Look up “restraint” in the dictionary and you’ll likely find a picture of me photographing a steamy bowl of creamy Sesame Peanut Sauce Noodles without somehow diving face first into it. I cannot tell you how fragrant and fabulous these chewy noodles with peanut sauce are.
This is the ultimate quick and satisfying meal that you will crave until you try!
Watch How to Make It
Saucy Peanut Noodles = DROOL
Sesame Peanut Sauce Noodles are slurpy, saucy, and perfect for any occasion. Plus they’re ready in under 20 minutes including prep time. Cook the noodles, make the luscious peanut sauce while the noodles are cooking, then stir them together. That’s it!
I like to make these sesame spiked peanut sauce noodles if I’m on my own for dinner (if the kids and Ben are getting something gluten-y, for example) although they love these noodles too. I can also totally see myself making a giant vat of peanut butter noodles with my college roomies back in the day after coming home from a night out. What can I say – they really hit the spot.
Each bite hits the five main elements of Thai cooking – sour, salty, sweet, creamy, and spicy – in such a craveable way.
Homemade Peanut Sauce Ingredients
- Peanut butter: I use Jif Naturals which, despite the name, does not have the drippy consistency of typical “natural style” peanut butter. If you’re using true natural style peanut butter where the only ingredient is “peanuts”, you might need to up the sweetener in this recipe just a touch.
- Gluten free tamari: Gluten free Tamari is soy sauce brewed without wheat and it adds saltiness and depth of flavor to these noodles. If you don’t need to eat gluten free, you can use traditional soy sauce.
- Coconut sugar: Coconut sugar balances out the saltiness from the Tamari. If you don’t have coconut sugar on hand you could sub in brown or white sugar.
- Sesame oil: Sesame oil and peanut butter are like peanut butter and jelly. That is to say, their flavors pair perfectly together, especially when they’re wrapped around warm, chewy noodles. The combination is very Thai peanut sauce-esque.
- Siracha chili sauce: Chili sauce brings a touch of heat to these peanut sauce noodles. For a mild dish, stick with 1/2 teaspoon, though feel free to add as much as you like.
- Aromatics: Ground ginger and fresh garlic add a ton of flavor to this quick cooking dish.
- Lime juice: Fresh lime juice cuts through the big flavors in the peanut sauce, and freshens everything up. I also like to squeeze fresh lime juice over my noodles before digging in.
Noodle Options
I’ve made Sesame Peanut Sauce Noodles with gluten free spaghetti, gluten free angel hair pasta, and gluten free ramen noodles. I like Tinkyada brown rice pasta, or Barilla GF corn/rice blend pastas.
Switch it Up
As written, this noodle recipe is not only gluten free, but vegan too! That said, it’s a great base recipe to add protein or fresh vegetables to. Here are some ideas:
- Put an egg on it. The thought of putting a drippy fried egg on top of a hot bowl of these noodles nearly sends me into a tizzy. YUM!!!
- Add grilled sliced chicken, sauteed shrimp, or roasted tofu for a protein bump.
- Add any and all vegetables! Steamed edamame, broccoli florets, shredded carrots, thinly sliced red bell pepper and/or snap peas would be divine.
Ok enough chatting – raid the pantry then dive into this bowl of deliciousness!
Step 1: Cook the Pasta
Start by cooking the pasta in a large pot of boiling water. These photos show gluten free spaghetti, but angel hair and ramen noodles both work great.
BEFORE DRAINING scoop out 1 cup pasta cooking water which we’ll add to the dish at the end to make it deliciously saucy.
Step 2: Make the Homemade Peanut Sauce
While the pasta is cooking, stir together the sesame peanut sauce ingredients. To a mixing bowl, add: peanut butter, gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce), coconut sugar, sesame oil, Siracha chili sauce, ground ginger, fresh garlic, and fresh lime juice. Use a spatula to mix and mash everything together. It’s ok if the sauce is not completely smooth as the hot noodles and pasta cooking water will meld everything together.
