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Thai Peanut Noodles Recipe

Thai · Main course · 25 min total

A quick and flavorful noodle dish with a creamy, spicy peanut sauce, perfect for a weeknight dinner.

Ingredients

• 8 oz dried rice noodles (linguine-width)
• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon sriracha or chili garlic sauce
• 2 cloves garlic, minced
• 1/4 cup warm water
• 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 4 green onions, sliced
• 1/4 cup chopped roasted peanuts
• Fresh cilantro for garnish

Instructions

1. Cook rice noodles according to package directions; drain and rinse with cold water. Set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, brown sugar, rice vinegar, lime juice, sriracha, garlic, and warm water until smooth.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper and carrots; stir-fry for 2-3 minutes until tender-crisp.
4. Add cooked noodles and peanut sauce to the skillet. Toss to coat evenly and heat through, about 1-2 minutes.
5. Remove from heat. Stir in green onions. Serve topped with chopped peanuts and cilantro.

Tips

• For extra protein, add cooked chicken, shrimp, or tofu.
• Adjust sriracha to your preferred spice level.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water.

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