These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!
I love my noodles. Do you ever have those days when all you want in a big heaping bowl of steaming noodles topped with an amazing sauce? Today was one of those days for me. I usually make my CRAZY GOOD Sticky Garlic Noodles, which are so very good, but today I tried something different and it came out amazingly, deliciously, wonderfully awesome! AND I’m sharing it with you today!
These noodles make the perfect easy and quick lunch, as they only take 15 minutes to make. You can use yellow squash noodles, made with the spiralizer, or you can use zucchini noodles, gluten-free rice noodles, quinoa noodles, or your personal favorite. I used almond butter in place of peanut butter, and they still taste just like authentic peanut noodles. I added a pinch of spice and a dash of sweetness to round out the amazing flavor and then SMOTHERED the noodles with this tasty sauce. You may find yourself eating the sauce with a spoon. It’s ok- I did it too 🙂
Cricket even got the opportunity to taste these- she got to lick the bowl! She waited patiently until I was done eating, which didn’t take long.
If you like these also try my other popular noodle recipes:
STICKY GARLIC Noodles TOASTED SESAME Noodles
LOVE Noodles(or zoodles!)!? GET MY ASIAN NOODLE BOWLS E-COOKBOOK complete with follow-along videos for every recipe!
Yummy yummy noodles! Can’t. Stop. Eating. Noodles…..
Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo}
These ridiculously addictive peanut noodles are so good you won’t be able to stop eating them, but don’t worry- they are super healthy! Gluten-free, grain-free, and paleo they make a super quick and nutritious lunch and are ready in under 15 minutes!
- 2 summer squash (zucchini, or 1.5 cups cooked gluten-free noodles)
- 2 tablespoons chopped green onion (or regular onion)
- 1 tablespoon grass-fed butter (ghee or oil of choice)
- 1 teaspoon toasted sesame oil (preferably cold-pressed)
- 2 tablespoons veggie or chicken broth (or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed .)
- 3 tablespoons almond butter (or peanut butter, I used almond butter b/c it’s paleo)
- 1 tablespoon coconut aminos (tamari or soy sauce)
- 1 teaspoon apple cider vinegar
- 2 teaspoons maple syrup
- 1-2 teaspoons Sriracha
- Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top
- Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
- In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
- Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup and Sriracha and mix for about 2 minutes.
- Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
- Serve and enjoy!
Where do you get the peanut noodles?
Hi Patti, You can use any noodles you like- I use a spiralizer to make low calorie/low carb noodles from summer squash and zucchini, but you can also just purchase rice noodles or spaghetti if you’d like. The sauce in the recipe is peanut sauce- hence the name “peanut noodles.” 🙂
Hi Kelley! This was DELICIOUS!! I was wondering how many calories it would be with rice noodles total? Any help would be greatly appreciated!
Hi Holly! I am so glad you loved the noodles! If you use 1 cup of rice noodles with the sauce it is around 330 calories. 🙂
Made this tonight, it’s my new fav!! I made the peanut sauce in my magic bullet and then added it to my veggies and some shrimp. Sooooo good!!!
Ooh shrimp and veggies- sounds awesome 🙂 I’m so glad you loved it!
Hi Kelley! My go-to is usually spaghetti squash, think it would work??
You bet! spaghetti squash would work well too Emily!
Can’t wait to try this I had to laugh at your website name because my name isCricket and my sisters name is Kelli!
Haha- that is so funny! What a coincidence!
Making spaghetti squash to go with this right now…so excited! LOL!
Yum! I love spaghetti squash! enjoy 🙂
This looks delicious, looking forward to trying this recipe. I love that you include your pup in your blog. And the picture with the sauce spilling over is genius! I’ll have to check out more of your recipes!
Thanks so much! I hope you enjoy it as much as I do!
These were perfect. I can’t wait to try these again!
Hi Anna! I’m so thrilled you enjoyed the noodles 🙂
Hi Kelley! I came across your recipe for Peanut Noodles about 20 minutes ago, made them immediately and just finished every last delicious bite! I have tried several peanut sauces in the past and they were all lacking but not this one…..PERFECTION!!
Thank you Laurie! I’m thrilled you loved them 🙂
Hi there!
I made this tonight for myself and my husband. We love Pad Thai and I figured this would be good too. Question though, and this may be because the temp was still too high, but my sauce got really gloopy and thick. I had to add more chicken stock and maple syrup (gotta love any recipe that calls for maple syrup!), has this happened to you? It ended up working out awesome and we used brown rice noodles and MY OH MY! There are no leftovers!! I also got my mini food processor out and made some almond crumbles and WOW! Thanks so much for your recipe!! It will be a new favorite in our house!
Hi Carie! Thank you so much for reaching out! I’m glad you and your family loved the noodles. As far as the “gloppiness” goes I thought of a few things- 1. Keep the temperature low so the moisture doesn’t boil off too quickly, 2. Add additional broth- that’s ok, 3. try a different brand of peanut/almond butter (every brand has a different consistency). But I have a feeling it was just the the temp was too high and/or cooked too long so most of the original broth evaporated. Let me know how it works out when you try it again! Best, Kelley
It’s very tasty but my sauce was very thick. Any ideas why?
Hey Jackie! I had another reader with the same issue and I suggested she may have cooked the sauce too long or at too high heat so the broth or water evaporated. If this is the case, no worries, just add some additional broth, until the desired consistency is reached. Let me know how it goes!
