Thai Noodles With Spicy Peanut Sauce

"This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Annecd photo by Annecd
photo by mmiller69 photo by mmiller69
photo by alenafoodphoto photo by alenafoodphoto
Ready In:




  • Cook pasta in a large pot of salted water according to package directions.
  • Drain and return to pot.
  • Add 2 TBSP sesame oil and toss to coat.
  • Set aside.
  • Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  • Add green onions, carrots, stir-fry veggies, garlic and ginger.
  • Saute until vegetables soften, about 4 minutes.
  • Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  • Simmer sauce 2 minutes.
  • Pour sauce over pasta and toss well.
  • Transfer to platter and serve warm.
  • Garnish with additional green onions, if desired.
  • Yields 8 side dish servings or 4 main dish servings.
  • **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  • As written, this recipe has some heat, but is still edible for my toddler son.

Questions & Replies

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  1. marksorecipes
    Would you suggest using the regular sesame seed oil or the toasted sesame seed oil? From my reading, the toasted oil has a strong taste, and is more often used in small amounts to add flavor rather than for actual cooking, frying, sautéing, so I wasn't sure which one to use here-the more neutral untoasted oil or the stronger flavored toasted one.
  2. Ellen M.
    Can I print the recipe?


  1. Michellebelle61
    I was looking for a recipe similar to the Thai Chicken Pasta dish at Cheesecake Factory, and this was very close. To bring it closer to the Cheesecake Factory Dish, I added two cut up chicken breasts, which I cooked until it turned white before adding the carrots and vegetables. Also, I increased the peanut butter by a tablespoon, doubled the chili sauce, and topped the final dish with fresh bean sprouts. One more thing; whisk the sauce ingredients before adding it to the vegetables to make a smooth sauce. My whole family loved this!
  2. jusme
    Thank you so much for this recipe! I have made it quite a few times since finding it. Last time I cut up chicken breasts and cooked them first with garlic, and then added them to the veggies and sauce while the sauce was thickening. Very good! *I don't use sesame oil and I cut up fresh broccoli and carrots
  3. Jon B.
    I hate being that guy that changes up recipes and reviews them (giving it a 5 star anyway) Changes I made: -Thick rice noodles instead of linguine noodles -2 cups fresh veg (broccoli and red pepper) instead of frozen veg -Added whisked egg while it was being stir fried together -Garnish with peanuts, cilantro and a lime wedge for spritzing After that, very authentic and amazing. Cheers
  4. Lucky in Bayview
    Yum, yum, yum!! I was craving Thai noodles and this hit the spot dead on. I cut the sesame oil down to a little over 2 tablespoons and used shredded cabbage instead of frozen veggies. Once plated, I squeeezed a little fresh lime juice on top. Thanks for posting. I'll be making this again and again.
  5. adventurousbeginner
    Very good! I added chicken with the garlic and ginger. Instead of using the frozen stir fry veggies, I used fresh broccoli, which I added once the chicken was cooked. For the chili-garlic sauce, I used Sriracha hot chili sauce. The DH called it awesome. :) Thanks for sharing!


  1. wsplumber
    Used ground chicken and served cold.... broke noodles in half before cooking as it’s much easier to incorporate with veggies.
  2. merryworld
    I only wanted spicy noodles so I left out the frozen veggies. I made the linguine noodles al dente. Made the sauce following the recipe, although light handed on the honey. Stirred the warm noodles in with the sauce. As a garnish, topped with a little more Toasted Sesame Oil, additional sliced green onion, & toasted sesame seeds. Delish! I plan on using spaghetti noodles next time.
  3. darthlaurie
    Yum! I did things a bit differently...I used brown sugar instead of honey and mixed all the sauce ingredients together and let them simmer before adding the veggies. I can't wait to have the leftovers for lunch!
  4. Danielle P.
    Love this recipe but wanted to make it more healthy so I double the vegi content to 6 cups of fresh and 1/4 cup of cashews. I use whole wheat linguine noodles and reduce the amount to 8-10 oz. Low sodium soy sauce and I sub the sesame oil used to stir fry with olive oil. (I also find 4 tbsps of sesame oil a bit overpowering for my tastes.) I mix the cooked pasta directly into my wok of vegis when they are done. This dish is also fabulous cold as leftovers too!
  5. wsplumber
    Oops...forgot to add crushed peanuts that I add to the finished product....VERY important addition ??



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