Step 3: Stir Together
Last step is to add the sauce mixture to the hot noodles along with minced peanuts and chopped green onions. Drizzle in the hot pasta cooking water to create a light sauce – start with a few Tablespoons then add more until the sauce reaches your desired texture.
That’s all she wrote!! Scoop the Sesame Peanut Sauce Noodles into bowls then top with extra green onions and minced peanuts, plus fresh lime wedges and a few leaves of cilantro, if you’ve got ’em. SO GOOD. I hope you love this simple and delicious dish – enjoy!
More Tasty Noodle Recipes
- Chicken Pad Thai (No Tamarind)
- Potsticker Noodle Bowls
- Sausage Brussels Sprouts Parmesan Pasta
- Creamy Mushroom Parmesan Pasta
- Pink Sauce Pasta
- Pasta Fresca
- Chicken Caesar Salad Pasta
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Sesame Peanut Sauce Noodles
Description
Sesame Peanut Sauce Noodles are saucy, slurpy, and crave-worthy! This gluten free pasta recipe is ready in minutes.
Ingredients
- 8oz gluten free spaghetti or ramen noodles
- 3 Tablespoons peanut butter
- 3 Tablespoons gluten free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
- 1 Tablespoon coconut sugar OR brown sugar OR white sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon Siracha chili sauce
- 1/4 teaspoon ground ginger
- 1 small clove garlic, pressed or minced
- 1 lime, sliced in half, one half sliced into wedges
- 2 green onions, chopped
- 3 Tablespoons roasted peanuts, minced
- Toppings: chopped cilantro, minced peanuts, chopped green onions, toasted sesame seeds
Directions
- Bring a large pot of water to a boil then add gluten free spaghetti or ramen noodles and cook until al dente. BEFORE DRAINING, carefully scoop out 1 cup pasta cooking water then set aside. Drain pasta then return to pot.
- Meanwhile, combine peanut butter, gluten free Tamari, coconut sugar, sesame oil, Siracha chili sauce, ground ginger, garlic, and a squeeze of fresh lime juice in a small bowl then stir to combine - it's ok if the sauce isn't completely smooth.
- Add sauce, green onions, and minced peanuts to the hot pasta, plus a few Tablespoons pasta cooking water, then stir until noodles are coated and the sauce is completely smooth. Add more pasta cooking water as needed to reach a smooth consistency.
- Scoop into bowls then serve with lime wedges and toppings.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Wonderful!
Oh my gosh, this is the best, easiest meal! The only thing I didn’t add was the hot sauce, because my kids aren’t fond of much heat yet, but my husband and I added red pepper flakes to ours. Wow! This is going in our dinner rotation! Thanks so much for the recipe!
So glad it was a hit, Christina!! Thank you so much for your feedback and recipe rating!
this is drool worthy ! could you sub rice noodles for the pasta?
I think that could work! I’d use the thin vs wide noodles and be prepared to add more noodle cooking water since rice noodles tend to absorb liquids a bit more than GF/regular pasta. :)
Fantastic recipe, I used soba noodles,with Prawns, broccoli, carrots, capsicum, sauce was yummy, wouldn’t change a thing!!! Thanks for this quick and easy recipe.
Sounds delicious, Wendy!! I’m so glad you liked it – thank you so much for your feedback and recipe rating!
I have made this dish with a slightly different recipe of my own creation and it is wonderful. While I don’t consciously go gluten free, I prefer using the 100% Buckwheat Soba noodles in this dish.
I will try your recipe the next time I have the craving for this delicious dish!
Thank you!
Hi, I don’t have coconut sugar on hand… what would be the best substitute? Brown or white? Thanks!!
Either! I’d probably go with brown first – the molasses would add a nice note – but either will work. :)
It was delicious! I used Angel hair pasta, added julienned cucumbers, steamed snow peas, and shrimp. My family couldn’t stop eating it! Great and very easy recipe!
Sounds delicious!! Love the shrimp addition, especially!
