Spicy Peanut Butter Noodles

Looking for more savory and spicy recipes with peanut butter? Try my Peanut Sauce Ground Pork Stir-fry, this Peanut Butter Chicken Curry, or these Spicy Peanut Soba Noodles with Chicken next! 

About This Recipe

Social media is currently full of peanut butter noodles recipes! It’s my turn to introduce you to my Spicy Peanut Butter Noodles!

We have lean ground chicken, fragrant aromatics like shallots, fresh garlic, ginger and red chilies for a kick of heat, baby bok choy, chewy and bouncy udon noodles coated in the MOST delicious creamy and spicy peanut butter sauce with a hint of toasted sesame aromas and tang!

The peanut butter sauce is similar to the sauce I use for my Peanut Sauce Ground Pork Stir-fry and Peanut Butter Chicken Curry but minus the brown sugar. The Thai sweet chili sauce provides enough sweetness here while also delivering some heat!

Finish off with some green onions and cilantro (coriander) and you have yourself a showstopping, comforting peanut butter noodles dish…and that too in just 25 minutes from start to finish!

This dish happens to be high in protein too so you’ll be full, satisfied and possibly even have a ridiculously gleeful smile on your face (like I do) after eating.

I love this dish so much and it’s been on repeat these last couple of weeks. I hope you’ll enjoy and love it as much as I do too!

P.S. If you’re looking for a lighter and veggie forward peanut butter noodles dish, try my Spicy Peanut Soba Noodles with Chicken next! For other spicy noodle dishes, check out my Chili Garlic Chicken Noodles, Spicy Udon Noodles with Chicken or this Creamy Tom Yum Udon!

Ingredient Notes and Substitutes

Peanut Butter Sauce for Noodles

• Creamy Peanut Butter: I used Skippy’s creamy and smooth style peanut butter. Crunchy peanut butter would work too. I recommend using a commercial peanut butter that already has sugar and salt added. When I tested this recipe with a natural peanut butter, it did not yield the same cohesive texture and flavor. However, you can use natural peanut butter if you prefer but note that you may need to add sugar or other sweetener and more salt this dish.
• Low Sodium Light Soy Sauce: Using low sodium soy sauce gives us better control over the salt levels.
• Distilled White Vinegar: Adds a hint of acidity to balance out the sweet and spicy flavors.
• Thai Sweet Chili Sauce: Use your favorite brand! Mine is Pantai Hot & Spicy Sweet Chili Sauce which is spicier than other brands. Mae Ploy’s sweet chili sauce also has a great heat level. If you prefer milder flavors, try Thai Kitchen sweet chili sauce.
• Crushed Red Pepper Chili Flakes: For a kick of heat!
• Sesame Oil: A small splash to infuse the noodles with wonderful toasted sesame aromas.
• Noodle Cooking Water: Or you can also just use some hot water to help loosen up the peanut butter to that it mixes easily and combines with the rest of the peanut butter sauce ingredients.

Spicy Peanut Butter Noodles

• Lean Ground Chicken: I used homemade minced chicken breast made in my food processor but you can use store-bought lean ground chicken. Lean ground pork or turkey would also taste great in these spicy peanut butter noodles.
• Udon Noodles: I used frozen sanuki udon noodles for this recipe. They can be found in the frozen section of Japanese and Asian supermarkets and also some mainstream supermarkets. While firm, the texture is smoother and more tender than other udon varieties. Vacuum sealed packs of pre-cooked fresh udon noodles can also be used. You can use dried udon noodles in a pinch, but note they won’t be as chewy or bouncy as frozen or fresh udon noodles.
• Aromatics: Asian red shallots, fresh garlic and ginger, and fresh red chilies. Substitute regular shallots/eschalots or red onion. I use Thai Bird’s Eye red chilies but any hot red chili variety that is easily available to you will work. Omit the chilies for a milder dish.
• Baby Bok Choy: Or a handful of any other leafy green Asian veggies of choice. Chinese broccoli (‘gai lan’) and choy sum are other good option. See the ‘Variations’ section below for ideas on other veggies to add. 
• Spring Onion (Scallions/Green Onions): Only the dark green parts.
• Coriander (Cilantro): Omit if you’re not a fan of the flavor.
• Lime Juice: Freshly squeezed for the best tangy and zesty flavors!
• Sea Salt: To season the ground chicken and bok choy.
• Peanut Oil: Or use any other neutral cooking oil.

Full ingredient list and amounts are in the recipe card below.

How to Make Spicy Peanut Butter Noodles

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Storing and Reheating Leftovers

• Storing. While these noodles taste best right after cooking, you can store leftovers in a sealed airtight container in the fridge for 3-4 days.

• Reheating. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout.

Variations

Dietary Modifications

• Gluten-free. Try using rice noodles or soba noodles that are made from 100% buckwheat. Use a gluten-free soy sauce (coconut aminos or tamari) and make sure that the Thai sweet chili sauce sauce you are using doesn’t contain any hidden gluten ingredients. 
• Vegetarian/Vegan. Instead of chicken, use crispy pan-fried tofu cubes instead. You can either toss them through the noodles or serve them on top. Be sure to use a Thai sweet chili sauce that is 100% vegetarian and does not have any shrimp or fish products listed in the ingredients list.

Preference/Flavor Customization

• Use another protein. Lean ground turkey, pork or beef would work well. You can even toss in some cooked shredded or diced chicken instead – either homemade cooked chicken or store-bought rotisserie chicken. Seared shrimp/prawns would also be tasty in the spicy creamy peanut butter sauce!
• Other noodle options. Soba noodles, egg noodles, wheat noodles or even ramen would work well! Use 2-3 dried ramen noodle bricks or 2 x 160-gram vacuum sealed packs of pre-cooked ramen noodles. Cook in a pot of boiling water before adding to the sauce. Shanghai noodles, like the ones I used in my Shanghai Style Fried Noodles, are wheat-based noodles that are similar to udon and would also work well in this recipe.
• Use pasta. Linguini, spaghetti, fettuccine, bucatini or other noodle type pasta would work if you don’t have udon noodles or other type of noodles on hand.
• Add other veggies. Snow peas, matchstick sliced carrots, broccoli florets, baby spinach, green beans, edamame, sautéed sliced asparagus, bell peppers, etc. Alternatively, serve with cooling cucumber slices on the side.
• Add more toppings. Chopped peanuts and sesame seeds would also be tasty additions!

FAQs