Peanut sauce pasta pairs tender noodles with a creamy, savory-sweet sauce inspired by the flavors of peanut noodles. It comes together in about 30 minutes, uses easy-to-find ingredients, and is simple to adjust for heat or whatever vegetables you have on hand.
Ingredients
- 12 ounces (340 g) spaghetti, linguine, or rice noodles
- 1/2 cup (128 g) creamy, unsweetened peanut butter
- 1/3 cup (80 ml) hot water, plus more as needed
- 3 tablespoons soy sauce, preferably reduced-sodium
- 1 tablespoon fresh lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely grated fresh ginger
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon neutral oil, such as canola or avocado oil
- 1 medium carrot, cut into thin matchsticks
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced, whites and greens separated
- 1 tablespoon toasted sesame seeds, for serving
- 2 tablespoons chopped roasted peanuts, for serving (optional)
Instructions
- Prepare the sauce. In a medium bowl, whisk the peanut butter, hot water, soy sauce, lime juice, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until smooth. It will look thick at first; keep whisking until the water is fully incorporated. Add another tablespoon or two of hot water if you want a looser sauce. Set aside.
- Boil the noodles. Bring a large pot of water to a boil. Salt it lightly, keeping in mind that soy sauce is already salty. Cook the pasta according to its package directions until just tender, stirring occasionally. Before draining, scoop out 1 cup of the starchy cooking water. Drain the noodles; do not rinse wheat pasta, because its surface starch helps the sauce cling.
- Cook the vegetables. While the pasta cooks, heat the neutral oil in a large skillet over medium-high heat. Add the carrot, bell pepper, and scallion whites. Cook for 3 to 4 minutes, stirring often, until the vegetables are crisp-tender. If you prefer softer vegetables, cook for another minute or two.
- Combine. Turn the heat to low. Add the drained noodles and peanut sauce to the skillet and toss thoroughly. Add reserved pasta water a little at a time, starting with 2 tablespoons, until the sauce coats the noodles smoothly. Continue tossing for 1 to 2 minutes, just until everything is hot. Avoid letting the sauce boil; high heat can make it overly thick or cause it to separate.
- Finish and serve. Taste and adjust with more lime juice for brightness, soy sauce for salt, honey for sweetness, or chili flakes for heat. Scatter over the scallion greens, sesame seeds, and roasted peanuts. Serve warm.
Tips
- Choose the right peanut butter. Creamy, unsweetened peanut butter makes a balanced sauce and is easy to whisk. If yours is salted or sweetened, start with less soy sauce or honey and adjust after tasting. Stir natural peanut butter thoroughly before measuring.
- Keep the sauce silky. Hot water loosens the peanut butter before it meets the noodles, while starchy pasta water helps it cling. Add liquid gradually: a thick sauce is easy to thin, but a watery sauce is harder to fix.
- Cut vegetables evenly. Thin, similar-sized pieces cook quickly and mix easily with noodles. You can use a bag of shredded carrots or sliced cabbage to save prep time; add delicate greens near the end so they wilt without turning mushy.
- Check before adding salt. Soy sauce varies in saltiness, and peanuts or peanut butter may already contain salt. Taste the finished sauce before seasoning further.
Serving Suggestions
Serve the pasta warm as a satisfying main dish, with lime wedges at the table for a fresh, tangy finish. For a fuller meal, add a quick cucumber salad, steamed edamame, or lightly dressed greens. A crisp vegetable side also balances the richness of the peanut sauce. For extra protein, serve with baked tofu, shredded cooked chicken, or cooked shrimp. If adding a protein, make sure it is fully cooked before tossing it with the noodles; keep raw meat and seafood separate from ready-to-eat ingredients during preparation.
Variations
- Make it spicy. Increase the red pepper flakes, or finish with chili crisp or a little sriracha. Add spicy condiments gradually, since their heat and salt levels differ.
- Make it vegan. Use maple syrup instead of honey and check that your noodles and other ingredients are vegan-friendly.
- Use different noodles. Rice noodles, soba, and gluten-free noodles all work. Cook them according to their package instructions, since their timing and texture vary. For a gluten-free version, use certified gluten-free noodles and tamari instead of regular soy sauce.
- Change the vegetables. Try thinly sliced cabbage, snow peas, broccoli florets, or mushrooms. Cook firm vegetables until tender-crisp; add spinach or other quick-wilting greens during the final minute.
- Add more citrus or savory depth. A little extra lime brightens the sauce. For a deeper, saltier flavor, whisk in a small amount of miso, reducing the soy sauce slightly to avoid making the dish too salty.
Storage and Reheating
Cool leftovers promptly and refrigerate them in an airtight container within 2 hours of cooking (within 1 hour if the room is hotter than 90°F/32°C). Keep refrigerated at 40°F/4°C or below and eat within 3 to 4 days. The sauce will thicken as it chills, so store a little pasta water separately if you have some, or plan to use water when reheating.
Reheat a portion in a skillet over low heat with 1 to 2 tablespoons of water, tossing until steaming hot. A microwave also works: cover loosely, heat in short intervals, and stir between them, adding a splash of water as needed. Reheat only the portion you plan to eat, and do not leave cooked pasta at room temperature for more than 2 hours. Freezing is possible, but the sauce may separate and the vegetables can soften after thawing, so the texture is best when freshly made or refrigerated.
Frequently Asked Questions
Can I make the peanut sauce ahead?
Yes. Whisk it together up to 3 days ahead and keep it covered in the refrigerator. It will firm up when cold; stir in warm water a tablespoon at a time until it is pourable before tossing it with freshly cooked noodles.
Why is my peanut sauce too thick?
Peanut butter absorbs liquid, and the sauce also tightens when it meets hot noodles. Toss in warm water or reserved pasta water a tablespoon at a time until it reaches the consistency you like. If the noodles have already cooled, warm them gently as you add the liquid.
Can I use crunchy peanut butter?
Yes, although the sauce will have small peanut pieces and a less smooth texture. For the creamiest result, use smooth peanut butter for the sauce and add chopped roasted peanuts as a topping.
What pasta works best?
Spaghetti and linguine hold the sauce well, but most long or short pasta shapes will work. Rice noodles are a good alternative; soak or cook them exactly as directed on the package, since overcooking can make them fragile.
Can I serve this pasta cold?
Yes. Let it cool, then refrigerate it promptly. Cold noodles tend to absorb sauce, so loosen them with a splash of water or lime juice and toss again just before serving. Keep the dish chilled until you eat it.
Is this recipe gluten-free?
It can be. Choose gluten-free noodles and replace soy sauce with gluten-free tamari or another labeled gluten-free alternative. Check labels on every packaged ingredient, especially if you are cooking for someone with celiac disease or a serious allergy.