This is SO good! I made it tonight for the two of us with some shrimp, brocolli florets and shredded carrots over 4 ounces of pasta. Very satisfying while light and extremely tasty! I love the peanut/sesame combination and this definitely satisfies that yen. The recipe doesn’t mention salting the pasta water so I didn’t and I was glad of it. Also, does “ground ginger” refer to the dried version? Would you ever use fresh and if so, how much? Thanks so much for this recipe. It goes in the keeper file.
Hi Anne! SO glad you enjoyed these noodles! And yes, you’re right, the ground ginger is the same thing as “dried ginger”. I might use 2 teaspoons or so of finely minced peeled fresh ginger as a swap.
This was the BOMB! Oh my. So addictive. And that sauce was drinkable. My mouth is watering thinking about the leftovers I get to eat tonight (and when I’m gonna make it again)!! It’s gonna be part of the rotation :)
YESS! So glad you enjoyed, Lindsey!!
Peanuts ? Raw or roasted or ??? Dry roasted ?
I use dry roasted but you can use whatever you’ve got/prefer!
Hi :) Huge IGE fan here! I have an awkward question….. Can this be eaten hot or cold? LOL *blushes* I have had peanut sauce before but only ever on cold spring rolls or in a wrap. I really want to make this as it sounds right up my alley but I can’t figure out which way is best since the sauce isn’t cooked. Thank you!!
No problem Margo!! I eat this hot since you add a little of the hot pasta cooking water to help smooth out the sauce. I think another reader reheated it with good results, but I usually eat it fresh/warm/hot! :)
ahh… that would make all the sense in the world now! Thank you, Krisitin! :) Have a fabulous weekend!
I made this tonight and it was so good. The recipe is so easy and that sauce is just perfect. The noodles with the sauce are really tasty, but add the peanuts, sesame seeds, cilantro and lime and it’s phenomenal. I saw another comment to add broccoli. I’ll do that next time and also serve it with a cucumber salad. Really solid recipe–thanks!
I’m sooo glad you enjoyed it, Judi! I made these again for lunch yesterday and thought the same thing – toppings (lime juice especially) totally make the dish!
Can you make this with rice noodles?
Sure!
I love this dish! A spicy peanut sauce is my spirit animal. I threw some broccoli and thinly sliced carrots into the boiling pasta for the last few minutes of cook time. They make for great leftovers if you sprinkle on some extra soy sauce or water before reheating. This is also a great recipe to clear out your veggie drawer because almost anything goes with this.
A good peanut sauce is my spirit animal, too. ?? So glad you were able to make this dish your own!
This looks amazing! Citrus gives me migraines, but do you think rice wine vinegar or another acid would work? I prefer to make things as written, but this recipe looks too good to pass up!
Oh shoot, that stinks!! I think a small dash of rice vinegar could work though – let me know how it goes!
I really love how you break down the ingredients and what they all add to the dish. Thank you! This looks amazing!
My pleasure, Molly! I hope you love these noodles!!
This recipe looks amazing – such a blank canvas for any extras or great on it’s own. Do you think it would be good reheated?
It could be with a splash of chicken broth, perhaps! We’ve always eaten it fresh though so I can’t say for sure! :)
Looks wonderful! I found an almond flour spaghetti that I’ll try this with!
Fabulous! I hope you love them. :)
Do you think tahini would be a good option instead of the peanut butter?
Hi Mari! I haven’t tried it personally so I can’t say for sure. Let us know if you give it a try!
Just made it tonight!!!! I omitted sesame oil bc I used tahini, and used coconut aminos instead of Tamari (made it for my 1.5 yr old). It turned out fabulous! Added broccoli as well. It was divine! And my daughter loves it too! Score!!!!!!! Thank you so much! I needed something to get me out of a rut and back into making good meals!
YAY!! You know it’s a good dish when a toddler happily eats it! Thank you so much for your feedback and recipe rating, Mari!
I sub Sunbutter in peanut sauce recipes all the time, and it works really well.
GIRL.BYE. These look so good! Literally texting this link home NOW, this is fully necessary to make within the next 48 hours ?
YASSSS – hope you love them, Heather!!