Peanut Noodles with Charred Limes
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These peanut noodles with charred limes are a flavorful, easy meal built around a rich, creamy peanut sauce with fresh citrus and warm spices. The sauce combines peanut butter, charred lime, orange juice, tomato, lemongrass, cumin, coriander, and soy sauce, then gets tossed with tender rice noodles and finished with crunchy peanuts, chili onion crisp oil, cilantro, and smoky grilled lime. Inspired by the popular combination of limes and peanuts in Thai cuisine, this is an Asian-inspired noodle dish rather than a traditional Thai recipe, and it is just as good served warm as it is chilled. For more easy noodle recipes, try my cold coriander noodles with cashews and Thai drunken noodles next.
Why You’ll Love This Recipe
- Quick and flavorful – The peanut sauce comes together in about 20 minutes and packs plenty of citrusy, nutty, savory flavor.
- Great warm or cold – These noodles are versatile enough for a quick dinner, meal prep, or an easy packed lunch.
- Big flavor from simple ingredients – Charred limes, creamy peanut butter, warm spices, and chili onion crisp create a sauce that tastes much more complex than the ingredient list suggests.
Key Ingredients in This Recipe
- Limes – The sharp and acidic lime balances out the creamy nutty peanut butter and cuts through the fat for a tangy noodle dish. Not only does heating limes get more juice out of them, charring the limes adds a slightly smoky flavor.
- Peanut butter – Since the sauce is smooth, I recommend using creamy peanut butter.
- Tomato – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this sauce since, as they cook, they won’t water the sauce down and there’s no need to peel them first. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
- Rice Noodles – I use medium-thickness wide rice noodles. They are the ones that look similar to fettuccine. These noodles are simply made from rice flour and water (though sometimes tapioca flour or cornstarch are added) making them naturally gluten-free.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Don’t skip the charred lime! Charring the limes does more than add a pretty garnish. The heat brings out more juice while adding a subtle smoky flavor that helps balance the richness of the peanut sauce. Char all of the limes at once, then squeeze the warm juice into the sauce and save a few halves for serving.
Swaps and Substitutions
- Rice noodles: Use soba noodles or spaghetti if you don’t have pad Thai-style rice noodles.
- Peanut butter: Use creamy peanut butter for the smoothest sauce.
- Soy sauce: Use tamari for a gluten-free option.
- Orange juice: Fresh orange juice can be used in place of bottled orange juice.
- Roma tomato: Substitute another meaty, lower-water tomato if needed.
- Lemongrass: Use prepared lemongrass paste if fresh lemongrass is difficult to find.
- Chili onion crisp oil: Substitute chili crisp or another crunchy chili oil for a similar spicy, savory topping.
- Peanuts: Use chopped cashews for a similar crunchy garnish.
- Cilantro: Omit the cilantro if you prefer, or substitute fresh Thai basil for a different herbal finish.
How to Make Peanut Noodles with Charred Limes (Step-by-Step)
- Sauté the aromatics. Heat a large saucepan over medium heat, add the vegetable oil and heat through. Add garlic, stirring constantly until fragrant, about 30 seconds.
- Make the sauce. Add the coriander and cumin and cook for just a few seconds before adding the orange juice, lime zest, peanut butter, tomato and soy sauce, stirring until combined.
- Simmer sauce to thicken. Add the lemongrass then bring to a simmer, cooking until slightly thickened, about 10 minutes.
- Cool and blend the sauce. Remove from heat and let cool slightly then blend until completely smooth. Return the sauce to the pot and set aside.
- Soften the rice noodles. Place the rice noodles in a large bowl filled with hot water and let soak until tender but not mushy, about 5 to 10 minutes. Drain and set aside.
- Grill limes. Cut the limes in half. Heat a grill pan over medium-high heat, add the limes cut side down, cooking until slightly charred, about 3 minutes. Remove and set aside.
- Assemble and serve. Add the noodles to the sauce, tossing to combine. Serve the noodles topped with the peanuts, chili onion crisp oil and cilantro leaves and with the charred limes.
