Say “hello” to my 10 Minute Rice Noodles with Spicy Peanut Sauce: a simple and easy recipe that comes together quicker than you can order Doordash. It comes together with gluten-free rice noodles that are tossed in a creamy, salty peanut sauce. It’s the perfect base for your favorite protein, or is a delicious vegetarian-friendly meal, all on it’s own!
Friends, I’m going to let you in on a little secret: even though I develop recipes for a living, there are still days where I HATE cooking dinner. Okay, maybe hate is a strong word, but when you’ve spent over 8 hours a day cooking in your kitchen, trying out recipes and doing all of the dishes, the last thing that you’d want to do is make yet another meal. And, it’s during those times that I look for a quick and easy dinner recipe that’s convenient yet will still help my growing boys to meet their nutritional needs. Enter, this recipe!
Now, you may be wondering, “Nicole, why don’t you just reheat something that you made earlier?” And sometimes… I do! But some days, the only recipes that I’m developing are cocktails, brownies, and cookies… none of which make for a well-rounded dinner. So, it’s on those days that recipes like my 10 Minute Rice Noodles with Spicy Peanut Sauce becomes a must!
Whether you develop recipes for a living or not, I think we’ve *all* had those moments where you’re so tired come dinnertime, that you just want to reach for your phone and order takeout. And while there’s nothing wrong with takeout, nothing will ever beat a home cooked meal. Which is why I’m always looking to find new ways to make quick and easy healthy recipes.
This recipe comes together in two parts: first, with the peanut sauce, and second, with the noodles. If you want to make this recipe even easier, you can always prep the sauce ahead of time and store it in the fridge. Then, when you’re ready to assemble the noodles, simply prepare the noodles, add in the sauce, toss until it’s warm, and enjoy – it’s that simple and easy!
What You Need to Make These 10 Minute Noodles
- 🥜 Peanut Butter: Of course, you need peanut butter in order to make peanut sauce! I recommend using a creamy peanut butter here, so that it all blends smoothly and you get a nice, even sauce.
- Sesame Oil: Sesame oil adds a rich flavor that is truly unparalleled – don’t skip this!
- Soy Sauce or Coconut Aminos: You can use traditional soy sauce in this recipe, or, to keep it gluten-free, you can use coconut aminos. Both work well in this recipe!
- 🍯 Maple Syrup or Honey: Just like with the soy sauce, you can pick which sweetener you want to use in this sauce! Both maple syrup and honey work great here, just be sure to only pick one!
- 🧄 Garlic: I will always recommend using fresh garlic here! It adds the best flavor, in ways that garlic powder can’t.
- Sriracha: Sriracha is one of my favorite hot sauces, because it adds a little bit of spice (and a whole lot of flavor) without being overpowering.
- 🍋 Lime Juice: A squeeze of fresh lime juice adds the perfect amount of acidity to help balance out this sauce!
- Rice Noodles: Of course, you also need rice noodles to make this recipe. You can find pre-packaged rice noodles at most major grocery stores!
- Sesame Seeds: These are optional, but I love adding sesame seeds as a garnish to this dish for an extra added crunch. Plus, sesame seeds are high in antioxidants!
- 🌿 Green Onions & Mint: To add some vibrancy, color, and a fresh element to this dish, I highly recommend garnishing it with some fresh green onions and mint leaves.
- 🥜 Crushed Roasted and Salted Peanuts: And if you really want to take this dish to the next level, I highly recommend garnishing it with some crushed roasted and salted peanuts. Trust me when I say that it adds the perfect touch!
How to Make These Gluten-Free Creamy Rice Noodles
As mentioned above, there are two main parts to this recipe: making the sauce and making the noodles. Start by preparing the sauce; add all of the sauce ingredients to a blender (the peanut butter, sesame oil, soy sauce or coconut aminos, maple syrup or honey, garlic, sriracha, lime, and water) and blend until smooth and creamy.
Next, bring a pot of water to a boil on the stove and cook the rice noodles according to the package. Once the rice noodles are done, drain the water from them and add them back into the pot.
Then, add the peanut sauce into the pot with the noodles and stir until the noodles are fully coated in the sauce.
Once done, plate noodles and add in any garnishes that you desire – the sesame seeds, fresh mint leaves, chopped green onions, and crushed roasted and salted peanuts. Serve immediately, and enjoy! Store any leftovers in the fridge for up to three days.
Frequently Asked Questions
I recommend using wide rice noodles as opposed to vermicelli noodles, in this recipe. You can find them at most grocery stores or Asian supermarkets!
You can substitute the peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut-free option!
Yes! I love adding in salmon, chicken, or even tofu, to add an extra serving of protein to this recipe.
They are not – however, if you want some extra spice, I recommend garnishing these noodles with my Copycat Trader Joe’s Chili Onion Crunch.
