Rice Noodles with Spicy Peanut Sauce

This is one of those dishes I make when I’m craving something cozy yet fresh, something that hits that savory-sweet-spicy balance without feeling heavy. Rice noodles have a soft, silky texture that soaks up every bit of flavor from a good sauce, and when you pair them with sautéed vegetables and a creamy peanut sauce, the meal feels colorful, satisfying, and comforting.

This bowl has become a mid-week staple in my kitchen. I often make it when I’m working from home and want something quick but still thoughtful. It’s the kind of meal where you chop a few vegetables, whisk a sauce, and before you know it, you’re sitting down with something warm and full of flavor.

Why This Recipe Works

What I love about this dish is how flexible it is. You can change the vegetables depending on what’s already in your fridge. Some days I go heavier on broccoli, other days I add mushrooms or shredded cabbage. The peanut sauce ties everything together with creamy richness and just enough heat to wake up your taste buds.

The textures make this meal feel complete: tender noodles, crisp vegetables, creamy sauce. It fills you up but doesn’t weigh you down. And it’s easy enough to cook even on nights when your energy is running low.

Ingredients and Notes

Rice Noodles
Rice noodles bring a soft, tender bite and absorb flavors deeply. If you’ve only ever used wheat pasta, you’ll notice rice noodles feel much lighter. I usually keep a pack in my pantry for quick meals like this.

Vegetables
I like using carrots, bell pepper, broccoli, and onions for a balance of sweetness and crunch. But use what you have — this dish welcomes improvisation. Snap peas, baby corn, cabbage, spinach, or mushrooms fit in naturally here.

Peanut Butter
This is the heart of the sauce. The nutty flavor gives the dish depth and creaminess. I prefer natural peanut butter since it blends smoother and tastes cleaner.

Soy Sauce
It brings saltiness and umami. Coconut aminos works well for a gluten-free version.

Honey or Maple Syrup
A bit of sweetness rounds out the heat and salt. It shouldn’t taste sugary — just balanced.

Lime Juice
Fresh lime brightens everything and keeps the sauce from feeling too heavy.

Chili Paste or Hot Sauce
This adds personality and that subtle burn at the end of each bite. Adjust depending on your heat comfort.

Sesame Oil
Gives aroma and depth. If you don’t have it, olive or avocado oil works, but you’ll miss that toasty fragrance.

Making the Spicy Peanut Sauce

This sauce is incredibly simple but brings so much flavor. It’s creamy, a little spicy, slightly sweet, and just bright enough.

I usually mix everything in a bowl with a whisk, but an immersion blender makes it silky smooth.

Combine:

• Peanut butter

• Water (to thin and help it cling to the noodles)

• Soy sauce

• Honey or maple syrup

• Lime juice

• Sesame oil

• Chili paste

Taste and adjust. This sauce is all about balance.
Sometimes I add a touch more lime when I want extra freshness.

I often make a double batch and keep it in the fridge because it works beautifully on salad bowls, rice bowls, grilled vegetables, or even as a dipping sauce.

How to Cook Rice Noodles So They Don’t Clump

Rice noodles are simple, but they do best with a bit of attention.

• Use a large pot and plenty of water so they don’t stick.

• Stir them now and then while cooking — this helps separate the strands.

• Rinse with cold water right after draining to wash away extra starch.

• If you’re not using them immediately, toss lightly with a splash of oil or a small ladle of broth to keep them separated and soft.

Once you get used to the feel of rice noodles, they become one of the easiest pantry essentials to cook with.

How to Make the Dish

1. Warm a skillet over medium heat and add oil.

2. Add onions and sauté until they soften and smell sweet.

3. Add carrots, bell pepper, garlic, and ginger. They’ll release aroma and become tender but still have a bit of bite.

4. Add broccoli and cook a few minutes more.

5. Lower the heat and add the cooked noodles and most of the sauce.

6. Toss gently so every noodle is coated.

7. Serve warm with the rest of the sauce drizzled on top and a sprinkle of scallions or fresh herbs.

This comes together naturally, like stirring a pot of comfort.

