Go Back
- 8 oz rice noodles - 1/2 cup creamy peanut butter - 2 tablespoons soy sauce For this recipe, rice noodles serve as the base. They soak up the flavors of the sauce well. Creamy peanut butter adds richness and depth. Soy sauce brings in that salty umami taste. Together, these three create a strong foundation for your dish. - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1/2 cup chopped green onions Adding vegetables not only boosts nutrition but also adds color. Shredded carrots provide crunch and sweetness. Red bell pepper adds a fresh, sweet flavor. Green onions give a mild onion taste and a beautiful garnish. These veggies complement the noodles perfectly. - 2 tablespoons lime juice - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon honey or maple syrup Lime juice brightens the dish with its tang. Sriracha adds heat, so feel free to adjust it. Honey or maple syrup balances the spice with sweetness. These enhancements make the sauce more complex and delicious. For the complete recipe, check out the Full Recipe section. 1. Boil water and cook rice noodles: Fill a large pot with water. Place it on high heat and bring it to a boil. Add 8 oz of rice noodles to the pot. Cook them according to the package instructions, usually about 4 to 6 minutes. 2. Drain and rinse noodles: Once the noodles are tender, drain them in a colander. Rinse the noodles under cold water. This stops the cooking process and keeps them from sticking together. Set the noodles aside. 1. Whisk together sauce ingredients: In a medium bowl, add 1/2 cup of creamy peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, and 1 tablespoon of sriracha. Also, add 1 tablespoon of honey and 2 cloves of minced garlic. For a fresh kick, include 1 teaspoon of grated ginger. Whisk until the sauce is smooth and creamy. 2. Adjust sauce consistency as needed: If the sauce feels too thick, add a tablespoon of warm water. Mix well until you reach the desired consistency. 1. Mix noodles with vegetables: In a large mixing bowl, combine the cooked noodles with 1 cup of shredded carrots, 1 sliced red bell pepper, and half of the chopped green onions. 2. Pour sauce over noodle mixture: Drizzle the peanut sauce over the noodle and vegetable mix. Use tongs or a spoon to toss everything together gently. Ensure that all noodles and veggies are well coated in the sauce. 1. Plate the dish: Take a serving bowl and fill it with the spicy peanut noodles. Make sure to arrange them nicely for a great look. 2. Add garnishes: Top the dish with the remaining green onions, some chopped cilantro, and a sprinkle of crushed peanuts. This adds a nice crunch and fresh flavor to your meal. Ready to dive into a bowl of Spicy Thai Peanut Noodles? For the full recipe, check the earlier section! To get the right sauce consistency, mix the peanut butter well. If it is too thick, add warm water, one tablespoon at a time, until it flows nicely. This will make it easier to coat the noodles. For heat, you can adjust the sriracha. Start with one tablespoon and taste. If you want more spice, add more sriracha a little at a time. This way, you can control the heat level just for you. To avoid sticky noodles, rinse them well with cold water after cooking. This stops the cooking process and removes excess starch. Stir them gently while rinsing to separate any clumps. You can also cook noodles in broth instead of water for added flavor. Another method is to soak dry noodles in hot water for about 15 minutes. This softens them without boiling. Garnishing makes the dish pop! Use chopped cilantro and crushed peanuts on top. Green onions add a fresh touch. For serving, try a colorful plate or bowl. A sprinkle of sesame seeds can add a nice look too. You can serve it cold or warm, depending on your mood. For the full recipe, check the earlier sections! {{image_2}} You can boost your Spicy Thai Peanut Noodles by adding protein. Here are some great options: - Shrimp: Cook shrimp in a pan over medium heat for about 3-4 minutes, until they turn pink. Add them to the noodles once cooked. - Chicken: Sauté bite-sized chicken pieces in a pan for 6-8 minutes, until no longer pink. Mix them into your noodle dish. - Tofu: Press and cube firm tofu. Sauté in a pan until golden brown, about 5-7 minutes. Stir it into your noodles for a tasty twist. Each protein brings a unique flavor to the dish and makes it more filling. You can easily adjust this recipe for different diets: - Gluten-Free: Use gluten-free soy sauce or tamari in the sauce. Check the rice noodles to ensure they're gluten-free. - Vegan: Replace honey with maple syrup for a completely plant-based meal. - Nut Allergies: Substitute peanut butter with sunflower seed butter or tahini for a nut-free option. These adaptations keep the dish tasty while meeting dietary needs. To enhance your flavors, try these ideas: - Herbs: Fresh basil or mint can add a refreshing touch. Chop them and sprinkle on top of your noodles before serving. - Vegetables: Add more veggies like snow peas, broccoli, or bell peppers for a colorful dish. Sauté them briefly before mixing with the noodles. These additions create a more vibrant and unique dish that excites the palate. For the full recipe, check out the detailed steps provided earlier. Store your Spicy Thai Peanut Noodles in an airtight container. Glass containers work best to keep flavors fresh. The noodles can last up to three days in the fridge. Always check for any signs of spoilage, like smell or texture change. To reheat the noodles, use a microwave or stovetop. For the microwave, heat in short bursts of 30 seconds. Stir between each burst to avoid hot spots. On the stovetop, add a splash of water and heat over medium-low. This helps keep the noodles moist. Add a bit more sauce if needed to enhance flavor. To freeze, divide the noodles into meal-sized portions. Use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When ready to eat, defrost in the fridge overnight. Reheat as mentioned above for the best results. You make Spicy Thai Peanut Noodles in just a few steps. First, cook the rice noodles in boiling water according to package directions. Then, drain and rinse them in cold water. Next, whisk together the sauce in a bowl, mixing peanut butter, soy sauce, lime juice, sriracha, honey, garlic, and ginger. In a large bowl, combine the cooked noodles with shredded carrots and bell pepper. Pour the sauce over the noodles and toss everything together. Finally, garnish with green onions, cilantro, and crushed peanuts. Yes, you can make this dish ahead of time. Cook the noodles and prepare the sauce a few hours in advance. Store them separately in the fridge. When you're ready to eat, mix the noodles and sauce together. You can add fresh vegetables just before serving for the best taste. If you have allergies to peanuts, use sunbutter or almond butter as a substitute. Both options provide a creamy texture. You can also try tahini, which is made from sesame seeds. Each option will change the flavor a bit, but they still work well in this dish. Yes, Spicy Thai Peanut Noodles are great for meal prep. You can portion them into containers for easy lunches or dinners. Store the noodles and sauce separately to keep them fresh. This way, the noodles won’t get mushy. They stay tasty in the fridge for about four days. This blog post highlights a tasty recipe for Spicy Thai Peanut Noodles. We covered the key ingredients like rice noodles and peanut butter, along with helpful tips for cooking and storage. You can customize the dish with proteins and veggies to suit your taste. Enjoy the rich flavors at home! It’s easy and fun to make. With these clear steps and variations, you can impress at any meal. Dive in and start creating your own version today!

