Thai Peanut Noodles with Edamame

This post contains affiliate links, which means I may earn a small commission at no extra cost to you.

These Thai peanut noodles are what I make when I want something that tastes like it took way more effort than it actually did. The peanut sauce is genuinely incredible and I catch myself eating it by the spoonful while I am making it. No shame.

The whole thing comes together in about 20 minutes, it is vegetarian, and it works hot, room temp, or cold straight from the fridge the next day. Basically perfect in every way.

The Peanut Sauce is Everything

Peanut butter, soy sauce, lime, honey, sesame oil, garlic, ginger, a little sriracha. You whisk it together and it becomes this silky, savory, slightly sweet sauce that coats every single noodle. The key is adding warm water at the end to get the right consistency. Start with 3 tablespoons and go from there.

This sauce is also incredible as a dipping sauce for spring rolls or drizzled over grilled chicken if you want to use it beyond this recipe.

Noodle Notes

I use rice noodles here because they have the best texture and they are naturally gluten-free. Cook them just until tender, then rinse with cold water to stop the cooking and keep them from getting sticky. If you cannot find rice noodles, soba noodles or even spaghetti work in a pinch.

Add-Ins and Swaps

The edamame adds protein and a nice pop of green but you could swap in shredded chicken, crispy tofu, or shrimp. Red bell pepper slices, cucumber, or shredded purple cabbage are all great additions for color and crunch. This recipe loves customization.

Thai Peanut Noodles with Edamame

Silky rice noodles tossed in a bold creamy peanut sauce with edamame, shredded carrots, and fresh herbs. Ready in 20 minutes and totally addictive.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 8 oz rice noodles cooked per package directions
• 1.5 cups shelled edamame thawed if frozen
• 1 cup shredded carrots
• 3 green onions sliced
• 1/4 cup fresh cilantro chopped
• 2 tbsp crushed peanuts for garnish
• 1/3 cup creamy peanut butter
• 3 tbsp soy sauce low sodium
• 2 tbsp lime juice fresh squeezed
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1-2 tsp sriracha to taste
• 3-4 tbsp warm water to thin sauce

Method

 

1. Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.
2. Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, rice vinegar, garlic, ginger, and sriracha. Add warm water one tablespoon at a time until sauce reaches a pourable consistency.
3. In a large bowl, combine drained noodles, edamame, and shredded carrots.
4. Pour peanut sauce over noodles and toss until everything is well coated.
5. Top with green onions, fresh cilantro, and crushed peanuts. Serve immediately or at room temperature.

Notes

Serve warm or at room temperature. Great for meal prep – sauce thickens in the fridge, just add a splash of warm water and toss.

Tools for This Recipe

• OXO Good Grips Little Salad Dressing Shaker: Shake the peanut sauce together right in it, then pop any extra in the fridge for later.
• Microplane Classic Zester: Grates fresh ginger and garlic straight into the sauce, no mincing needed.
• OXO Good Grips 5 Qt Stainless Colander: Big enough to drain and rinse the rice noodles under cold water so they stay nice and loose.

Let me know what you think! This one is a guaranteed weeknight win.

xo, Pam