This homemade creamy, spicy Chili Peanut Noodles recipe is totally delicious: made with chili oil, peanut butter, and roasted peanuts. It’s ready in under 20 minutes, making it a perfect dinner or side dish for busy weeknights.
Whether it’s homemade or from a restaurant, I love Thai food for everything—the bold flavors, the rich taste, the warmth, and more. This chili peanut noodles recipe hits those notes perfectly. I’ve added a few easy substitutes to make it even easier.
The crunchy peanuts coated in the flavorful peanut sauce and the soft, silky noodles make every bite loaded with flavors. This dish is truly a winner(similar to my peanut butter stuffed jalapenos).
If you love Thai food but don’t feel like making it because you think it’s complicated, try this recipe — you might change your perception completely!
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Why You'll Love This Recipe
⭐️Ready to serve in under 20 minutes.
⭐️Easy to find ingredients.
⭐️It brings the taste of Thai food home with easy-to-find ingredients.
Ingredients
- Noodles: I used egg noodles, but you can easily substitute with spaghetti or soba noodles. The creamy, spicy sauce makes everything taste delicious.
- Creamy peanut butter: I used crunchy peanut butter. If your peanut butter is too solid, give it a good stir to make it easy to mix(get more ideas for this spicy peanut butter).
- Soy sauce: I used low-sodium soy sauce.
- Chili oil adds an extra depth of flavor. You can substitute it with neutral-flavored oil, such as canola or sunflower.
- Maple syrup: You can substitute with honey or light brown sugar.
- Chili garlic sauce is rich, slightly sweet, and mildly spicy. You can also swap it for Sriracha sauce.
- Garlic: Mince it finely.
- Ginger: Peel the ginger with a spoon, then grate it finely to bring out rich flavors.
- Garnish: Garnish with chopped green onion and cilantro.
How To Make Chili Peanut Noodles
- Boil the noodles following the package instructions. Drain and rinse them under cold water to stop the cooking.
- In a pan, heat chili oil. Sauté minced garlic and grated ginger until fragrant.
- Lower the heat and stir in peanut butter, soy sauce, maple syrup, chili garlic sauce, and warm water. Stir until the sauce becomes smooth and pourable.
- Add the cooked noodles and peanuts to the pan with the sauce. Toss well until every noodle is coated and glossy. Garnish with green onion and chopped cilantro. And enjoy!
♨️How To Adjust The Heat Level
These chili peanut noodles have a gentle heat, mainly from the Chili garlic sauce.
You can make this dish milder by reducing the amount of Thai chili garlic sauce.
Add chopped Thai chili peppers or drizzle in a little extra Sriracha sauce if you want it spicier.
The Leftovers
- You can repurpose the leftovers to make a soup or a salad.
- Store them in the refrigerator for about three days or in the freezer for up to three months.
- To reheat, place them in the refrigerator overnight to thaw if frozen.
- I find reheating in the microwave gives the best results. Add a splash of water, give it a gentle toss, then proceed with reheating to help retain the moisture. You can also reheat it over the stove by adding some water.
FAQ
Yes, absolutely! You can add cooked chicken, shrimp, tofu, or edamame to make it satisfying.
Yes, you can prepare the sauce and store it in the refrigerator for up to a week. Just whisk it before using. Add a little water if needed to loosen it up, then toss it with the noodles.
In addition to green onions and crushed peanuts, you can top it with roasted sesame seeds, a squeeze of lime juice, or a drizzle of Sriracha sauce.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Chili Peanut Noodles
Ingredients
- 8 oz noodles spaghetti/soba noodles
- 1 tablespoon chili oil /vegetable oil
- 2 cloves garlic minced
- ½ teaspoon ginger grated
- ⅓ cup peanut butter
- 1 tablespoon chili garlic sauce /Adjust to taste
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup honey/brown sugar
- 3 tablespoon water luke warm water
- 2 green onions chopped
- ¼ cup roasted peanuts roughly crushed
- 2 tablespoon Fresh cilantro garnish/optional
Instructions
- Cook the noodles according to package directions. Drain and rinse under cold water.
- In a pan add chili oil, minced garlic, and chopped ginger.
- And saute until fragrant.
- And in low heat, add peanut butter, soy sauce, maple syrup, chili garlic sauce, and water
- Stir until the sauce looks smooth and pourable.
- Add the cooked noodles to the bowl. Toss, toss, toss until every noodle is slippery and shiny.
- Top with green onions, peanuts, and cilantro. And enjoy!
Notes
- Adjust the spice level by reducing Thai chili garlic sauce for a milder dish or adding extra Sriracha or Thai chili peppers for more heat.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months; reheat gently with a splash of water.
- The sauce can be made ahead and stored in the fridge for up to a week; whisk before using it and loosen it with water if needed.
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