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Thai Peanut Noodles with Meatballs

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Laura Doerr


  • 1 lb spaghetti or linguine noodles
  • 20 All Purpose Meatballs link in blog post
  • 4 scallions sliced
  • 1 tbsp sesame seeds for garnish
  • chopped peanuts optional for garnish

For the sauce

  • 1/2 cup creamy peanut butter
  • 1/2 cup low sodium soy sauce
  • 2 tsp sesame oil
  • 4 tbsp honey
  • 2 tsp garlic chili paste or sriracha
  • 2 tbsp rice vinegar
  • 3 cloves garlic
  • 1/2 tsp ground ginger
  • 1/4 cup water


  1. Cook noodles according to package instructions to al dente. You want them slightly under-done. Reserve about 1/2 cup of the pasta water before draining.

  2. Whisk all sauce ingredients together in a bowl, set aside.

  3. Add all-purpose meatballs to a large microwavable bowl. Add about 1/2 cup water. Microwave for 4-5 minutes, stirring in-between each minute until warm.

  4. Drain pasta, add pasta back to pot on a med-low stove, add sauce and toss pasta to coat. Thin sauce out if needed with reserved pasta water. Toss in warmed meatballs. Once all combined and warmed through, garnish with sesame seeds and chopped scallions, and optional chopped peanuts for crunch.

Recipe Notes

Make it vegetarian and leave out the meatballs. Add your favorite veggies like bell peppers, onions, and broccoli!