Easy Peanut Butter Noodles

These creamy, dreamy peanut butter noodles are about to become your new weeknight obsession. They’re ready in just 15 minutes, but taste like they took hours to perfect.

The secret lies in the perfect balance of rich peanut butter, umami-packed soy sauce, and just the right kick of ginger and garlic. Think takeout-level delicious, but made right in your own kitchen with ingredients you probably already have.

Ingredients

For the Noodles:

• 16 ounces brown rice noodles

For the Sauce:

• 3 large cloves garlic (or 4-5 small)
• 1 tablespoon fresh grated ginger
• 1 tablespoon oil
• ⅔ cup creamy peanut butter (low/no salt)
• 4 tablespoons low sodium tamari or soy sauce
• 1/3-1 cup hot water
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1-2 tablespoons sriracha
• 1-2 tablespoons maple syrup or honey
• ½ teaspoon red pepper flakes
• Optional: 2 teaspoons chili garlic sauce

Steps

1. Bring a large pot of water to a rolling boil. Cook noodles according to package instructions until they’re al dente (usually 6-8 minutes). Tip: Test a noodle by biting through it – you should see no white center.
2. Finely mince the garlic (pieces should be no larger than 1/8 inch). Heat 1 tablespoon oil in a sauté pan over low heat. Add garlic and cook for 2 minutes until golden brown but not dark – dark garlic will taste bitter.
3. Add grated ginger to the pan and sauté for 1 minute more. You’ll know it’s ready when the kitchen becomes fragrant and the ginger starts to soften.
4. Remove pan from heat and add all remaining sauce ingredients, starting with 1/3 cup hot water. Whisk vigorously until completely smooth. The sauce should coat the back of a spoon – add more hot water 1 tablespoon at a time until desired consistency is reached.
5. Taste test the sauce. Add more soy sauce for saltiness, sriracha for heat, or maple syrup for sweetness. The sauce should be slightly stronger than you want, as it will mellow when mixed with noodles.
6. Add half the sauce to your cooked noodles and toss thoroughly. Add more sauce as needed – the noodles should be well-coated but not swimming in sauce.
7. Serve immediately topped with crushed peanuts, sliced scallions, and extra red pepper flakes. For best results, enjoy while hot – the sauce can thicken as it cools.

Smart Swaps

• Use almond butter instead of peanut butter (1:1 ratio)
• Swap maple syrup for coconut sugar (1.5 tablespoons)
• Replace brown rice noodles with zucchini noodles for low-carb option

Make It Diabetes-Friendly

• Use shirataki noodles to reduce carbs by 40g per serving
• Replace maple syrup with monk fruit sweetener (1 tablespoon)
• Add 2 cups shredded cabbage to increase fiber and reduce glycemic impact
• Portion into 1 cup servings and pair with 4 oz lean protein

Pro Tips

• Toast sesame oil in pan for 30 seconds before adding other ingredients
• Warm peanut butter in microwave for 15 seconds for easier mixing
• Reserve 1/2 cup pasta water before draining to thin sauce if needed