These Spicy Peanut Noodles are creamy, savory, and boldly flavorful, with a rich peanut butter sauce, a warm chili kick, and tender noodles baked until perfectly coated. Finished with edamame, fresh herbs, sesame seeds, and crushed peanuts, this easy peanut noodle recipe delivers the perfect balance of heat, freshness, crunch, and comfort.
Why You’ll Love These Spicy Peanut Noodles
Peanut butter is often saved for sweet recipes, but it is incredible in savory cooking. It creates a sauce that is creamy, rich, and full of depth, especially when paired with soy sauce, rice vinegar, garlic, broth, and gochujang. In this recipe, those ingredients come together to make a spicy peanut sauce that clings beautifully to linguine noodles.
This dish is especially convenient because the noodles bake directly in the sauce. There is no need to boil a separate pot of pasta first. The noodles soften in the baking dish while soaking up the peanut sauce, which makes the final dish extra flavorful and satisfying.
The fresh edamame topping keeps the recipe from feeling too heavy. Edamame adds plant-based protein and a tender bite, while mint, cilantro, rice vinegar, hot honey, red pepper flakes, and black sesame seeds bring brightness, sweetness, spice, and texture. A final sprinkle of crushed peanuts makes every serving taste fresh and complete.
These spicy peanut noodles are a great option for a quick weeknight dinner, meal prep lunch, or flexible base for extra protein and vegetables. Serve them as written, or add cooked chicken, shrimp, tofu, sautéed peppers, or roasted broccoli to make the meal even heartier.
Recipe Ingredients
- Noodles – Linguine works well because it is sturdy enough to hold the creamy peanut sauce. Use gluten-free noodles if needed.
- Creamy Peanut Butter – Unsalted creamy peanut butter is recommended because the soy sauce already adds plenty of saltiness.
- Soy Sauce – Adds savory, salty, umami flavor to the peanut sauce.
- Beef Broth – Helps thin the sauce and gives the noodles enough liquid to cook in. Chicken broth or vegetable broth can also be used.
- Rice Wine Vinegar – A mild vinegar with gentle acidity and a touch of sweetness.
- Gochujang – Adds spice and depth. Use more or less depending on your preferred heat level. Sriracha can be used as a substitute if needed.
- Edamame – Adds a hearty texture and plant-based protein.
- Fresh Herbs – Mint and cilantro brighten the rich peanut sauce. If you do not enjoy cilantro, basil is a good alternative.
- Crushed Peanuts – Add crunch and reinforce the peanut flavor.
See the recipe card below for the full ingredient list and exact measurements.
Substitutions and Variations
- Pasta: Use your favorite noodles, such as glass noodles, brown rice noodles, udon noodles, soba noodles, chickpea pasta, ramen noodles, angel hair, pappardelle, or another pasta shape.
- Protein: Add cooked grilled chicken, ground chicken, ground beef, turkey, shrimp, or crispy tofu. For the best texture, stir cooked protein into the noodles right before serving.
- Vegetables: Mix in sautéed onion, snow peas, bok choy, bell peppers, or roasted broccoli.
- Toppings: Try snap peas or green peas in the herb topping instead of, or in addition to, edamame. For more heat, finish with chili oil.
- Sauce: Use tahini or almond butter for a softer, less peanut-forward flavor. If you want the sauce to taste spicy without being too intense, stir in a tablespoon of maple syrup to help balance the heat.
How to Make Spicy Peanut Noodles
1. Preheat the oven to 400°F. Add the peanut sauce ingredients to a blender, except for the chili crisp and water. Blend until the sauce is smooth and creamy.
2. Spray a 9×13 baking dish with cooking spray. Lay the uncooked linguine flat in the dish, then pour the spicy peanut sauce over the noodles. Sprinkle 1–2 tablespoons of chili crisp over the top. Cover the dish with foil and bake for 18 minutes.
3. Remove the dish from the oven and stir the noodles well with tongs. The sauce will thicken, and the noodles should be partially cooked. Pour in ½ cup of warm water and stir to loosen the sauce and help the noodles continue cooking. If the sauce is still very thick, add another ¼ to ½ cup of water as needed. Cover the dish again and bake for 12–15 minutes, or until the noodles are al dente.
