An Asian-inspired cold spicy peanut noodle dish that is one of my most favorite noodle dishes of all time! It’s a light refreshing meal and is super simple to throw together which makes for the perfect weeknight meal. 
This cold spicy peanut noodle dish is perfect for a busy weeknight or even as a side dish. From start to finish this meal only took me 20 minutes (I even had time to unload the dishwasher). As your water is boiling, start to make the sauce and cut up the vegetables. By the time the noodles are done cooking, you are done cutting up everything and making the sauce.
I think that this dish tastes even better once it has sat in the fridge for a few hours. We usually have enough left over for our lunch the next day, and I think it tastes even better. You could even make this dish on Sunday to have for lunches for the week. We like our food spicy; you can add half the amount of red pepper if you are not a big fan of spicy food.
- 1 Box (12oz) Spaghetti Noodles (I used whole wheat noodles)
- 2 Cucumbers, diced
- 3 Cups shredded carrots
- Sauce:
- ¼ cup Soy Sauce
- ½ Cup Peanut Butter ( I use organic peanut butter)
- ½ Cup, Cilantro, finely chopped
- 5 Cloves Garlic, minced
- 1 tsp Red Pepper Flakes
- ½ tsp Cayenne Pepper
- ½ tsp ground ginger
- 4 Limes juiced
- 3 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 2 Tbsp Rice Vinegar
- 4 Tbsp Water
- ½ Cup Chopped Peanuts
- Toppings:
- Chopped Peanuts
- lime wedges
- cilantro
- Boil water and cook the noodles according to the package.
- While the pasta is cooking. Cut up the cucumber and add the carrots to a large mixing bowl.
- To make the sauce add all ingredients to a large measuring cup or separate bowl and whisk until well combined.
- Once the noodles are done cooking, rinse under cold water and add to the bowl of vegetables. Pour the sauce over the noodles and vegetables. Mix well until all ingredients are combined.
- Garnish with limes, peanuts, and cilantro if desired.
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- 1 Box (12oz) Spaghetti Noodles (I used whole wheat noodles)
- 2 Cucumbers, diced
- 3 Cups shredded carrots
- Sauce:
- ¼ cup Soy Sauce
- ½ Cup Peanut Butter ( I use organic peanut butter)
- ½ Cup, Cilantro, finely chopped
- 5 Cloves Garlic, minced
- 1 tsp Red Pepper Flakes
- ½ tsp Cayenne Pepper
- ½ tsp ground ginger
- 4 Limes juiced
- 3 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 2 Tbsp Rice Vinegar
- 4 Tbsp Water
- ½ Cup Chopped Peanuts
- Toppings:
- Chopped Peanuts
- lime wedges
- cilantro
- Boil water and cook the noodles according to the package.
- While the pasta is cooking. Cut up the cucumber and add the carrots to a large mixing bowl.
- To make the sauce add all ingredients to a large measuring cup or separate bowl and whisk until well combined.
- Once the noodles are done cooking, rinse under cold water and add to the bowl of vegetables. Pour the sauce over the noodles and vegetables. Mix well until all ingredients are combined.
- Garnish with limes, peanuts, and cilantro if desired.