Simmering in coconut milk and garlic, Spicy Thai Peanut Noodles turn tender and creamy with gentle heat. Everything cooks in one pot and finishes in about 30 minutes.
This might be the easiest and most fun recipe ever. Everything goes into one pot, yes, even the noodles. Boil it, stir it, and that’s it. The spicy peanut sauce comes together as it simmers and coats everything in a rich, savory layer.
It’s ridiculously good when it’s hot and steamy and somehow even better the next day straight from the fridge. Pour it in. Boil it. Stir it. Eat it hot. Eat it cold.
Table of Contents
Why We Love Thai Peanut Noodles
- Everything comes together in 30 minutes, which makes it weeknight-approved and weekend-worthy.
- Tossed veggies bring crunch, color, and a fresh finish that lightens up the creamy base.
- Leftovers reheat well with broth and don’t turn mushy or lose flavor the next day.
Recipe Ingredients
Coconut Milk – Creamy and lightly sweet, coconut milk brings richness and helps mellow the heat from the pepper flakes and ginger. It forms the base of the sauce.
Peanut Butter – Creamy peanut butter works best here. It thickens the sauce and adds a slightly sweet, roasted flavor that pulls the dish together.
Red Pepper Flakes – Bring a gentle, steady heat that builds as you eat. The spice level is easy to adjust depending on how much kick you want.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Extra Protein – Toss in cooked tofu cubes, rotisserie chicken, or sautéed shrimp at the end for added protein. All three work well hot or cold and mix easily into the dish.
Try Crunchy Peanut Butter – This adds tiny peanut bits right into the sauce, giving it texture without needing extra steps or mix-ins.
How to Make Spicy Thai Peanut Noodles
To Make the Pasta
Step #1: Place all of the cavatappi noodles, bell pepper, coconut milk, chicken broth, garlic, tamarind paste (if using), soy sauce, fish sauce, red pepper flakes, ginger, peanuts, and peanut butter in a large stockpot or Dutch oven.
Step #2: Cover the pot and bring the contents to a boil. Reduce the heat to low and simmer while covered for about 10 minutes, stirring every few minutes or so.
Step #3: Season to taste with salt and pepper. Serve hot, reserving half of the pasta for leftovers.
To Make the Salad
Step #1: Refrigerate the leftover pasta overnight. The next day, toss the chilled pasta with a little peanut or olive oil to loosen up the noodles. Stir in the shredded carrot, cabbage, green onion, cilantro, lime juice, and chopped peanuts. Serve as a chilled salad.
Expert Tips
Toast the Peanuts Before Adding – A quick toast in a dry pan helps release their oils and brings out more flavor, making a noticeable difference in both the sauce and salad.
Warm the Peanut Butter First – Microwave the peanut butter for a few seconds to soften it, which helps it blend smoothly into the pot without clumping or sticking.
FAQs
You can use linguine, spaghetti, ramen noodles, soba, or rice noodles. If the noodles cook quickly or release starch differently (like rice noodles or soba), it’s best to boil them separately according to package instructions, then toss them with the sauce. For sturdier pastas like rotini or penne, you can still follow the one-pot method as written.
Yes, you can add veggies like shredded carrots, snap peas, broccoli, or zucchini. Toss them in with the bell pepper so they cook down with the noodles, or stir in quick-cooking ones at the end. Just make sure not to overcrowd the pot so the noodles still cook evenly.
Storage Information
Store Thai Peanut Butter Noodles once fully cooled in an airtight container in the refrigerator for up to 3-4 days. The next day, the chilled noodles turn into a cold salad. Loosen with a splash of peanut or olive oil before mixing in fresh veggies.
You can freeze the pasta portion (before turning it into a salad) for up to one month, though the texture may soften slightly. Thaw in the fridge and reheat in a skillet with a bit of broth or water until warmed through. Reheat only the portion you plan to eat and add the salad mix-ins right before serving.
More Delicious Noodle Recipes to Try
Spicy Thai Peanut Noodles Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Pasta
- 12 oz. cavatappi - or elbow noodles
- 1 red bell pepper - cut in ¼ inch by 2 inch pieces
- 1 14oz can coconut milk
- 2 1/4 c. chicken broth
- 4 cloves garlic - minced
- 1 Tbsp. tamarind paste - optional
- 1 tsp. soy sauce
- 2 tsp. fish sauce
- 1/2 teaspoon red pepper flakes
- 2 Tbsp. peeled ginger root - minced
- 1 cup roasted salted peanuts - save some for topping
- 2 tablespoons peanut butter
For the Salad
- 1 large carrot - shredded
- 1 c. purple cabbage - shredded
- 3 green onions - sliced in half lengthwise and then in 2 inch pieces
- One small bunch of cilantro - roughly chopped
- Juice of two limes
- Chopped peanuts
Instructions
To Make the Pasta
- Place all of the cavatappi noodles, bell pepper, coconut milk, chicken broth, garlic, tamarind paste (if using), soy sauce, fish sauce, red pepper flakes, ginger, peanuts, and peanut butter in a large stockpot or Dutch oven.
- Cover the pot and bring the contents to a boil. Reduce the heat to low and simmer while covered for about 10 minutes, stirring every few minutes or so.
- Season to taste with salt and pepper. Serve hot, reserving half of the pasta for leftovers.
To Make the Salad
- Refrigerate the leftover pasta overnight. The next day, toss the chilled pasta with a little peanut or olive oil to loosen up the noodles. Stir in the shredded carrot, cabbage, green onion, cilantro, lime juice, and chopped peanuts. Serve as a chilled salad.
NOTES
Nutrition
Thank you for the lovely recipes.