Instant Peanut Thai Sauce Noodles (Printable)

Creamy peanut and chili crisp sauce tossed with noodles for a quick, flavorful dish.

# What You Need:

→ Noodles

01 - 2 packs instant ramen noodles, flavor packets discarded

→ Sauce

02 - 3 tablespoons creamy peanut butter
03 - 2 tablespoons soy sauce
04 - 1 tablespoon chili crisp, adjusted to taste
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon honey or maple syrup
07 - 2 teaspoons toasted sesame oil
08 - 1 garlic clove, minced
09 - 3 to 4 tablespoons hot water, as needed to thin sauce

→ Toppings (optional)

10 - 2 scallions, thinly sliced
11 - 1 tablespoon roasted peanuts, chopped
12 - 1 teaspoon sesame seeds
13 - Fresh cilantro, chopped
14 - Lime wedges

# How To Make It:

01 - Prepare instant ramen noodles according to package directions. Drain, reserving 2 to 3 tablespoons of the cooking liquid.
02 - In a mixing bowl, combine peanut butter, soy sauce, chili crisp, rice vinegar, honey, toasted sesame oil, and minced garlic. Gradually whisk in the reserved noodle water or hot water, one tablespoon at a time, until smooth and pourable.
03 - Toss the cooked noodles in the sauce until thoroughly coated.
04 - Portion noodles into two bowls. Garnish with scallions, chopped peanuts, sesame seeds, cilantro, and lime wedges as desired.
05 - Serve immediately for best flavor and texture.

# Expert Hints:

01 -
  • It comes together faster than delivery, and tastes better than the packet seasoning ever could.
  • The sauce is genuinely crave-worthy—creamy, spicy, and tangy all at once.
  • You probably already have everything in your kitchen right now.
02 -
  • Cold sauce won't coat the hot noodles properly, so keep everything warm and work quickly once you've drained the pasta.
  • The sauce thickens as it cools, so if you make it ahead and refrigerate it, you'll need to whisk in more water before tossing with fresh noodles.
03 -
  • Make a double batch of sauce and store it in a jar—it keeps for a week and turns any cooked noodles into a meal.
  • Toast your own sesame seeds in a dry pan for thirty seconds before using them; the flavor difference is noticeable and worth the two minutes.
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