Peanut Butter Noodles
Peanut Butter Noodles are a quick and creamy family meal that comes together in under 20 minutes. With soft noodles, crunchy veggies, and a smooth, savoury peanut sauce, this recipe is perfect for busy weeknights when you need something fast, nourishing, and toddler-approved. The best part? The sauce is made from pantry staples and can be easily adjusted to suit everyone at the table—from little ones to grown-ups who like an extra kick of spice.
Why This Recipe
- Ready in 20 minutes – ideal for quick weeknight dinners.
- Balanced and satisfying – noodles, veggies, and a creamy protein-packed sauce.
- Customisable – use your family’s favourite veggies or noodles.
- Loved by little ones and adults alike!
Ingredients You Will Need
Ingredient Notes, Substitutes, & Allergy Swaps
- Rice stick noodles: Also called pad Thai noodles, they are the thick ribbon-style rice noodles. You can also use egg noodles, soba noodles, or spaghetti instead.
- Peanut butter: Crunchy gives texture, but smooth works too. For nut-free homes, swap peanut butter for sunflower seed butter.
- Sesame oil: Adds depth – if you don’t have it, use a mild oil like avocado or light olive oil.
- Veggies: Broccoli and snow peas cook quickly and stay slightly crisp. You can swap for carrots, green beans, asparagus or edamame.
- Soy sauce: Choose a golden soy sauce rather than dark, GF soy sauce or Tamari work just fine!
Peanut Butter Noodles Illustrated Step By Step Guide
Below are illustrated step-by-step instructions to make my Peanut Butter Noodle recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Cook the noodles and veggies together. Bring a large pot of water to the boil. Add your rice stick noodles and cook according to the packet instructions. Two minutes before they’re done, toss in the broccoli florets and snow peas. Cooking them together keeps things simple and means one less pot to wash later!
Step two: Start by measuring out everything for your peanut sauce. You’ll need crunchy peanut butter, soy sauce, brown sugar (or honey/maple syrup), sesame oil, and garlic powder. These are all pantry staples, so you might already have them on hand.
Step three: Add everything to a bowl and whisk until smooth. Gradually pour in boiling water a little at a time until you have a glossy, pourable sauce that coats the back of a spoon.
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Step four: Drain the noodles and veggies, then return them to the pot. Pour your peanut sauce over the top and toss well to coat everything evenly.
Step five: Dish up straight away while everything is warm and glossy. For adults, you can add a squeeze of lime, a sprinkle of chilli flakes, or even a drizzle of chilli oil.
Top Tips
Here is how you can make these Peanut Butter Noodles perfectly every time!
- Adjust the sauce consistency: Start with ¼ cup of boiling water and add more gradually until the sauce is smooth and pourable. It should lightly coat the noodles without clumping.
- Use warm noodles: Toss the sauce through hot, freshly drained noodles so the peanut butter melts and combines evenly.
- Add extra veg: You can easily swap or add vegetables based on what your family likes—try edamame, grated carrot, capsicum (bell pepper), or baby spinach.
- Boost the protein: Stir through cooked shredded chicken, crispy tofu, or scrambled egg for a more filling meal.
- Make it mild or bold: For toddlers, keep the sauce as is. For adults, add chilli flakes, sriracha, or a squeeze of lime to your own bowl.
- Use what you have: Smooth or crunchy peanut butter both work fine—natural or regular, depending on what’s in the pantry.
- Prep-ahead tip: The sauce can be whisked together in advance and stored in the fridge for 3–4 days. Just warm gently before tossing through the noodles.
How to Make This Recipe Suitable For Baby Led Weaning
- Cut the noodles: Once cooked, snip noodles into short lengths using kitchen scissors. This makes them easier for babies to pick up and reduces the risk of gagging.
- Soften the veggies: Make sure all vegetables are cooked until soft and easily squashable with a fork. Broccoli florets, snow peas, or any added veggies should mash easily between your fingers.
- Skip the added salt: Use a reduced-sodium or salt-free soy sauce alternative (like coconut aminos) when cooking for babies under 12 months.
- Check texture: The sauce should be smooth and lightly coat the noodles, not sticky or clumpy — add a little extra water if needed to loosen it.
- Serve safely: Let the noodles cool to a comfortable temperature before serving. Babies can self-feed using their hands or with a pre-loaded soft-tipped fork.
Peanut Butter Noodles
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Ingredients
- 200 grams rice stick noodles (7 oz)
- 1 cup snow peas
- 1 head broccoli cut into florets
Peanut Butter Sauce
- ¼ cup crunchy peanut butter
- 2 Tablespoons soy sauce
- 1 Tablespoon brown sugar (honey or maple syrup)
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ¼ cup boiling water ¼-½ cup (depending on consistency)
Instructions
- Cook noodles: Bring a large pot of water to the boil. Add rice stick noodles and cook according to the packet instructions.
- Add veggies: Two minutes before the noodles are finished, add broccoli florets and snow peas to the boiling water. Continue cooking until noodles and vegetables are just tender.
- Drain: Drain noodles and vegetables together. Return to the pot.
- Make sauce: In a small bowl, whisk together crunchy peanut butter, soy sauce, brown sugar (or honey/maple syrup), sesame oil, and garlic. Gradually whisk in boiling water until you have a smooth, pourable sauce.
- Combine: Pour sauce over the hot noodles and vegetables. Toss well to coat.
- Serve: Dish up immediately. Parents can add chili flakes, sriracha, chilli oil, lime juice and chopped nuts to their own bowls if desired.
Notes
- Start with ¼ cup boiling water when mixing the sauce, then add more as needed until smooth and pourable.
- Toss the sauce through hot, freshly drained noodles so it coats evenly.
- Rice stick noodles (Pad Thai-style) work best, but you can swap for egg noodles, soba, or spaghetti.
- Use crunchy or smooth peanut butter — sunflower seed butter is a nut-free alternative.
- Sesame oil adds flavour depth; substitute with avocado or light olive oil if needed.
- Mix in extra veggies like grated carrot, edamame, or spinach, and add cooked chicken, tofu, or egg for extra protein.
- For babies: snip noodles into short lengths, ensure veggies are soft and squashable, and use low-sodium soy sauce or coconut aminos.
- Sauce can be made ahead and kept in the fridge for up to 3–4 days.
- Serve warm, and for adults, add chilli flakes, sriracha, or lime juice at the table.
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.