I have made these 3 times in the last few weeks. It is so good that I even printed out copies for some of my girlfriends. I agree with you, the first time I made them the sauce was tasty but overly thick. The times since I have turned the heat down and gotten a nice sauce consistency. I’ve even doubled the sauce and cooked tofu in it. SO GOOD! Thank you!
Hey Madyson!! I am so thrilled to hear you love the sauce 🙂 It’s one of my favorites! I should have a few more easy noodles+sauce recipes coming soon, so check back and you’ll have some more recipes to add to your weekly rotation!
Thank you for this recipe! I know I am late to the game, but this was my first time trying zucchini noodles. I am a pasta fiend so I was scared I wouldn’t really like spiralized veggies. There was no reason to worry, however, because I loved them! I had been waiting to find the perfect recipe to try zoodles for the first time, and I thought yours sounded great. It definitely lived up to expectation. Thanks again!
Hey Kristen! I’m so glad you loved the Peanut Zoodles!! Noodles aren’t quite pasta, but they sure make a good stand-in with the right sauce 😉 I’m glad you enjoyed them! I have a few more noodle/zoodle recipes coming to the blog soon so check back 😉
Looks so good! And the pictures are awesome. Especially love the doggie!
Thanks Becky! Cricket is a cutie 😉
Even your pictures are delicious. Out of curiosity, would you share what type of noodles are actually pictured here? Is it possible to make summer squash noodles look this perfect?
Those are summer squash noodles! I spiralize a lot of veggies- summer squash, zucchini, cucumber, carrots…..Thanks!
I ran out of zucchini. Have you made these with spiralizer carrots? Do you think it would work?
Yes I think it would be awesome. You may want to sauté them to soften them first! K
This recipe rocked my world!
I’m so happy to hear that Sarah!!
Made this yumminess with butternut noodles tonight. Baked the noodles w salt/pepper/olive oil for 5 min at 400. Since my darling is a meat eater, I made this dish with chicken. I added a few veggies (green beans and kale). The sauce was a little thick but I added more broth. Thank you so much
Hi Kate! What a great idea to pair the sauce with butternut squash noodles- yummy! I’m so glad you loved them 🙂
Could I skip the maple syrup? I’m doing whole30…
Hi, yes you can skip the maple syrup, although classic “peanut sauce” is slightly sweet. I haven’t tried it without sweeter, but maybe if you go heavier on the spice it may be tasty. Let me know how it works out!
This sauce is amazing! Have you ever made a large batch and tried refrigerating it? I was thinking about doing so, but wanted input first! Thanks!
Hi Lori! I have not, but I think you should be fine with refrigerating it for a few days. It just will likely separate a little and just need a stir. 🙂
Awesome recipe! Would PB2 work?
Hi Celine! Thanks so much! I am not sure if it would work, but go ahead and give it a try…. You have to add extra broth because PB2 is a powder. Good luck 🙂
Did you use these as your main course?
Hi Mandy, Yes I do use these as a main course sometimes for lunch, and if I am serving them for dinner I usually add chicken or another protein.
I very rarely make the same recipe twice, but this one….well, it’s the 3trd time so far!! We love it, it’s easy, a keeper!! And I never post comments, but just had to say how much we enjoy it….
Hi Pennie! I am so glad you loved the recipe:) Enjoy! Kelley
Hi, I really want to try this recipe but I am having trouble understanding…do you cook the zoodles or do you just eat them raw? If yo ucook them do you have instructions for cooking?
Thank you!
Hi Wendy,
Sorry it is not clear in the recipe. All you have to do is toss the raw noodles in a pan with the sauce for 2 minutes over medium- low heat and they will soften perfectly. Enjoy!
Made tonight and it was DELICIOUS. Added some sliced pork tenderloin on top. Husband and I LOVED it. Definitely making again—Thank you!
Awesome to hear Kelsi!So glad you enjoyed them!
Crazy Good Peanut Noodles {Quick&Easy, Gluten-Free, Grain-Free, Paleo} looks appetizing and the best part is it can be prepared in short time, Do you have any other recipes that can be produce in less that 10 mins? Cheers!
Hi Sam! Many of my recipes are easy and quick. Another under 10 minute noodle recipe that os extremely popular is:
https://wordpress-68721-1950816.cloudwaysapps.com/sticky-garlic-noodles-ans-famous-garlic-noodles-copycat-15-minutes-gluten-free/
Thanks! Kelley
Yum! My son is a martial artist and came home from training asking, “Lunch ready?” 🙂
Uhh…nope…let me go check.
I came across this recipe, whipped it up, and 15 minutes later have a happy boy. (I managed to snag a bit of it too!) Thank you!
I’m glad you got a taste and everyone enjoyed them! K
Hi, your peanut noodle dish sounds great, but I bet you omitted an important word in the recipe, Toasted, in your sesame oil ingredient. Since sesame oil that is not toasted is flavorless. I’m looking forword to trying it.
Ah, you are right! Thank you for catching that! K
This was amazing! I made it with spaghetti squash noodles. Will make this again!
Great to hear!
This was SOOO good! I did add a little ginger to the sauce! I served it over spaghetti squash… YUM
That sounds like a great idea! Gonna have to try that myself :)K
The sauce is delicious and easy – perfect for when I’ve just about finished a jar of peanut butter. I enjoy dipping celery sticks in for a snack!