This easy peanut sauce is spicy, savory, and creamy. While it pairs beautifully with noodles, it also works perfectly as a dipping sauce for spring rolls, summer rolls, egg rolls, or fresh vegetables.
I make these peanut butter noodles regularly because the sauce is incredibly creamy and full of flavor. The photos were updated to highlight that luxurious texture.
This versatile sauce creates a satisfying vegan pasta, and it’s also an excellent Thai-style peanut dipping sauce for rolls, tofu, or roasted vegetables.
Ingredients
Pasta: Any pasta works—spaghetti, penne, ramen, or rice noodles are all great choices.
Peanut Butter: The base of the sauce. Crunchy peanut butter adds texture, but creamy is equally delicious.
Soy Sauce: Regular or low-sodium soy sauce. For a gluten-free option, substitute tamari or coconut aminos.
Sriracha: Adds heat and depth. Adjust to taste or omit for a milder sauce.
Ginger: Freshly grated ginger gives the best bright flavor.
Garlic: Fresh minced garlic is preferred; jarred minced garlic or a pinch of garlic powder can be used in a pinch.
Crushed Red Pepper: Optional additional heat.
Maple Syrup: Balances the spice with a touch of sweetness. Brown sugar or agave can be used instead.
Sesame Oil: Adds toasted, nutty flavor—leave it out only if necessary.
See the recipe card below for exact quantities.
Instructions
This recipe is quick and straightforward. Cook the pasta according to package directions. While the pasta cooks, whisk together the remaining ingredients until smooth to form the peanut sauce.
When the pasta is done, drain it, return it to the pot, and toss with the peanut sauce until evenly coated. Warm the combined pasta briefly if desired, then serve with your preferred garnishes.
Substitutions and Additions
If you prefer a dipping sauce instead of a noodle dish, simply omit the pasta. For a vegan and gluten-free version, use gluten-free noodles and swap soy sauce for tamari or coconut aminos.
You can add extra protein such as pan-fried or baked tofu or tempeh for a heartier meal.
Control the spice level by reducing or omitting sriracha and crushed red pepper flakes. Start with half the heat and add more if you like it spicier.
If you enjoy plant-based recipes, try other simple sauces and pasta recipes for more variety.
- Lemon Pasta Sauce
- Pumpkin Pasta Sauce
- Easy Vegan Lentil Bolognese
Spicy Peanut Noodles
Kelsey Riley
Pin Recipe
Ingredients
- ½ pound pasta
- ½ cup peanut butter
- ¼ cup soy sauce low sodium
- ½ tablespoon ginger grated
- 1 clove garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- ½ teaspoon sriracha
- ½ teaspoon crushed red pepper flakes
- 3 tablespoon water
Instructions
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Cook the pasta according to package instructions, drain, and set aside.
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While the pasta is cooking, whisk together the peanut butter, soy sauce, ginger, garlic, sesame oil, maple syrup, sriracha, crushed red pepper, and water until smooth. Warm the sauce in a saucepan over medium heat for a minute or two so the garlic softens slightly.
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Toss the sauce with the cooked noodles, garnish as desired, and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days.