How to Serve This Recipe
- As a main course: Serve the noodles topped with chopped peanuts, chili onion crisp oil, cilantro, and charred lime.
- Warm: Toss the softened rice noodles with the warm peanut sauce and serve immediately for a comforting dinner.
- Chilled: Let the noodles cool and serve them cold for an easy lunch or make-ahead noodle dish.
- With extra crunch: Add the peanuts just before serving so they stay crisp against the creamy sauce.
- With more heat: Pass additional chili onion crisp oil at the table for anyone who wants a spicier bowl.
- As a packed lunch: Serve the noodles chilled and pack the charred lime separately so it can be squeezed over the noodles just before eating.
How to Store This Recipe
- Refrigerator: Store leftover noodles in an airtight container in the refrigerator for up to 3 days.
- Sauce: If preparing the components ahead of time, store the peanut sauce separately from the noodles and toss them together before serving.
- Toppings: Store the peanuts, chili onion crisp oil, and cilantro separately so they retain their texture and freshness.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a small splash of water if the peanut sauce has thickened.
- Serving cold: Leftover noodles can also be served chilled, making them especially convenient for lunches and meal prep.
FAQ – Frequently Asked Questions
Yes. Soba noodles, spaghetti or fettuccine can be substituted for the pad Thai-style rice noodles used in this recipe. The rice noodles are naturally gluten-free, while the other noodle options may not be.
Yes. These peanut noodles can be served either warm or chilled, making them a good option for an easy lunch, packed meal, or make-ahead dish.
Cut the limes in half and cook them cut-side down in a hot grill pan for about 3 minutes, until they are lightly charred. The heat helps release more juice while adding a subtle smoky flavor to the finished noodles.
The noodles have a savory, nutty flavor with heat from the chili onion crisp oil. Add more or less chili onion crisp depending on your preferred spice level.
Yes. Use a vegetarian soy sauce or another suitable savory sauce in place of any non-vegetarian soy sauce, and pair the noodles with crispy tofu or vegetables for a vegetarian meal.
Other Recipes to Try
Loved these versatile noodles? Check out some of my other favorite Asian-inspired recipes below:
- Pad Thai with Shrimp
- Spicy Dan Dan Noodles with Bok Choy and Crunchy Chili Oil
- Thai Lime Beef over Bean Thread Noodles
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Peanut Noodles with Charred Limes
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Ingredients:
For the peanut sauce:
- ¼ cup vegetable oil
- 6 cloves garlic, smashed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 cup orange juice
- 1 teaspoon lime zest
- ½ cup peanut butter
- 1 medium Roma tomato, cored and diced
- 2 tablespoons soy sauce (or tamari)
- 2 stalks lemongrass, split lengthwise
For the noodles and assembly:
- 8 ounces pad Thai rice noodles
- 4 medium limes, divided
- 2 tablespoons roughly chopped peanuts
- ¼ cup chili onion crisp oil
- Handful cilantro leaves
Instructions:
For the peanut sauce:
- Heat a large saucepan over medium heat, add the vegetable oil and heat through. Add garlic, stirring constantly until fragrant, about 30 seconds.
- Add the coriander and cumin and cook for just a few seconds before adding the orange juice, lime zest, peanut butter, tomato and soy sauce, stirring until combined.
- Add the lemongrass then bring to a simmer, cooking until slightly thickened, about 10 minutes.
- Remove from heat and let cool slightly then blend until completely smooth. Return the sauce to the pot and set aside.
For the noodles and assembly:
- Place the rice noodles in a large bowl filled with hot water and let soak until tender but not mushy, about 5 to 10 minutes. Drain and set aside.
- Cut the limes in half. Heat a grill pan over medium-high heat, add the limes cut side down, cooking until slightly charred, about 3 minutes. Remove and set aside.
- Add the noodles to the sauce, tossing to combine. Serve the noodles topped with the peanuts, chili onion crisp oil and cilantro leaves and with the charred limes.
Notes:
Nutrition:
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This topped with some chicken equals the perfect lunch!
Absolutely!!