Peanut Butter Noodles Recipe (2024)

What is more delicious? Eric Kim's writing or his recipes? I vote for both. How is it someone so young can be so skilled and so wise? "The man" mentioned in the article that accompanies this recipe is a lucky one...and destined to be a very well fed one too. This is a splendid recipe. With an ounce more pasta it worked to share, out of a single bowl, with the man I have lived with for 45 years.

Use crunchy peanut butter. Divine.

Came out delicious with scallions, Lao Gan Ma and sesame seeds added as a garnish!

I figured out last year that spaghetti cooks quicker and better in a large saucepan. The water boils faster, the long noodles lay right in, I fan them out from the center, and nothing breaks. So much better than a huge pot of water.

Just made it for lunch. Delicious. Oh how I’m cheering for Eric Kim and his man. Long may you eat and live and love.

Sure you can zoosh this up with all sorts of complications, but Eric Kim’s recipe speaks to the heart of midnight pasta in its simplicity and speed of production. At midnight, the wait for boiling water is excruciatingly long enough. This is a no chopping delight I can eat straight from the pot!

Take it up a notch - use some really good tahini!

Simplified Thai peanut sauce noodles? Great with a teaspoon of Trader Joe’s chili onion crunch added.

This recipe, along with the sesame krispies, is my stoner dream meal

No need to add salt, even using low sodium soy and no salt butter! For kids, I'd leave out the soy sauce. Adding a dash of Sriracha is a great idea.

He has a gift <3

I am not sure what I expected (peanut butter and cheese, whaaattt?) but it was surprisingly good made exactly as the recipe was written (except we used packaged udon instead of the ramen). We are going to try it again, adding some sauteed vegetables and some green onions to bulk it up a little. Also going to try the vegan option at some point, as well.

Pro tip. Save the dregs of peanut butter jars and plop the hot noodles inside along with other ingredients and swirl or shake. Clean jar and tasty noodles.

This is delicious and quick! I subbed sharp cheddar for the Parmesan(it’s all I had), added a teaspoon or two of sriracha, and garnished with some furikake. I think scallions or green onions would be great additions to the garnish as well.

I made this for lunch and it was absolutely delicious! Lunch options were limited and I came across this terrific recipe.

Too gluey for me. When I make it I add more liquid: some water from the pasta pot (cook pasta in less water than normal for a starchier liquid), plus any or all of the following: a whole TABLESPOON of soy sauce; white wine vinegar or white wine, or possibly a splash of sherry; a tiny bit of fish sauce (nam pla or nuoc mam). If I remember, I also zhuzh it up with minced garlic, lightly sautéed in a neutral-flavored oil, and red pepper flakes. Not fond of sesame oil, or I'd add it, too.

Delicious as is; I like to dress it up with some chili crisp and scallions if I have them.

Used chunky peanut butter, added some Asian sesame oil, and quite a bit of Thai chili sauce. I like a lot of sauce on my pasta. Made a triple recipe for 8 oz of egg noodles,

shockingly good for something so simple. especially nice with some sriracha or hot sauce of your choice

Forgot to acknowledge others’ great suggestions like the addition of spinach and the garnish with chopped green onions. This recipe is excellent and flexible. The addition of greens and protein make it into a complete meal.

Made with 3 bunches of rice noodles Substituted peanut butter for coarsely crushed peanuts. Tripled or more, the butter, Parmesan and soya sauce. Cooked crushed garlic in olive oil, separately, and added 4 chicken thighs cut into large bite sized pieces to the olive garlic mix and cooked the chicken to just cooked, no more. Added that, olive oil and all, to the pasta at the finish line. Could take a small amount of chilli peppers if desired.Delicious.

Really good with a glass of milk… then off to bed!

The parm adds a funk this doesn’t need, was much better without.

Came out really well. I used vegan butter and nutritional yeast and it is fantastic!

Make these NOW! Made as a quick lunch, topped with sesame seeds, a scallion I had, and a little chile crisp. Would be just as good as a midnight snack without any toppers. Amazing and so easy.

I have made the vegan version of this several times now with whatever pasta was handy. I tried regular spaghetti, chickpea penne for extra protein, ramen, and it is always good. It’s my “noon pasta” that I can make in a hurry for lunch before work and have some leftover for supper break. Thank you for this simple and delicious recipe

I roasted some veggies separately (cabbage, carrots, cauliflower). Skipped the cheese because I’m a little lactose intolerant and it was still good. I also melted the butter and peanut butter in a saucepan on the stove, added some soy sauce, then thinned with take water- easier to mix together.

Is there a good way to add more protein to this? I assume chicken may be good. I like the concept but it lacks protein for my liking.

Used spaghettini and split into two pots for sauce: one per recipe, another with the vegan suggestions. Added more soy at the table. As a devotee of nutritional yeast, I preferred the vegan option but both were great. Next time I'll go with butter + nutritional yeast. On that second round I'll try crunchy pb + scallions (and ramen noodles), but I don't think I'd want meat or veg here. Its simplicity is its brilliance.

I doubled the sauce ingredients and used fresh pasta. I ate more than I should have! Adding some chicken to the leftovers tonight. Will definitely make again.