Spicy peanut noodles are packed with savory flavor and the perfect level of heat, and they're ready in just 15 minutes! This recipe is perfect for weeknight meals, vegan, and easy to make gluten-free.
This spicy peanut noodle stir fry is another 30-minute recipe that's perfect for weeknight dinners. It's very similar to my almond butter stir fry and tofu stir fry, but this time we're using a spicy peanut sauce tossed with rice noodles, edamame, and mixed vegetables.
I like pretty spicy food, but these spicy noodles really aren't that spicy. This sauce is super similar to the one used in my spicy peanut tofu and it features sriracha and garlic chili sauce. Feel free to adjust the heat up or down depending on your spice preferences.
Why this recipe works
- The spicy peanut noodles are ready in just 15 minutes!
- Minimal prep is required! This recipe uses frozen veggies for a very convenient meal. The only chopping required is from the green onions and cilantro.
- The spicy peanut sauce is made with pantry staples and is easy to modify to be subtly spicy or super spicy.
Ingredients and substitutions
- Rice noodles make this recipe easy to make gluten-free. You can honestly use any kind of noodle, like stir-fry noodles, udon noodles, or even fettuccine.
- Peanut butter: I recommend using creamy peanut butter. Natural peanut butter makes a thinner sauce, so you will likely need less water to thin the sauce.
- Sriracha and garlic chili sauce bring the heat. I use Huy Fong brand of garlic chili sauce. I've heard that other brands can be much spicier, so adjust to taste. If unable to find garlic chili sauce, use 1-2 tablespoons of sambal oelek instead (usually in the same aisle as garlic chili sauce).
- Frozen mixed veggies: I usually buy the "stir fry medley" which includes carrots, snow peas, baby corn, and broccoli. Fresh stir fry vegetables also work well.
- Edamame is my go-to easy plant-based protein. However, harissa tofu or sesame tofu go so well with peanut noodles.
How to make peanut sauce
The peanut sauce is made by mixing together the creamy peanut butter, soy sauce, sriracha, garlic chili sauce, and rice vinegar.
Add just one tablespoon of water (or vegetable broth) at a time, whisking until the sauce is smooth. It should be thin enough that it is pourable. It may look a little too thin at first, but it thickens up when tossed with the rice noodles.
Cook the rice noodles according to package instructions. They should be cooked through but still have a bite to them. Toss the cooked noodles with the spicy peanut sauce.
- Spice level: The garlic chili sauce and sriracha make these noodles decently spicy, but not overpoweringly so. I recommend starting with the garlic chili sauce and adding the sriracha for extra heat.
- Veggies: I like to use frozen vegetables for convenience, but fresh vegetables also work. Cook fresh vegetables like broccoli, carrots, and bell peppers over high heat in just 2-3 minutes using the same method as my tempeh stir fry recipe.
- Make this recipe gluten-free by using tamari in place of soy sauce.
- Add extra protein with harissa tofu, baked tofu, or baked tempeh.
- The peanut sauce thickens when refrigerated. Add a splash of vegetable broth or water to thin it before reheating.
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Spicy Peanut Noodles
- 8 ounces rice noodles
- 2 teaspoons canola oil or other neutral oil
- 10 ounces frozen stir fry vegetables see note #1
- 1 cup frozen edamame also called mukimame
- ⅓ cup creamy peanut butter
- ¼ cup reduced sodium soy sauce use tamari to make GF
- 2 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce see note #2
- 1 tablespoon sriracha adjust to taste
- 2 teaspoons toasted sesame oil divided
- ¼ cup water or vegetable broth adjust as needed
- ¼ cup fresh chopped cilantro optional
- 1 bunch green onions sliced
- toasted sesame seeds to garnish optional
- Cook rice noodles according to package instructions or until tender, about 5 minutes. Drain off water and set aside.
- Heat a large skillet over medium-high to high heat. Add a drizzle of canola oil. Once hot, add the frozen stir fry vegetables and frozen edamame.
- Cook for 3-4 minutes, stirring as needed, until thawed. They are ready when cooked through but still vividly colored. Drizzle with 1 teaspoon sesame oil and remove from the pan from the stove.
- Meanwhile, make the peanut sauce by whisking together the peanut butter, soy sauce, rice vinegar, garlic chili sauce, sriracha, and 1 teaspoon sesame oil in a small bowl. Add water 1 tablespoon at a time, whisking until the peanut sauce is smooth and pourable. Taste for heat.
- In a large bowl or the pot that the noodles were cooked in, toss together the noodles and peanut sauce. Add the veggies, edamame, chopped cilantro, and green onions.
- Garnish each serving with toasted sesame seeds. Enjoy!
- Vegetables: Sometimes called "Asian medley" and includes snap peas, broccoli, carrots, and sometimes baby corn or water chestnuts.
- Spice level: I use Huy Fong brand. This brand combined with sriracha makes these noodles decently spicy, but not overpoweringly so. I've heard that other brands can be much spicier!
- Leftovers: Refrigerate leftovers for 3-4 days. Add a splash of vegetable broth to loosen the peanut sauce before reheating.