Spicy Thai Peanut Noodles

Satisfy your cravings with these Spicy Thai Peanut Noodles, a quick and delicious dish ready in just 30 minutes! With creamy peanut butter, vibrant veggies, and a kick of sriracha, this recipe is perfect for a fast weeknight meal or a cozy dinner. Discover how to whip up this scrumptious dish with our simple step-by-step guide. Click through to explore the full recipe and make your taste buds dance!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

1/2 cup creamy peanut butter

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon sriracha (adjust to taste)

1 tablespoon honey or maple syrup

2 cloves garlic, minced

1 teaspoon grated ginger

1 cup shredded carrots

1 red bell pepper, thinly sliced

1/2 cup chopped green onions

1/4 cup chopped cilantro (for garnish)

Crushed peanuts (for garnish)

Instructions
 

Cook the Noodles: In a large pot, bring water to a boil and cook the rice noodles according to package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.

    Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sriracha, honey (or maple syrup), minced garlic, and grated ginger until smooth and creamy. If the sauce is too thick, add a tablespoon of warm water to reach desired consistency.

      Combine Noodles and Vegetables: In a large mixing bowl, combine the cooked noodles with shredded carrots, sliced bell pepper, and half of the chopped green onions.

        Mix in the Sauce: Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together gently until the noodles and vegetables are evenly coated with the sauce.

          Garnish and Serve: Plate the spicy peanut noodles and garnish with the remaining green onions, chopped cilantro, and crushed peanuts.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4