4. While the noodles finish baking, stir together the edamame topping ingredients in a bowl.
5. Remove the noodles from the oven. Add another ¼ cup of hot water to thin the sauce if needed. The sauce should be glossy and creamy, not thick or clumpy.
6. Serve the noodles hot with the edamame topping and crushed peanuts. Add red pepper flakes and a drizzle of sesame oil if desired.
Pro Tips
The sauce thickens as it sits, so add water when reheating. A splash of water helps loosen the peanut sauce and brings the noodles back to a creamy texture. Microwave, stir well, and add more water only if needed.
To prevent the noodles from clumping, spread them out evenly in the baking dish before adding the sauce. Stir thoroughly after the first bake so the noodles separate and cook evenly during the final bake.
Recipe FAQs
Store the noodles in an airtight container for up to 4 days. Keep the edamame topping separate so you can reheat the noodles while keeping the herbs fresh and cool.
Yes. Peanut sauce is often associated with Thai food, but it originated in Indonesia and is widely known through satay sauce. Peanuts are also commonly used in many Asian-inspired dishes, including Pad Thai, Kung Pao Chicken, Gado-Gado, and spring rolls.
Spread the noodles evenly in the pan before pouring on the sauce. After the first bake, stir very well when adding water and break apart any clumps before returning the dish to the oven.
Serving Suggestions
These spicy peanut noodles are satisfying on their own, but they also pair well with extra protein. Add grilled chicken breast, chicken thighs, shrimp, or crispy tofu after baking for a more filling meal.
For a fresh side, serve the noodles with spring rolls, lettuce wraps, or a simple crisp salad. The creamy peanut sauce works especially well with bright, crunchy vegetables.
More Recipes You’ll Love
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Spicy Peanut Noodles
Equipment
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Blender
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Tongs
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9×13 baking dish
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Measuring cups and spoons
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Knife and cutting board
Ingredients
- 8 oz linguine
Peanut Sauce
- 1 cup creamy peanut butter
- 3/4 cup soy sauce
- 1 cup beef broth
- 1 tbsp rice wine vinegar
- 1 tbsp minced garlic
- 1–2 tbsp gochujang, adjust to spice preference
- 2 tbsp chili crisp
- 1 cup water, divided
Edamame Topping
- 2 cups edamame
- 1/4 cup mint, finely diced
- 1/4 cup cilantro, finely diced
- 2 tbsp hot honey
- 1 tbsp rice vinegar
- Pinch red pepper flakes
- 1 tbsp black sesame seeds
- 1/4 cup crushed peanuts, for topping
Instructions
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Preheat the oven to 400°F.
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Add the peanut butter, soy sauce, beef broth, rice wine vinegar, garlic, and gochujang to a blender. Do not add the chili crisp or water yet. Blend until smooth.
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Spray a 9×13 baking dish with cooking spray. Lay the uncooked noodles flat in the dish, then pour the spicy peanut sauce over the top.
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Sprinkle 1–2 tablespoons of chili crisp over the sauce. Cover the pan with foil and place it in the oven.
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Bake for 18 minutes.
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Remove the dish from the oven and stir the noodles with tongs. The sauce will be thick, and the noodles should be about 70% cooked.
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Add ½ cup of warm water and stir well to loosen the sauce. If the sauce is still too thick, add another ¼ to ½ cup of water, depending on the peanut butter used.
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Cover the dish again and bake for another 12–15 minutes, or until the noodles are al dente.
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While the noodles bake, stir together the edamame, mint, cilantro, hot honey, rice vinegar, red pepper flakes, black sesame seeds, and crushed peanuts.
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Remove the noodles from the oven. Add another ¼ cup of hot water if needed so the sauce becomes smooth, glossy, and creamy.
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Serve hot with the edamame topping and extra crushed peanuts. Add red pepper flakes or a little sesame oil if desired.
Nutrition
Notes
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