Yes! Prep the sauce ahead of time and store it in the fridge. Then, when you’re ready to assemble the dish, simply prepare the noodles, add in the sauce, toss until it’s warm, and enjoy – it’s that simple and easy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! x
** Photography by Gayle McLeod
Ingredients
For the Sauce:
- ½ Cup Peanut Butter
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Soy Sauce or Coconut Aminos
- 1 Tablespoon Maple Syrup or Honey
- 3 Cloves Garlic
- ½ Teaspoon Sriracha
- 1 Lime, juiced
- ¼ Cup Water
For the Noodles:
- 14 oz Rice Noodles, or equivalent package
For the Garnishes:
- Sesame Seeds
- Fresh Mint Leaves, torn
- Green Onions, chopped
- Roasted & Salted Peanuts, crushed
Instructions
- Start by preparing the sauce; add all of the sauce ingredients to a blender (the peanut butter, sesame oil, soy sauce or coconut aminos, maple syrup or honey, garlic, sriracha, lime, and water) and blend until smooth and creamy.
- Next, bring a pot of water to a boil on the stove and cook the rice noodles according to the package.
- Once the rice noodles are done, drain the water from them and add them back into the pot.
- Then, add the peanut sauce into the pot with the noodles and stir until the noodles are fully coated in the sauce.
- Once done, plate noodles and add in any garnishes that you desire – the sesame seeds, fresh mint leaves, chopped green onions, and crushed roasted and salted peanuts.
- Serve immediately, and enjoy! Store any leftovers in the fridge for up to three days.
Recipe In Action
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What others are saying
I made this quick and easy plant-based dish for lunch and it was yummy! I did not have rice noodles, so I used buckwheat soba noodles instead which worked great. I also did not use mint. I added chili onion crunch to my toppings and sautéed white onion, carrot ribbons, and green beans mixed into the noodles and sauce for some added veggies. This would be good with protein added, like crispy tofu as an example.
Woohoo! Steph, I am so happy that you made this recipe and thrilled that you found a variation that works for you! Thank you so much for leaving such a sweet review!
I made this tonight and LOVED it ! I used Miracle Noodles and cilantro because that’s what I had . So easy to put together . Will definitely make this again !
Woohoo! Lisa, I am so thrilled to hear that! Thank you so much for making this recipe, and for leaving such a sweet review!
Will try this tonight! I’d like to add shrimp…
Shrimp sounds like a wonderful addition to this recipe, Angie! I hope you enjoy!
These noodles are DELICIOUS! I make them for my 2 year old twins at least once a week and they gobble them up. My husband tasted them and said “is this legal?” because they were so decadent and delish!
Thank you for the yummy recipe!
I am so thrilled that you and your family enjoyed this recipe, Amy! Thank you so much for making it, and for leaving such a kind review!
I almost never leave recipe reviews but this was just SO good that I needed to! This recipe is the PERFECT balance of flavors!!! My toddler gobbled up a huge plate of this. I subbed rice vinegar for lime juice since I was out and it was fantastic. I also used turbinado sugar in place of honey (to save money haha). Truly quick and easy and nutritious. Thank you so much for the recipe!
Mary, thank you so much for your review!! It means so much that you took the time to write this review, and make this recipe. I’m so happy that your toddler loved them!
Do you have nutrition information for this recipe?
Hi April! Unfortunately I don’t include nutritional information for my recipes, and you can read more about why here: https://kalejunkie.com/why-i-decided-not-to-include-nutrition-information-on-my-blog/
Honestly not bad not what I expected though
Glad you enjoyed it, Alora! Thank you for your review!
This recipe is delicious! I made this dish for my brother and i and we both liked it. Here are my recipe edits for my dish because i was missing some ingredients : red pepper paste (gochujang) instead of sriracha, a hearts worth of unmeasured garlic powder instead of garlic cloves, no lime juice, maple syrup instead of honey. We ate this with a side of seasoned seaweed too! According to my brother, the flavors were a bit overwhelming but was delicious overall. I thought it was phenomenal! Please make more recipes like this! <3
I am so thrilled that you enjoyed it, Veronica! Thank you so much for making it and for leaving such a kind review!
Tried this recipe and it didn’t work for me. I made sure to follow all the instructions but the taste isn’t well balanced and the rice noodles all clammed up after putting the sauce
Just made them- the sauce is perfect. Thanks!
Thank you so much for your review, Binah!
Delicious! Great flavors, easy recipe, loved by the family.
I’m thrilled to hear that, Dottie! Thank you so much for your review!
This was delicious! I had mine with some crispy baked tofu and extra lime. Just the dish for a hot evening. I increased the sriracha and added a little homemade ghost pepper oil for extra zing. Even without green onions, mint, or extra crushed peanuts it’s delicious.
That sounds delicious, Erin! Thank you so much for your review!