Variations and Add-Ins

This dish works with so many additions:

• Lightly fried tofu cubes

• Stir-fried mushrooms

• Spinach or shredded cabbage

• Roasted peanuts for crunch

• Fresh herbs like cilantro or basil

If you’re cooking for more than one person, set toppings out on the table and let everyone build their own bowl.

Serving Suggestions

This is delicious all on its own, but sometimes I add:

• A side of cucumber salad for cool contrast

• A handful of chopped roasted peanuts for extra texture

• Lime wedges to squeeze just before eating

The lime especially makes everything come alive.

Storage

Leftovers store well in an airtight container for up to 2 days.
If the noodles firm up, just warm gently with a splash of water to loosen the sauce again.

It makes a surprisingly good next-day lunch — comforting, filling, and still flavorful.

FAQs

Is this dish spicy?
It has a gentle heat, but you can adjust the chili paste to fit your taste.

Can I use another nut butter?
Almond or cashew butter works, but the flavor will be milder.

What protein pairs well with this?
Tofu, tempeh, grilled chicken, shrimp, or roasted chickpeas all fit naturally.

Can I make the sauce ahead of time?
Yes, it keeps well in the fridge for about a week.

Continue to Content

Yield: 3

Rice Noodles with Spicy Peanut Sauce

Print

Fresh vegetables and tender rice noodles tossed in a creamy, spicy peanut sauce make this dish incredibly satisfying.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 8 oz rice noodles, cooked according to package directions
• 2 tablespoons olive oil
• 1 small sweet onion, diced
• 1 piece fresh ginger (about 1 inch), peeled and minced (about 2 tablespoons)
• 3 garlic cloves, minced
• 1 medium carrot, peeled and sliced into half moons
• 1/2 red bell pepper, diced
• 1 1/2 cups small broccoli florets
• 1/4 cup sliced scallions
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Spicy Peanut Sauce

• 1/3 cup plus 2 tablespoons natural peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce (or coconut aminos)
• 2 tablespoons honey (or maple syrup or coconut sugar)
• 2 tablespoons fresh lime juice
• 2 tablespoons sambal oelek or sriracha
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes

Instructions

1. Make the sauce by combining the peanut butter, water, soy sauce, honey, lime juice, sesame oil, and chili paste in a bowl. Blend with an immersion blender or whisk until smooth, then stir in the red pepper flakes and set aside.
2. Warm a large skillet over medium heat and add the olive oil. Add the diced onion and cook for a few minutes until it begins to soften.
3. Add the carrot, bell pepper, garlic, and ginger. Continue cooking until the vegetables begin to soften.
4. Stir in the broccoli and cook just until it becomes tender.
5. Reduce the heat to low and add the cooked rice noodles and scallions. Pour about three-quarters of the peanut sauce over the top and toss until everything is evenly coated.
6. Remove from the heat and finish with fresh cilantro and the remaining peanut sauce. Serve with lime wedges.

Notes

• This recipe is great for adding extras — try tofu, mushrooms, or shredded cabbage depending on what you have on hand. Doubling the sauce is always a good idea for leftovers.

Nutrition Information

Yield

3

Serving Size

1
Amount Per Serving Calories 446Total Fat 21gSaturated Fat 2gUnsaturated Fat 20gSodium 514mgCarbohydrates 57gFiber 11gSugar 15gProtein 13g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This recipe has a way of grounding the day. It’s quick to prepare, full of warm flavor, and flexible enough to suit whatever ingredients you have on hand. It feels calm to cook and even calmer to eat. A bowl that welcomes slowing down — just for a moment — before moving into whatever comes next.

Also try these Rice recipes:-

• Jamaican rice and peas
• Thai Pineapple Fried Rice
• Thai Mango and Sticky Rice