Peanut Butter Noodles
Quick, creamy, and full of flavour, these Peanut Butter Noodles are the perfect 20-minute family dinner. With soft noodles, crunchy veggies, and a silky peanut sauce, it’s an easy meal that everyone will love — from toddlers to grown-ups.
Servings: 4 servings
Calories: 366kcal
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.
Nutrition
Serving: 1serve | Calories: 366kcal | Carbohydrates: 61g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 724mg | Potassium: 692mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1213IU | Vitamin C: 150mg | Calcium: 103mg | Iron: 3mg