QUICK & TASTY 15 Minute Spicy Peanut Noodles

QUICK & TASTY 15 Minute Spicy Peanut Noodles

These super addictive spicy peanut noodles with fried garlic and chili are so easy I made them while sitting on my couch!

QUICK & TASTY 15 Minute Spicy Peanut Noodles

Prep Time : 5 min

Prep Time : 10 min

Total Time : 15 min,

Servings :6.


  • 16 ounces brown rice noodles
  • 2 cloves garlic
  • 1 tbsp oil
  • 2/3 cup creamy peanut butter (ideally low/no salt*)
  • 3-4 tbsp low sodium soy sauce or tamari*
  • 1/4 cup water or chicken/veggie broth for more flavor
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1-2 tbsp sriracha
  • 1 tbsp maple syrup or honey
  • 1/2 tsp red pepper flakes
  • Optional: 2 tsp chili garlic sauce and or 1/2 tsp ground ginger


  • Bring a large pot of water to a boil and cook noodles according to package instructions.
  • Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. 
  • Saute over low heat for 2-3 minutes or until golden brown. 
  • Add in all remaining sauce ingredients and whisk together until smooth, adding more water as needed to reach your desired consistency. 
  • Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc. I don’t recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your preference. I usually end up adding all of it because I like it saucey, but up to you!
  • Taste and add more soy sauce, sriracha, or any other seasonings as desired.
  • Serve with crushed peanuts, scallions, red pepper flakes and enjoy! 


The peanut sauce can get too salty very easily if you’re not careful! I recommend using unsalted peanut butter and low sodium soy sauce so the salt isn’t overpowering. Peanut noodles can be eaten hot or cold. Add in some freshly chopped veggies for a cold noodle salad, or serve alongside some steamed broccoli and grilled chicken for an easy weeknight meal.Once prepared, this recipe will store in the fridge for 5 days. The sauce tends to dry up as it sits, so if you want to get it saucey again, add the noodles to a pan with a splash of water, broth, or soy sauce and heat until warm.

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