Best 7 Spicy Asian Peanut Pasta Recipes

**Tantalize your taste buds with a culinary journey to the heart of Asian flavors with our Spicy Asian Peanut Pasta recipe. This delectable dish is an explosion of sweet, savory, and spicy notes, perfectly balanced to create an unforgettable dining experience. The combination of creamy peanut sauce, succulent shrimp, and tender-crisp vegetables makes this pasta a symphony of textures and flavors sure to leave you craving for more.**

**In addition to the main recipe, you'll also discover a delightful selection of variations to cater to your dietary preferences and culinary adventures. Whether you're a vegetarian seeking a meatless option, a fan of zesty heat, or simply looking for a quick and easy weeknight meal, we've got you covered.**

**For those with a plant-based lifestyle, our Tofu Stir-Fry with Peanut Sauce offers a protein-packed alternative that's just as satisfying. If you're craving a kick of heat, the Spicy Szechuan Peanut Noodles will transport your taste buds to the vibrant streets of Chengdu. And for those short on time, the 15-Minute Peanut Noodles is your go-to recipe for a speedy yet flavorful meal.**

**No matter your dietary choices or time constraints, our collection of Asian peanut pasta recipes promises to deliver a delightful culinary experience that will leave your taste buds dancing with joy. Join us on this flavor-filled adventure and discover the perfect peanut pasta recipe to tantalize your palate.**

Here are our top 7 tried and tested recipes!

PASTA WITH PEANUT SAUCE

Pasta With Peanut Sauce image

This pasta dish has a slightly Asian flavor, and is spicy.

Provided by MARBALET

Categories World Cuisine Recipes Asian

Yield 6

Number Of Ingredients 9

Ingredients

1 (8 ounce) package angel hair pasta
½ cup creamy peanut butter
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
½ cup chicken broth
½ cup fresh bean sprouts
1 red bell pepper, thinly sliced
4 green onions, chopped
1 pound skinless, boneless chicken breast halves - cut into cubes

Steps:

Cook angel hair pasta in a large pot of boiling water until al dente.
Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
Saute chicken until done. Set aside.
Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 27.9 g, Cholesterol 43.9 mg, Fat 13 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 591.8 mg, Sugar 4.2 g

THAI PASTA WITH SPICY PEANUT SAUCE

Thai Pasta with Spicy Peanut Sauce image

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (12 ounces) whole wheat linguine
1 jar (11-1/2 ounces) Thai peanut sauce
2 tablespoons lime juice
2 cups bean sprouts
1 large cucumber, peeled, seeded and chopped
2 medium carrots, julienned
5 green onions, sliced
1 small sweet red pepper, julienned
1/2 cup minced fresh cilantro

Steps:

Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY

Peanut Noodle Pasta Salad Recipe by Tasty image

Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts

Provided by Tasty

Categories Sides

Yield 8 servings

Number Of Ingredients 18

Ingredients

½ cup creamy peanut butter
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons brown sugar
¼ cup water
salt, for water
1 box whole grain linguine, or pasta of choice
1 cup large carrots, julienned
2 cucumbers, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup peanuts, chopped

Steps:

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
Combine pasta with the sliced vegetables in a large bowl.
Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams

SPICY THAI PEANUT NOODLES

Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 19

Ingredients

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

SZECHUAN NOODLES

Szechuan Noodles image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Cold Noodle Salad With Spicy Peanut Sauce image

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.

Provided by Hetty McKinnon

Categories dinner, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 17

Ingredients

Kosher salt
10 ounces soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tablespoon sesame oil
1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving
1/2 cup smooth peanut butter (not natural)
1/4 cup soy sauce
2 tablespoons maple syrup
2 tablespoons lime juice (from 1 lime)
1 tablespoon sesame oil
2 teaspoons chile oil or hot sauce, plus more to taste
1 garlic clove, grated

Steps:

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

SPICY ASIAN PASTA SALAD WITH PEANUTS

Spicy Asian Pasta Salad With Peanuts image

This is the most absolutely wonderful salad! It's perfect to serve at any dinner party. If you want more heat then increase the cayenne pepper. The green beans can be substituted with fresh snow peas. Plan ahead the noodles have to be chilled for 2 hours. If you want to make this into a main dish throw in some cooked chicken or shrimp. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories Fruit

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb linguine (broken in half)
6 tablespoons sesame oil
5 tablespoons honey
5 tablespoons soy sauce
5 tablespoons balsamic vinegar
salt
1/4 teaspoon cayenne pepper (can use a bit more)
3 large red bell peppers, seeded and sliced very thin
3 cups fresh green beans, ends trimmed and cut in half
1 large sweet onion, thinly sliced
1 cup honey-roasted peanuts, coarsley chopped (can add in more)
black pepper

Steps:

Cook the pasta in a large pot of boiling salted water until only JUST firm-tender; drain VERY well, and transfer to a large bowl.
In a bowl whisk together 5 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper; blend well, and season with salt to taste.
Mix half of the dressing into the pasta; toss well to coat.
Cover the pasta and chill for 2 hours (or more).
In a skillet heat the remaining tablespoon of sesame oil over high heat.
Add in beans and onions; saute until JUST beginning to wilt (about 2 minutes).
Add in the beans and onions, red bell peppers with the chopped peanuts to the cold pasta.
Add a little more dressing to coat, and season with black pepper if desired.
Pass the remaining dressing separately.

Nutrition Facts : Calories 657.2, Fat 27.7, SaturatedFat 4.3, Sodium 924.9, Carbohydrate 87.1, Fiber 8.7, Sugar 22.3, Protein 20.3

Tips:

For a creamy sauce, use smooth peanut butter. If you prefer a chunky sauce, use crunchy peanut butter.
Add more or less Sriracha to taste. The amount you use will depend on how spicy you like your food.
If you don't have rice vinegar, you can use white vinegar or apple cider vinegar instead.
To make the sauce ahead of time, whisk all of the ingredients together and store it in the refrigerator for up to 5 days.
To save time, you can use pre-cooked pasta. Just be sure to rinse it well before adding it to the sauce.
If you don't have any green onions, you can use chopped cilantro or parsley instead.

Conclusion:

This spicy Asian peanut pasta is a quick and easy meal that is perfect for busy weeknights. It is also a great way to use up leftover chicken or shrimp. The sauce is creamy, spicy, and flavorful, and it pairs perfectly with the tender pasta. This dish is sure to be a hit with your family and friends.