Spicy Thai Peanut Noodles


I don’t make Thai food often but when I do I always love it! These Spicy Thai Peanut Noodles were no exception! They are easy to make, they require minimal cooking (the only thing that needs to be cooked is the pasta) and I love the crunch factor from the fresh veggies, peanuts and sesame seeds. And lets not forget the spice! I’m all about the Sriracha! I could eat it on anything, okay except cupcakes. Hmmm, well maybe. I’ve always loved spicy food. Let me rephrase that, I’ve always constantly craved spicy food. I just love that kick. Sriracha was made for Asian food which is why it goes so well with these noodles. I listed the recipe to use 2 tablespoons but just adjust that according to your personal preference, this is fairly spicy (like spicy enough I knew I couldn’t get my kids to eat it) but if you love spicy foods you may likely want a bit more, just don’t overdue it or it can become the only thing you taste. Which is also the reason I like to take it easy on the sesame oil, I still want to be able to taste the peanut flavor and not just a bold sesame flavor. I like a nice balance with all the flavors in this.

Spicy Thai Peanut Noodles | Cooking Classy

You could most definitely add some cooked chicken breasts to this recipe to add another protein, I just opted keep things simple and leave it out. Plus it made a for a seriously delicious vegetarian meal which I love to make every now and then. If you’d like to add chicken though it would pair well with everything here, especially if you grilled it and gave it that nice depth of flavor. Grilled chicken is always the best right? Now go make some of these crave worthy noodles, their unique yet irresistible flavor will have you coming back for more!

Spicy Thai Peanut Noodles | Cooking ClassySpicy Thai Peanut Noodles | Cooking ClassySpicy Thai Peanut Noodles | Cooking Classy


Spicy Thai Peanut Noodles

4.84 from 6 votes

Yield: About 4 - 5 servings


  • 12 oz spaghetti (I used Barilla White Fiber)
  • 1 large red bell pepper , sliced into thin strips then cut into 2-inch pieces
  • 1 large cucumber , peeled, seeded and sliced into thin strips then cut into-2-inch pieces
  • 1 cup matchstick carrots
  • 3/4 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts , roughly chopped
  • Sesame seeds , for garnish (optional)

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Sriracha (more or less to taste)
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil


  1. Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
  2. Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
  3. Recipe source: adapted slightly from Gourmet


  • Katrina @ Warm Vanilla Sugar: Geeze, this is so easy!! I love that sauce! August 7, 2015 at 5:38am Reply

  • Medha @ Whisk & Shout: Yum yum yum- this looks awesome, pinned! August 7, 2015 at 8:25am Reply

  • Karina: Yum! This looks delicious! Thanks for sharing :) August 7, 2015 at 8:44am Reply

  • Nicole: Jaclyn this looks amazing! I absolutely love following your blog and seeing what new recipes you come up with! My husband and I love so many of your recipes! This one looks so yummy and I was wondering if it tastes similar to Pad Thai? Thank you for all your yummy recipes! August 7, 2015 at 9:01am Reply

    • Jaclyn: I’m so happy to hear you and your husband have enjoyed the recipes!! These noodles are quite different from pad thai, more creamy and peanuty. Some similar flavors in it but it does taste very different. August 7, 2015 at 10:51am Reply

  • Becky: Looks good and pretty easy! August 7, 2015 at 3:03pm Reply

  • Bella B: This looks absolutely mouth-watering!
    August 7, 2015 at 7:40pm Reply

  • Laura Dembowski: I too live spicy food, especially sriracha! It’s my fave!! This sounds like a great meal to mix up dinner. August 8, 2015 at 6:40am Reply

  • Rosann: I love all these flavors. Being a certified nutritionist and foodie I added some fresh chopped broccoli. Great recipe, thanks! Rosann at 2BellaHealth.com August 11, 2015 at 8:43pm Reply

  • Medeja: So flavorful! I just need to try! August 12, 2015 at 1:03am Reply

  • Kea Cameron: i just made this for dinner and my boyfriend and I loved it! I added thinly sliced carrots, red onions, and chicken marinated in sesame oil, teriyaki, garlic, and soy sauce. I also sautéed the vegetables in soy sauce. Delicious! August 31, 2015 at 7:32pm Reply

