Thai Peanut Noodles


I’m a peanut butter addict. There is no denying it.

If you put a jar of peanut butter and I in a room together, only one of us will come out alive… and the other one will have peanut butter all over her face and hands.

But, peanut butter has generally been more of a sweet ingredient to me… best served with apple slices or bananas or (let’s be honest) chocolate, caramel, cookies etc.

Ben doesn’t have a sweet tooth. Moreover, he thinks that peanuts should remain decidedly savoury and that peanut butter in general is an abomination (it’s a good thing he’s cute).

Given my combative nature, I’m out on a mission to prove him wrong… and also to challenge myself to create a few more savoury dishes with peanut butter (because you ALWAYS need more dishes with peanut butter in them). This is the first of those challenges.

The pros: this was delicious and peanutty, but completely savoury. The cons: It didn’t quite satisfy me in the way that a peanut butter and banana sandwich does AND I’ve had to share my jar of peanut butter. It’s a double edged sword, this combative nature of mine.

So, while I may not have found a exact fit for sweet, sweet peanut butter in this savoury world, I have still found a pretty tasty dish that we both enjoyed… but not enough to share my jar of peanut butter.

Thai Peanut Noodles
Prep time
Cook time
Total time
One pot spicy thai peanut noodles
Recipe type: Bowl Food
Serves: 4
  • 12 ounces uncooked spaghetti
  • 4 cups good quality vegetable broth
  • 3 cloves minced garlic
  • ½ TBSP brown sugar
  • 1 TBSP apple cider vinegar
  • 1 TBSP soy sauce
  • 1 TBSP sriracha sauce (rooster sauce)
  • 1 tsp ground ginger powder
  • 1 pack of extra firm tofu, cut in to small chunks
  • 1 cup cooked chickpeas
  • 1 cup sugar snap peas
  • ½ onion, cut in to chunks
  • 1 large carrot, peeled and cut in chunks
  • 1 yellow pepper, cut in to chunks
  • 4 green onions, sliced in to 3 inch pieces
  • 3 TBSP chunky, natural peanut butter
  • zest of 1 lime
  • One small bunch of cilantro(coriander)
  • Juice of lime
  • 1 cup roasted, salted peanuts ( I used tamari roasted peanuts)
  1. Place all ingredients except cilantro (coriander), peanuts and lime juice in a large pot.
  2. Cover pot and bring to a boil.
  3. Reduce to a low simmer and keep covered and cook for about 10-15 minutes, stirring every 2 minutes or so.
  4. Simmer until pasta is cooked to your liking and almost all liquid has evaporated.
  5. Sauce will thicken up slightly upon standing, so bear that in mind.
  6. Season to taste with salt and pepper, stirring well to mix sauce.
  7. Mix in cilantro (coriander), peanuts and lime juice.
  8. Enjoy!
adapted from:



Lets get one thing clear young lady.  If you, me and this bowl of nutty deliciousness are locked in a room together, only one of us is coming out alive.  And there won’t be wasted decorating my face.  Every single last morsel of this little bowl  will go down my gullet quicker than you can say peanutalicious.

I am pretty sure that I am not alone in thinking peanuts are strictly for savoury by the way.  I am pretty sure that the words peanut butter and jello will send shivers down many a right thinking Englishman’s spine (I do not even know what jello is by the way but I am sure it cannot be good).

Anyway, this was all told a very satisfying dish all told. I barely even noticed the tofu!


Meateater tested Vegan approved


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