Peanut Sesame Noodles - gluten free, dairy free, egg free
Prep time
Cook time
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An easy takeout-style peanut sesame noodles recipe that will have you slurping away the most delicious Thai-inspired bowl of goodness in under *30 minutes. A perfect make-ahead meal and for leftovers for school/work lunch! *Pasta cooks while you prepare the other components making this one-bowl meal in under 30 minutes.
Recipe type: Entree
Serves: 6-8
  • For the Pasta:
  • 2 boxes (1 pound) gluten free spaghetti (I use Andean Dream quinoa spaghetti)
  • about 6 cups water
  • 1 tablespoon kosher salt
  • For the Peanut Sauce:
  • 4-inch piece of fresh ginger, peeled
  • 3 garlic cloves
  • half a jalapeƱo, seeded (it will be mild, use whole if you prefer spicier)
  • juice of 2-3 limes (scant ¼ cup)
  • 1 heaping cup (about 14 ounces) creamy peanut butter, unsalted and unsweetened
  • 4-6 tablespoons rice vinegar
  • Two pinches kosher salt (about 2 teaspoons)
  • ½ cup maple syrup (preferably grade B)
  • ½ cup sesame oil
  • 2 tablespoons gluten-free fish sauce (I use Thai Kitchen)
  • ¼ cup gluten free sweet red chili sauce (I use Thai Kitchen or Sky Valley)
  • Other ingredients:
  • about 2 cups full snap peas, snap off fibrous tips and pull off tough string along the ends
  • 3-4 carrots, trimmed, peeled and grated
  • 4-5 scallions, trimmed and sliced thin
  • ¼ cup raw sesame seeds, toasted
  1. For the pasta:
  2. Fill a large pot with water for the spaghetti. When boiling, add kosher salt then spaghetti and stir. Cook spaghetti according to package directions then turn off heat and let it sit in the water for 2-3 minutes for softer Asian-inspired noodles. Drain and transfer into a large bowl. Set aside.
  3. Meanwhile, prepare the other ingredients. Optional: toast sesame seeds in a small skillet (tossing often) over medium heat until lightly browned, about 2 minutes.
  4. For the sauce: pulse all the peanut sauce ingredients in a blender or food processor until smooth. Add half of the peanut sauce to the noodles and combine. If you find it to be too thick add a splash of rice vinegar and maple syrup.
  5. Note: This will make nearly a quart. I use two-thirds and save the rest for salad dressing (my fave: napa or savoy cabbage, romaine or dino kale, scallions, almonds, carrots, jicama, basil and/or cilantro) or as a dipping sauce for grilled chicken strips.
  6. Reserve some sesame seeds, sliced scallion, shredded carrot, and snap peas, for garnish, if you like, before adding the other prepared ingredients. Toss to combine well. Serve room temperature or chilled. Can remain refrigerated for up to a week. Freezer friendly for up to a month in a tightly sealed container.
  7. Variations:
  8. For vegans: omit the fish sauce and use sea kelp flakes or vegan dashi powder (dried edible sea kelp).
  9. If peanut free, try sunflower seed butter. I have made this with sunflower seed butter and find it to be delicious with some modifications: a bit more sesame oil, a splash or two more of rice vinegar, and sweet red chili sauce. Taste as you go.
  10. Some other additions to try: mung bean sprouts, jicama, or mint.
  11. For Spice: add more jalapeno or red Thai chili if you prefer spicy. This is more on the mild side since my little guys do not it too spicy.
Recipe by From Jessica's Kitchen at