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Peanut Noodles

I absolutely love peanut noodles. I could eat them every day; they present more of a lure to me than almost any cookie. Even compared to the gallons of marinara I took in while growing up, (do I dare say it?) I’ll take a bowl of spicy sweet peanut noodles over the traditional fare any day.

I made these chicken lettuce wraps for my friend Sarah’s family as she just welcome her fourth child into the world. I could have made brown rice for a side but that felt a little boring. Instead I made these peanut noodles, which have been on my site forever, and man am I glad I resurrected them. Not only were they an easy side (prep ahead works great) but they were so much more fun for the family to eat, what with the super-healthy main course.

If you don’t feel like buying Hoisin sauce, just add an extra tablespoon of soy sauce and a bit more brown sugar. A last note, if you’re still reading, don’t forget to save some of the pasta water! It’s a much needed ingredient here and the dish won’t work without it!

Sweet and Spicy Thai Noodles with Scallions

Serves 4

8 oz. spaghetti noodles

1 tbsp. sesame oil

2 large garlic cloves, pressed or minced

1 tbsp. grated fresh ginger

1/4 c. peanut butter

2 tbsp. Tamari or soy sauce

1 tbsp. hoisin sauce

1 tbsp. packed brown sugar

1 tbsp. rice vinegar

1/2 tsp. Sriracha sauce

1/2 c. sliced scallions, plus more for serving

1. Bring a pot of water to boil. Add 2 tsp. salt. Add pasta and boil until recommended time. Reserve 1/4 c. pasta water. Drain.

2. Meanwhile, in a large skillet over medium heat, saute garlic and ginger in sesame oil until fragrant and light golden brown.

3. Add peanut butter, soy, hoisin, brown sugar, rice vinegar and Sriracha and whisk until smooth (for several minutes).


4. Add drained noodles, reserved water and scallions to sauce and mix until combined. Serve, topped with more scallions.


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