Thai Peanut Noodles

Thai cuisine has captured the hearts (and stomachs) of food lovers around the world with its vibrant flavors and aromatic ingredients. Known for its intricate balance of sweet, salty, sour, and spicy elements, Thai food offers a culinary experience that excites the palate. Among the many delightful dishes that Thai cuisine has to offer, Thai Peanut Noodles stand out as a delicious and healthy meal option that can be enjoyed as a quick weeknight dinner or a satisfying lunch.

Discover the vibrant flavors of Thai cuisine with this delicious Thai Peanut Noodles recipe! Perfect for a quick weeknight dinner or a satisfying lunch, this dish features chewy rice noodles coated in a rich, creamy peanut sauce. With fresh vegetables adding color and crunch, it’s a healthy meal option that's easy to customize. Learn about its ingredients, preparation steps, and even tips for meal prep. Dive into Thai culinary traditions and create a delightful dish at home!

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Ingredients

8 oz rice noodles

1/2 cup creamy peanut butter

1/4 cup soy sauce (low sodium preferred)

3 tbsp honey or maple syrup

2 tbsp rice vinegar

1 tbsp sesame oil

2 garlic cloves, minced

1-inch piece of ginger, grated

1/2 tsp red pepper flakes (adjust to taste)

1 cup shredded carrots

1 bell pepper, thinly sliced (any color)

1 cup snap peas or sugar snap peas

4 green onions, chopped

1/4 cup chopped fresh cilantro (optional)

Crushed peanuts for garnish

Lime wedges for serving

Instructions

Cook the Noodles: Begin by bringing a large pot of water to a boil. Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.

Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Mix until smooth and creamy, adding a splash of warm water if needed to thin out the sauce.

Sauté the Vegetables: In a large skillet or wok, add a drizzle of oil over medium heat and toss in the shredded carrots, bell pepper, and snap peas. Sauté for about 3-5 minutes until the vegetables are tender-crisp.

Combine Everything: Add the cooked rice noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the noodles and toss everything together until well-coated. Heat for an additional 2-3 minutes to warm through.

Serve: Remove from heat and stir in chopped green onions and fresh cilantro (if using). Plate the noodles and garnish with crushed peanuts on top. Serve with lime wedges on the side for an extra burst of flavor.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings