Thai Peanut Butter Noodles

13 hours ago 55

These Thai Peanut Butter Noodles topped with fried ground beef come together in 15 minutes and are one of my favourite quick and easy meals to make. I hope you love them!

Hey! For those of you who are new here, I’m Emily Roz – food content creator, recipe developer, and cookbook author behind Myriad Recipes.

If you follow me on Instagram or TikTok, you’ll know I love sharing a noodle recipe like my curry noodles, chili crab noodles, or my chicken paprikash noodles. You guys absolutely love them!

Why You’ll Love This Recipe

Easy: we’re using pantry staples for this recipe, no far-out ingredients!
Customisable: I’m using ground beef and cilantro as the topping, but you can go for ground extra firm tofu, jammy egg, or pak choi! Literally anything you fancy, you can add it as a topping for this recipe!
Full of flavor: this thai peanut butter noodles dish is a flavor-bomb. It’s slightly spicy, creamy, honestly it’s pretty addictive!!

Ingredients and Substitutions

Peanut butter: I love using crunchy peanut butter but feel free to use smooth.

Thai curry paste: I like using an authentic red thai curry paste for this recipe, whether you’re making it from scratch or getting a storebought version. Mae Ploy brand is my favourite!

Sugar: this is to just balance out the savouriness of the dish. Feel free to use honey or maple syrup if you fancy.

Light soy sauce: for saltiness and depth of flavour, we’re adding this straight into the bowl as our sauce. If you’ve only got dark soy sauce, you can use that.

Rice wine vinegar: for acidity! A fine swap would be mirin.

Sesame oil: adds nuttiness and acts as a binder.

Ground beef: this goes really well as a protein source for these thai peanut butter noodles. If you’ve got some leftover, why not make my egg noodles with ground beef? Other protein options are ground chicken, ground pork, or ground extra firm tofu!

Garlic: fresh garlic is best, even though we’re not cooking it! You can alternatively use ¼ teaspoon garlic granules per portion.

Noodles: I’ve used fresh ramen noodles, but feel free to use whatever noodles you fancy, whether that’s instant ramen noodles, rice noodles, or soba noodles. Just make sure to cook them to packet instructions.

Cilantro/coriander: we’re adding minimal toppings to this dish (I’ve provided some more topping ideas below), but cilantro or coriander is a great ingredient to add freshness! If you don’t like cilantro, feel free to swap it out with edamame beans.

The full list of ingredients and measurements is at the bottom of this blog, just scroll down to find the recipe card!

More Thai Peanut Butter Noodle Topping Options

Frozen edamame beans: defrost in microwave and garnish on top of the noodles.
Pak choi: boil with the noodles and slice into pieces.
Jammy egg: boil eggs for 6 minutes.
Toasted peanuts: for an extra pop of nuttiness.
Beansprouts
Tenderstem broccoli: steam or boil until tender.
Scallions / spring onion

Step by Step Instructions with Photos

Step 1: Place a skillet on medium heat and drizzle with ½ tablespoon of oil. Once hot, add in the ground beef and break apart using a wooden spoon. Fry for 5 minutes, then add in the sliced garlic and soy sauce. Stir to combine and fry for a further 5-10 minutes until the beef has browned and is cooked through.

Step 2: Meanwhile, get your two bowls and add the following to each bowl: 2 teaspoons peanut butter, 1 teaspoon red thai curry paste (double this amount if your curry paste isn’t that spicy), ¼ teaspoon sugar, ½ tablespoon light soy sauce, ½ tablespoon rice wine vinegar, and ½ tablespoon sesame oil. Mix thoroughly until a saucy paste forms in each bowl.

Step 3: Cook your noodles to packet instructions. Then drain, ready to serve.

Step 4: Once your beef and noodles are ready, add 1 tablespoon of noodle water to each bowl and stir to combine and loosen the paste. Next up, divide the noodles between the two bowls. Top each bowl with the fried ground beef and finely chopped cilantro/coriander.