Spicy Thai Peanut Noodle 

 Last Update October 23, 2022

By Jenny Z

Home / Recipe / Here
Delicious spicy Thai peanut noodle dressed with homemade peanut sauce. This dish is nutty, creamy, crunchy, a little spicy, and a little sour. It is full of flavors and exciting textures. This spicy Thai peanut noodle recipe is vegan friendly, but you can add any protein of your choice.

What I love about this spicy Thai peanut noodle dish is it is super easy to make and it can satisfy the whole family. You can load it up with veggies such as cucumber, carrots, bell pepper, or your favorite vegetables. Recommend serving this dish cold.

Note: If you are allergic to peanut, you can swap for other nut options.

Spicy Thai Peanut Noodle

Prep Time: 10 Minutes
Cook Time: 10 Minutes

Serving Size: 4

Spicy Thai Peanut Noodle


~8 oz Noodle Of Your Choice
1 Whole Cucumber (Sliced)
1/2 C Broccoli
Pickles Of Your Choice (I used homemeade pickled carrots)
2 Tablespoon Sesame Oil

Peanut Sauce:

1/4 C Peanut Butter
4 tbsp of Hot Water
2 tbsp Deep Toasted Sesame Dressing
 Everything But Bagel Toppings
1/2 Lime Or 1 tbsp Balsamic Vinegar
Srircha (Optional; Based on personal preference)

Toppings (Optionanl):

Everything But Bagel 
Red Chili Flakes
Green Onion 


  1. In a large pot, boil water and throw in the noodle of your choice. 
  2. In a large bowl, pour in your sesame oil. Once the noodle is done, toss it in the oil and then put it in the fridge to cool down. 
  3. While waiting for your water to boil for your noodles, slice your cucumber to your liking. I like my cucumber thinly sliced.
  4. This is optional. I like to put my broccoli in boiling water to soften it. 
  5. Once your sauce is done, take your noodles out of the fridge. Add your sliced cucumber, broccoli, and pickles in your noodle bowl. Toss it with the sauce or drizzle it on top of the noodle. 
  6. Then add the toppings.
  7. If you have extra time, I recommend you put the dish back in the fridge to chill longer until you are ready to serve. In my peronal opinion, the longer you chill the dish, the tastier it is. 


  1. Boil about a cup of hot water. You don't have to bring to a full boil, as long as it is warm/hot. 
  2. In a medium-size mixing bowl, mix your peanut butter with the hot water until it is smooth. Depends on how creamy you like your sauce, you can add a little more hot water to thin it out. 
  3. Add the remaining ingredients in and mix it well.  

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Noodle Recommendations

For this recipe I made my own turmeric noodles from scratch. 

If you don't have time to make your own, here are some of my favorite noodles:

Peanut Butter Recommendation

Finding the right peanut butter for the sauce is everything. I personally prefer crunchy organic peanut butter. It offers a great nutty cunch factor to the dish. 

Pickles Recommedation

Pickles offers a great acidty, flavor and texture to this dish. 

For this dish, I used homemade pickled carrots but you can go with store brought pickles or other pickled vegetables. Here are some of my favorite if you are interested in buying already made pickles:

How To Store Leftovers

Left overs can be stored in a air tight container and in the fridge for up to 2 days. No reheating required. You can serve right out of the container. 

Jenny is a health-conscious, organic and natural lifestyle influencer with a Bachelor's degree in science. With years of experience working in food sciences with organic products and health & nutrition companies - she firmly believes that a natural lifestyle is healthier for you and better for the environment as well.

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