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Thai Peanut Noodles

These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature. It can be made ahead of time and is great for any weeknight dinner.

A bowl of Thai peanut noodles with vegetables, lime, and chili, accompanied by side dishes of sauce, chopped nuts, and spring onions.
These Thai Peanut Noodles are packed with flavor, thanks to the homemade, no-cook peanut sauce!

About Thai Peanut Sauce

Thai peanut sauce is a creamy, no-cook sauce widely used in Thai and Indonesian cuisine. It’s made with simple ingredients such as creamy peanut butter, fresh ginger, rice vinegar, and honey.

This versatile sauce can be used as a dipping sauce for satays, as a salad dressing, or over grilled chicken and shrimp.

Closeup shot of a spoonful of Thai peanut sauce.
This spicy Thai Peanut Sauce is incredibly versatile. Use it as a dipping sauce, salad dressing, or for these noodles!

Why This Recipe Stands Out

Here’s why this Thai peanut noodles recipe is a winner:

Key Recipe Ingredients

Overhead shot of ingredients to make Thai peanut noodles.
  • Spaghetti or Linguini Noodles – These noodles form the base of our dish and are a great vehicle for the peanut sauce and other ingredients. They can also be swapped for gluten-free noodles if needed.
  • Rotisserie Chicken – We’ve included cooked chicken for a quick and easy protein option, but feel free to swap it out for cooked tofu, or grilled shrimp, or leave it out altogether for a vegetarian dish.
  • Creamy Peanut Butter – You can also use chunky peanut butter if you prefer. We suggest sticking with pre-stirred peanut butter that has not separated in the jar.
  • Garnishes – We love adding chopped salt/roasted peanuts, toasted sesame seeds, chopped cilantro, and Sriracha chili sauce for extra flavor and texture.

Substitutions And Variations

Here are some of our favorite substitutions and variation ideas:

  • Protein: Try sautéd shrimp or tofu for a vegetarian option.
  • Gluten-Free: You can use gluten-free noodles without sacrificing the flavor, though texture of course varies with the style of noodles.
  • Spiciness: For those who love a bit of heat, a generous drizzle of Sriracha is the perfect addition to these Thai Peanut Noodles.

Step-By-Step Recipe Instructions

  • Cook noodles in well-salted water according to package instructions. Rinse thoroughly with cold water. Drizzle Asian sesame oil and toss well.
  • Combine all sauce ingredients in a bowl and whisk together until fully incorporated.
  • Pour sauce over cooled noodles and toss until well-coated. Add bell pepper, cucumber, green onions, and shredded chicken, tossing to combine well.
  • Can be covered and chilled or kept at room temp until ready to serve. Garnish as desired before serving.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

This Thai Peanut Noodles recipe is delicious, versatile, and a great make-ahead dish. Take a look at our best prep-ahead tips for this recipe:

  • Prep Fresh Ingredients: You can prep the fresh vegetables, such as sweet bell peppers, zucchini, and green onions, in advance. They can be sliced and kept chilled in an airtight container for up to 2 days. If you want maximum crispness in your dish, toss them with noodles just before serving.
  • Make the Peanut Sauce in Advance: The peanut sauce can be made at least 2 days in advance. Keep it chilled in an airtight container until ready to use. Stir it before you use it.
  • Prep Entire Dish: The entire dish, minus garnishes, can be prepared the afternoon or the night before. Keep it covered and chilled. Give it a toss before serving.
A close-up of a plate of Thai peanut noodles with shredded vegetables.
Fresh veggies, spicy peanut sauce, perfectly cooked noodles – these Thai Peanut Noodles are to die for!

What To Serve With Thai Peanut Noodles


  • We’ve used shredded rotisserie chicken but feel free to add grilled chicken or shrimp kabobs instead. The combination of the savory protein and the creamy, slightly spicy noodles is simply delicious.
  • If you’re looking for a meatless protein option, try adding some extra firm cooked tofu. It’s a great source of protein and it absorbs the flavors of the peanut sauce beautifully.


  • You can add even more veggies to this dish by serving it with a side of stir-fried broccoli or snap peas. These crunchy, vibrant vegetables provide a nice contrast to the creamy noodles.
  • Use the sauce as a dressing on top of your favorite salad veggies for a delicious fresh Thai-inspired salad, much like our Crunchy Thai Salad.

Commonly Asked Questions

Can I omit the chicken to make this dish vegetarian?

Absolutely! You can omit the chicken to make a meatless version of this dish. The peanut sauce and the fresh vegetables are flavorful enough to make a delicious vegetarian meal.

What type of noodles should I use for this Thai Peanut Noodles recipe?

