Peanut Butter Noodles

Dinner bowl on benchtop with rice noodles with peanut butter mixture added throughout, broccoli and snow heads inside and garnished with slice of lemon.

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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.

Prep Time10

Cook Time10

Total Time20

Course: Family Dinner Ideas

Cuisine: Asian Inspired, Family Friendly

Keyword: Peanut Butter Noodles, Peanut Noodles

Servings: servings

Calories: 366kcal

Author: Stacey

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

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