  • Renae: Made this for my lunches for the week. The dressing is delish.. Thanks for the recipe. September 20, 2015 at 4:58pm Reply

    • Jaclyn: I’m so glad you like it Renae! Thanks for your comment! September 20, 2015 at 7:35pm Reply

  • Kelly: Has anyone tried freezing the leftovers? This looks so tasty but I know I can’t eat a whole recipe and thought saving some for later would be great! February 16, 2016 at 9:07am Reply

    • Liane Albert: Frozen cooked pasta? I don’t think so. It would be mushy by the time you’d eat it and father pasta would absorb the sauce……. July 23, 2017 at 8:50am Reply

  • Morgan: This is a home run!!! My kids even ate some, and that’s saying something! Can’t wait to eat the leftovers for lunches! February 21, 2016 at 8:40pm Reply

    • Jaclyn: I’m so glad your family liked it Morgan! February 22, 2016 at 5:14pm Reply

  • Annabelle: This is delicious! I followed all you ingredients and also what commenter Kia Cameron did as well, but left out the Teriyaki sauce, oh and also used hokkien noodles instead of spaghetti. It was the BOMB! Thanks so much. March 1, 2016 at 12:03am Reply

    • Jaclyn: So glad you loved it Annabelle! March 1, 2016 at 11:00am Reply

      • Melinda Goopio: Jaclyn is this supposed to be served hot or is it like a salad? March 22, 2016 at 2:48pm Reply

  • Kate: It looks like there are carrots in your picture but I don’t see it listed in the ingredients… do you know how much you used? March 13, 2016 at 3:02pm Reply

    • Jaclyn: Yes sorry I’ve added that above, thanks! March 15, 2016 at 11:28am Reply

  • Tapati: Do we not stir fry it? Anywhere in the cooking process. March 14, 2016 at 11:59pm Reply

  • Linda: I like my veggies cooked so I sauted them with chicken and added the sauce with and extra 1/4 cup of water and simmered everything for 10 mins. It turned out amazing. Thanks for sharing. April 3, 2016 at 4:32pm Reply

  • Angela Paulsen: I have a couple of Chinese cookbooks, but with this type of recipe, I have not used one recipe out of them!! Also, have an Emeril stovetop wok and have used it once. I found that just using my skillet is just easy. The wok just takes a lot of room to store!
    Thank you for this recipe! Right up my alley!! And I am going to use Linda’s comment and add marinated chicken because I am in desperate need of protein. Thanks, again! July 13, 2016 at 3:20pm Reply

  • Gina: Really enjoyed the peanut sauce! I stir fried broccoli slaw, onion, and red bell pepper with some chicken breast strips and served it with spaghetti and the peanut sauce. What a great meal! August 15, 2016 at 6:58pm Reply

  • CASEY: I just made this for dinner, and I set it down on my lap so that I could post my opinion. IT’S AWESOME! I followed the recipe exactly, and it came out terrific. If you don’t like spice, I’d reduce two 1 TBS of sriracha, because this has heat. Thank you for the recipes! February 9, 2017 at 9:23pm Reply

    • Jaclyn: Thanks Casey! February 16, 2017 at 12:35pm Reply

  • Maritza: This was one of the best recipes I’ve tried in a long time! Not only was it easy to make but the flavours were amazing. My family loved it! I added thinly sliced chicken breast slices to it that I sauteed in garlic, sesame oil and garlic chilie sauce! Yummmmy!!!!! Thank you for sharing this recipe! March 8, 2017 at 7:41pm Reply

    • Jaclyn: I’m so glad your family loved these thai noodles Maritza! Thanks for your comment! March 9, 2017 at 10:08am Reply

  • Kari: I found the sauce to be too thick. I combined all sauce ingredients in a small sauce pan and heat over low heat to get them to blend better. After trying one serving with the recipe for the sauce and finding it too thick, I added more soy sauce, honey and lime juice until it was thin. I guess I will find out tomorrow if that was a good idea or not! April 2, 2017 at 5:18pm Reply

  • Tatiana: Hi!! Absolutely Delish. I just wana make sure I’m eating it right tho… is it supposed to be cold or hot?

