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Peanut Butter Noodles
Peanut butter mixed with a little oil and water turns into a creamy, savory sauce that coats noodles perfectly. This tastes like takeout, not a shortcut.
Allergens: Contains Peanuts/Tree Nuts, Gluten (pasta).
Ingredients
- 1 lb pasta (spaghetti or any long noodle works best)
- ¼ cup peanut butter (creamy or chunky)
- 2 tablespoons vegetable oil
- ¼ cup warm water
Optional Extras
- Soy sauce
- Garlic powder
- A pinch of sugar or drizzle of honey
- Hot sauce or red pepper flakes
- Drained canned corn or peas stirred in
Equipment
- Large pot (for pasta)
- Colander or strainer
- Small bowl (for mixing sauce)
- Stirring spoon
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain, but save about ½ cup of the pasta water before draining.
- While the pasta cooks, make the sauce. In a small bowl, combine the peanut butter, vegetable oil, and warm water. Stir until smooth. Add soy sauce, garlic powder, sugar, or hot sauce if you have them.
- Pour the sauce over the drained pasta. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water and toss again until the noodles are evenly coated.
- Serve warm or at room temperature.
Notes
- Great cold too. Pack leftovers for lunch straight from the fridge.
- Add protein: Shredded canned chicken or a sliced hard-boiled egg on top.
- Peanut allergy: This recipe doesn't work without peanut butter — try the pasta with meat sauce instead.
- Gluten-friendly version: Use any gluten-free pasta. Check soy sauce labels — tamari is a gluten-friendly alternative.
- Why save pasta water? The starchy water helps the sauce stick to the noodles and keeps it from clumping.