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Bowl with peanut butter noodles topped with green scallions, fresh chili and basil.

15-Minute Rice Noodles With Peanut Sauce

5 from 1 vote
These peanut butter noodles are life-saving on busy weekdays! If you want to serve them with veggies, quickly sauté wok vegetables in a pan or skillet and add them to the rice noodles.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse Jennes


  • 14 oz (400 g) rice noodles
  • 4 cloves of garlic or garlic powder
  • 0.8 inches (2 cm) of fresh ginger or a pinch of ginger powder
  • 2-4 scallions
  • 4 tablespoons chili oil or 2 tablespoon vegetable oil (+ ½ teaspoon chili flakes)
  • 2 teaspoons sesame oil
  • 2 tablespoons tamari or gluten free soy sauce
  • 2 teaspoons maple syrup
  • 2 heaped tablespoons pure unsalted peanut butter
  • 6 tablespoons luke-warm water

Toppings (optional)

  • 1 mild red chili
  • 2-3 tablespoons sesame seeds


  • Cook the rice noodles according to the instructions on the package (see step-by-step pictures in post above).
  • Peel and grate the ginger and the garlic (or mince them finely with a knife). Wash the scallions and cut the white and green parts into thin slices. Save the green parts as a topping.
  • Heat the chili oil and the sesame oil in a pan or skillet. When hot, add the garlic, ginger and the white part of the scallions to the pan. Sauté for 2 minutes over medium heat.
  • Add the tamari and the maple syrup. Let it simmer for a minute until the sauce bubbles and slightly thickens. Stir in the peanut butter and remove from the heat.
  • Slowly add the water to the sauce and whisk vigorously, away from the heat source. This prevents the sauce from "breaking" (see notes).
  • Drain the rice noodles, quickly rinse them under cold water to prevent them from sticking and add them to the pan with the sauce. Shortly reheat everything over medium heat if necessary. Be careful not to let it go for too long or the sauce will break.
  • Serve and top with the green part of the scallions, sesame seeds and fresh chili slices if desired.


  1. Fresh garlic and ginger can be replaced by garlic powder, ginger powder or ginger paste. Let's be real, if you're craving peanut noodles but don't have fresh ginger or garlic at home, the powdered spices do the trick, too.
  2. Pure peanut butter: we recommend smooth, unsalted peanut butter made of 100% peanuts because it's very flavorful and doesn't contain unnecessary ingredients. However, most kinds of peanut butter will work (e.g., creamy, roasted, crunchy). 
  3. How do you fix a broken peanut sauce? Remove the pan from the heat source and let it cool for 1 or 2 minutes. Simply add a few drops of water and whisk until creamy again.
  4. Add wok vegetables: vegetables that require little to no preparation are simply soybean sprouts, bell peppers in strips, carrots in strips or spinach. Simply sauté them over medium-high heat until soft and golden brown. Mix the noodles with the peanut sauce first, then add the sautéed vegetables. Note that you can use fresh or frozen mixes.


Calories: 568kcal | Carbohydrates: 93g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 190mg | Potassium: 159mg | Fiber: 3g | Sugar: 7g | Vitamin A: 122IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 2mg
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