    Thank you. May 3, 2017 at 5:14pm Reply

    • Jaclyn: Either or. Both ways are good. May 3, 2017 at 8:30pm Reply

  • Maureen Winslow: Fantastic dish! Easy to make! September 18, 2017 at 6:45pm Reply

    • Jaclyn: Thanks Maureen! Glad you loved them! September 19, 2017 at 10:05am Reply

  • lynnhoehlein: Could this be served cold for a X-Mas buffet could I make it the day before?? December 7, 2017 at 6:15am Reply

  • GingerC: I pinned this awhile back and just finally got around to it. It’s amazing. I used rice noodles, as I was out of spaghetti. Definitely scale back on the sriracha if you don’t like heat. Great recipe! January 25, 2018 at 5:37pm Reply

    • Jaclyn: So glad you liked it Ginger! January 26, 2018 at 9:53am Reply

  • Becky: I made this with Sunbutter instead of peanut butter because my son is allergic. I left the water out of the sauce when I made it, and was SO excited…the sauce was amazing. But when I combined it with the noodles, the whole thing turned pale and gluey and tasteless. I’m sure it was the water that caused it. Like it separated. Could it be a weird effect subbing Sunbutter? Has anyone else had this issue? February 2, 2018 at 7:24pm Reply

  • Caylee: This recipe is AMAZING! The entire family, including the picky eaters, devoured it. It’s perfect exactly as written. This will be a regular in our meal rotation. Thanks for the wonderful recipe! February 19, 2018 at 5:45pm Reply

    • Jaclyn: Thanks so much for the great feedback Caylee! February 21, 2018 at 10:53am Reply

  • Marissa Prisbrey Benson: Turned out GREAT thankyou. And surprisingly cheap to make! February 28, 2018 at 12:31am Reply

  • Cat: My family just did vegetable trays for 100 for my brother’s baby shower, so we have not a lot of money this month and a LOT of leftover vegetables, plus my mom is vegan, so I got really excited about this recipe.

    We didn’t have sesame oil or chopped peanuts, so I used crunchy peanut butter and tahini. Left out the honey because sweet and savoury mixed together makes my soul shrivel. Used cooking onions instead of green onions.
    Added broccoli, which we have a mountain of, and tripled the peppers to use up what we had before they went slimy. I sauteed them with the onions, carrots, and broccoli so that it wouldn’t mess with anyone’s digestion, and doubled the garlic. Increased the sriracha by a tablespoon. Used parsley instead of cilantro because we have obscene amounts of parsley.

    My mom hadn’t wanted to buy anything, but then she got excited and wanted to use soba noodles instead of spaghetti. But she forgot her noodle taxonomy and came home with udon noodles instead.

    So… your recipe was really more of an inspiration, I guess, but once we FINALLY got the udon noodles to soften up in the centre of that mountain of veggies, it was really delicious. Thank you! March 8, 2018 at 6:30pm Reply

  • Lena: Delicious!! The sauce has a great depth of flavor. I used whole wheat pasta and zucchini noodles. March 12, 2018 at 5:51pm Reply

    • Jaclyn: So glad you liked it! March 15, 2018 at 10:26pm Reply

  • Tiffany: I can only really comment on the peanut sauce, because I used it on zucchini noodles with scallops. AH-MAZE-ING!!

    I won’t even both trying to buy peanut sauces since I found this! Thank you so much for sharing the recipe! March 27, 2018 at 11:26am Reply

  • Mary: Did not like this at all. April 10, 2018 at 7:43pm Reply

  • Joy: This is a great recipe, my kids eat up these noodles and veggies! I only do a heaping TB of Sriracha (because, kids.) and sometimes I add a bit more honey, adjust to your taste. April 16, 2018 at 2:08pm Reply

    • Jaclyn: So glad they enjoy it! April 16, 2018 at 3:48pm Reply

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