Peanut Noodle Perfection

Tonight I perfected my peanut noodle game. My son was obsessing over these packaged “Thai” peanut noodles, so I did what any great mom would do: I found some recipes on Pinterest & attempted to recreate them at home. I ended up morphing together the aspects of each recipe that I liked and making a bit more of the sauce than either recipe called for. Both kids eat them, they are easy to make, & I typically have most of the ingredients on-hand, so I think these will be on heavy rotation until we tire of them. 

Perfect Peanut Noodles

makes enough noodles for 2 teens & one mom


  • 6-8 oz package rice noodles
  • 1/4 C sesame oil
  • 2 tbsp honey
  • 1/4 C soy sauce
  • 1 tsp garlic, finely minced
  • 1 tsp freshly grated ginger
  • 2/3 C peanut butter, half crunchy/half creamy works best
  • 1/4 tsp red pepper flakes
  • sesame seeds (to garnish)
  • green onions, finely chopped or minced chives (to garnish)


  1. Prepare rice noodles according to package directions. Most rice noodles don’t get “cooked” per se, the water is heated, and they are soaked off the heat for several minutes. 
  2. While your noodles are soaking, prepare your sauce. Combine all ingredients except garnish in a small bowl. No need to mix at this point, really. 
  3. Drain the noodles. While they are still warm, add the sauce and stir into the noodles with a rubber spatula. This is key. The noodles must be warm/hot when they receive the sauce or 1) the peanut butter will not melt and 2) the noodles will harden into a impenetrable rice-noodle mass. Trust me when I tell you that nobody wants that to happen. 
  4. Serve up the noodles in individual bowls. Top with sesame seeds and green onions or chives. 

Peanut Noodles? CRUSHED IT!

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