You can use either spaghetti or linguini noodles for this recipe. Both types of noodles work well in absorbing the delicious peanut sauce.

Can I make the peanut sauce in advance?

Yes, you can! The peanut sauce can be made 1-2 days in advance. Keep it chilled in an airtight container until you are ready to use. Give it a good stir before using it.

How long do Thai Peanut Noodles keep?

Thai Peanut Noodles can be kept in the refrigerator for up to 3 days. Make sure to store them in an airtight container to maintain their freshness and flavor.

Can I serve Thai Peanut Noodles cold?

You can serve this dish warm, room temperature, or cold. It’s delicious in every way.

What other dishes does peanut sauce go with?

You can serve peanut sauce with shrimp skewers, chicken kabobs, or grilled meats of your choice. It can also be drizzled over cooked tofu for a vegetarian dish.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Thai Peanut Noodles

4.84 from 12 ratings
These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Author: Amy Dong


For the Noodles:

  • 16 oz dry spaghetti noodles
  • 2 TB Asian toasted sesame oil, see notes
  • 1 large red bell pepper, seeded, halved, and thinly sliced
  • 1 large cucumber, peeled, seeded, and sliced into thin strips 2 inches long
  • 1 cup green onions, chopped
  • 2 cups rotisserie chicken, shredded

For the Peanut Sauce:


  • Cook: In a large heavy pot, cook noodles in well-salted boiling water, according to package instructions. Rinse with cold water thoroughly. Drain well. Transfer to a large bowl and sprinkle with 2 TB Asian sesame oil. Toss well and set aside.
  • Sauce: While pasta is cooking, prepare peanut sauce: Combine all sauce ingredients and whisk together in a bowl until fully incorporated. Set aside Note: sauce can be made in advance.
  • Toss: Toss sauce with cooled noodles until well coated. Add bell pepper, cucumber, green onions, and shredded chicken, tossing to combine well. Can be covered and chilled or kept at room temp until ready to serve. Garnish as desired when ready to serve.


  • You can also use linguine noodles. For the perfect noodle texture, cook the spaghetti or linguini noodles until they are just al dente. 
  • Asian sesame oil is very different from American sesame oil. You’ll the dark, highly aromatic Asian sesame oil at most major grocery stores’ ethnic aisles. 
  • Rinsing the cooked noodles with cold water not only stops the cooking process but also removes excess starch, which helps to prevent the noodles from sticking together.
  • Don’t skip the step of sprinkling the cooked and rinsed noodles with Asian toasted sesame oil. This keeps noodles from sticking. 
  • Feel free to customize your Thai Peanut Noodles by adding or omitting vegetables. You can also omit the chicken for a meatless version.
  • Prepare the fresh vegetables and shred the rotisserie chicken in advance to save time. They can be stored in the fridge for up to 2 days before using it.
  • Making the peanut sauce in advance is a great time-saving tip. Feel free to make extra sauce if you want to serve more on the side. 
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you! 
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Nutrition (per serving)

Calories: 528kcal | Carbohydrates: 72.4g | Protein: 18.3g | Fat: 19.2g | Saturated Fat: 3.4g | Cholesterol: 5mg | Sodium: 469.2mg | Fiber: 4.5g | Sugar: 12.4g
Course: Dinner, Main Dish
Cuisine: Asian American
Diet: Low Lactose
Method: Stovetop

More To Cook And Eat

4.84 from 12 votes (2 ratings without comment)

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Recipe Rating


    • Heidy Linn

    I am so happy I found your Spicy Thai Peanut noodles recipe via Pinterest! I was so excited to make this after coming to your blog and seeing just how delicious looking all the pictures were. The recipe came out great, and the family loved it.

    I am passing the recipe link to a few friends from work! Have a great day!

    Oh, one quick question if my niece has a peanut allergy, what are some useful suggestions for substitutes? She can have tree nuts—which ones would you suggest? Maybe a pecan butter?

      • chewoutloud

      Thank you, Heidy! Pecan butter or maybe even unsweetened Sun butter could work…there are more options these days, thankfully!

    • Loreto and Nicoletta
    • 5 stars

    I love Thai cuisine. So fresh, vibrant and flavorful! The colors are beautiful, and what an array of textures. This us definitely a must try! Thanks for sharing. Oh I so wanted to reach in the picture a give the dish a squeeze of lime!❤

      • chewoutloud

      Thank you!

    • Linda
    • 5 stars

    This Thai peanut noodle is our new favorite. So easy, refreshing, and delicious especially when the weather is hot

      • chewoutloud

      Thanks, Linda!

    • Marta
    • 5 stars

    I love that this dish comes together so quickly! It was a perfectly flavored weeknight dinner that we all enjoyed.

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