce and a splash of tamari.

Bowls of Thai peanut noodles topped with cucumber, carrots, tofu, black sesame seeds, and crushed peanuts.

Build your bowls: Top with veggies, tofu, and plenty of herbs and peanuts. Add sriracha to taste.

Bowls of Thai peanut noodles topped with tofu, shredded carrots, cucumber, mint leaves, and crushed peanuts.

Variations & Tips

Swap in any crunchy veggie—bell peppers, snap peas, red cabbage, or even pickled veggies.
Switch up the protein with edamame or tempeh.
Try almond butter or tahini for a new flavor twist.
Perfect for meal prep—store noodles and toppings separately and add herbs right before eating.

FAQ

Can I make this gluten-free?

Yes—use gluten-free tamari and rice noodles.

What noodles work best?

Udon, rice noodles, or even spaghetti if that’s what you have.

Can I make it ahead?

Absolutely—just keep the herbs separate until serving.

What can I use instead of tofu?

Edamame, tempeh, or skip the protein for a lighter dish.