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Easy peanut noodles

Easy Peanut Noodles

Easy Peanut Noodles can be served as a cold salad or a warm stir fry. They're creamy, salty and tangy and make the perfect easy midweek lunch or dinner.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course dinner, lunch
Cuisine Thai, vegan
Servings 4 servings


  • 225 grams (8 0z) egg-free noodles such as linguine, soba or udon
  • 2 carrots grated
  • 1 red pepper finely chopped
  • 1 yellow pepper finely chopped

For the Peanut Sauce

  • 1 tablespoon canola oil
  • 2 cloves garlic minced
  • 1 tablespoon ginger peeled and finely chopped
  • ½ cup (115 g) coconut milk (from a can)
  • 3 tablespoon creamy peanut butter
  • 2 tablespoon soy or tamari sauce
  • 2 tablespoon lime juice
  • 2 tablespoon water
  • 1 tablespoon brown sugar (I used coconut sugar)
  • 2 teaspoon sesame oil
  • 1 tablespoon Sriracha sauce


  • 2 tablespoon sesame seeds black or white
  • 3 spring onions (scallions) finely chopped


For The Noodle Salad

  • Cook noodles according to package instructions. Drain and rinse.
  • Finely chop the peppers and cut the carrots into thin matchstick size pieces. Set aside.

For The Peanut Sauce

  • Mince the garlic and chop the ginger.
  • Heat the oil in a medium sized saucepan and saute the garlic and ginger until they release their aromatics. Do not brown.
  • Add the coconut milk and heat for a minute or two.
  • Stir in the peanut butter and whisk until a creamy sauce forms.
  • Add the soy sauce, lime juice, water, sugar and sriracha sauce. Heat through and set aside.
  • Add the noodles to the sauce along with the reserved veg and gently stir to coat.
  • Garnish with sesame seeds, coriander and spring onions.
Keyword easy peanut noodles
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