Peanut Satay Noodles

5 from 1 vote
This Thai peanut satay noodles dish is loaded with veg. Made with sautéed roasted squash, edamame, zucchini noodle and bok choy, and served with rice noodle. It’s comforting, creamy, and indulgent.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
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Jan 9, 2019 (Last updated Sep 12, 2021) by Hannah Sunderani

Peanut Satay Noodles

Do you need a cozy bowl to get through the winter blues? I’ve got you covered with my Peanut Satay Noodles! It doesn’t get more comforting than this. Because come winter, I crave curry dishes and noodle bowls like they’re going out of style. 

This cozy bowl is most certainly Thai inspired with its peanut dressing and rice noodles to pair. Which, when you think about it begs the question, “How come Thai people founded warming curries when their climate is SO hot!?” Are they onto something we don’t know? If I were to guess I’d say that given cozy curry bowls are the only good thing about cold weather, they wanted to have their cake and eat it too. Definitely #Livingtheirbestlife with year round warm weather AND delicious cozy curry bowls.

Peanut Satay Noodles

In fact, it was the brisk winter weather over the holiday break. While we were in Chamonix, France, that got me onto this cozy Squash and Zucchini Peanut Curry. My friends and I hit up a lunch spot called “Hibou Deli” where they served a Peanut Squash Satay with sticky rice. (If you’re ever in Chamonix this deli is a must try!). After walking around the city and getting chilled to the bone, it was just what the doctor ordered. Hearty, wholesome, warming and loaded with veg! 

And so ever since that magical encounter with the peanut curry from Hibou Deli, I’ve been on a mission to remake it. And I must admit, this Peanut Satay Noodles recipe is pretty damn close.

The recipe is nutty and aromatic. It’s lush and creamy from the warm peanut butter and coconut milk, with bold deep undertones from tamari and miso. And loaded with veg! Made by roasting squash in the oven, then sautéing, edamame, zucchini noodle and bok choy. I love to pack my curries with lots of veg to fill me up instead of relying solely on noodles. This way I’m getting an indulgent bowl, but not skimping on nutrition. 

Satay Noodles

As for the dressing, I’ve mixed peanut butter with coconut milk, sesame oil, tamari, miso paste, cayenne and lime. As described above, it’s nutty and rich with deep flavours from the tamari and miso. The lime helps to bring it back to balance by adding brightness, and the cayenne gives it a gentle spice. It’s got to be one of my favourite dressings at the moment. Especially to sauté vegetables for an asian fusion style dish. Literally try it with anything! Another favourite is broccoli, edamame and cabbage.

For serving, I chose to pair my Peanut Satay Noodles with brown rice noodles. It’s a really fun way to switch it up from regular rice. And somehow rice in noodle form just tastes better. However, regular rice or pita bread would make a delicious combo too!

Satay Noodle Recipe

Overall you’re looking at a killer cozy dish to pick up your spirits in this freezing cold weather. I dare you not to smile upon sitting down to a bowl of this cozy peanut curry. And it’s definitely a dish you can share with the vegan skeptics – as long as they don’t have an aversion to peanut butter. And if that’s the case, perhaps we should be rethinking our friend groups for 2019? (Kidding).

This Peanut Satay Noodles recipe is one to add to your list of winter indulgence. I do hope you’ll give this comforting Thai noodle bowl a try.  And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


Peanut Satay Noodles

5 from 1 vote
This Thai peanut satay noodles dish is loaded with veg. Made with sautéed roasted squash, edamame, zucchini noodle and bok choy, and served with rice noodle. It’s comforting, creamy, and indulgent.
Peanut Satay Noodles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 50 minutes
Serves 6 people


  • 1 lb butternut squash , or kabocha squash
  • 1 cup edamame
  • 1 zucchini
  • 1 bok choy , chopped (or handful spinach)
  • 1 package brown rice noodles (250g)
  • 1/4 cup peanuts , chopped (optional for topping)
  • 4 green onion (optional for topping)
  • 1-2 sprigs fresh basil (optional for topping)

Peanut Sauce Dressing:

  • 1/3 cup all-natural peanut butter
  • 1/3 cup coconut milk
  • 1 tbsp sesame oil
  • 2 tbsp tamari
  • 1 tsp white miso
  • 1 /2 tsp cayenne pepper flakes
  • 1 lime juiced


  • Make your peanut sauce: Add peanut butter, coconut milk, sesame oil, tamari, miso paste, cayenne flakes, and lime juice to a bowl. Whisk with fork to combine until smooth.
  • Preheat oven to 200C/400F. Cut squash into small bite sized pieces discarding the tough skin. (If using a kabocha squash you do not have to peel the skins, as they are soft and edible). Arrange onto a parchment lined baking tray and bake for 15 minutes, or until softened. Soak rice noodles in warm water for 10 minutes.* In a saucepan bring water to boil, add rice noodle and cook for approx. 5 minutes, or until al-dente. Strain, and reserve noodle water.
  • Spiralize zucchini into noodle shape. (Or grate, or chop into thin bite sized pieces). Toss zucchini into a saucepan and sauté on medium heat for 5 minutes, or until warm and just cooked. (Optional to add splashes water, or 2 tsp neutral oil if needed to stop veg from sticking).
  • Add edamame and bok choy to saucepan. Stir until bok choy is wilted, approx. 1-2 minutes. Add the cooked squash, noodles and peanut sauce. Mix to combine. (Optional to add splashes of reserved noodle water to thin if sauce is too thick). Serve in bowls topped with chopped peanuts, green onion and fresh basil.


*Soaking the rice noodles in warm water for 10 minutes helps remove the starch, and stops them from sticking when cooked. 
Squash will cook faster when you cut into smaller pieces. Optimal is 1-2 inches in diameter for quick cooking. Line baking tray with parchment paper to ensure no sticking.
This recipe will keep in fridge for 3-5 days.



Calories: 540kcal | Carbohydrates: 81g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Sodium: 555mg | Potassium: 1042mg | Fiber: 12g | Sugar: 8g | Vitamin A: 14579IU | Vitamin C: 92mg | Calcium: 229mg | Iron: 3mg

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  1. What are the red chunks(peppers?) in the photo? The recipe doesn’t list anything red and large like that.

  2. We love a good peanut sauce! This recipe definitely delivers. It tastes so yummy and we love the veg combo. I didn’t add the cayenne flakes because I’m a baby when it comes to spice, and I added more chopped peanut (half a cup) because we’re a sucker for this topping. I’m adding this to our list of favourite recipes!

    • I am so glad that you enjoyed this recipe Krystal! And that you modified it to taste with a little less cayenne! I sometimes do this when we have company for dinner, and then serve the cayenne on the side for those who love spice like my Dad. 🙂 Thanks for the sweet comment.