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- 8 oz rice noodles - 1 cup shredded carrots - 1 cup bell pepper - 1 cup zucchini - 1/2 cup creamy peanut butter - 1/4 cup soy sauce or tamari - 2 tablespoons lime juice - 2 tablespoons maple syrup or honey - Crushed peanuts - Lime wedges - Fresh cilantro and green onions The key to great Spicy Thai Peanut Noodles lies in the right mix of fresh vegetables and sauces. Rice noodles serve as a perfect base. They soak up flavors well. I love using carrots for crunch and color. Bell peppers add sweetness, and zucchini gives a nice texture. For the sauce, creamy peanut butter is a must. It brings that rich, nutty flavor. Soy sauce or tamari adds saltiness. Lime juice brightens the dish, while maple syrup or honey balances the heat. This combination makes every bite tasty. Don't forget the garnishes! Crushed peanuts add crunch. Lime wedges give that zesty kick. Fresh cilantro and green onions add color and freshness. Together, these ingredients create a dish that is not only easy to make but also bursting with flavor. {{ingredient_image_1}} 1. First, boil water in a large pot. 2. Add 8 oz of rice noodles. Cook them for about 6-8 minutes. 3. When they are soft, drain the noodles. 4. Rinse them under cold water. This stops the cooking. It also helps keep them from sticking together. Set the noodles aside. 1. In a large bowl, combine 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce, and 2 tablespoons of lime juice. 2. Add 2 tablespoons of maple syrup or honey and 1 tablespoon of sesame oil. 3. Finally, mix in 2 teaspoons of sriracha. Whisk until everything is smooth. 4. If the sauce is too thick, add a tablespoon of warm water. This helps with the consistency. 1. Heat a large skillet or wok over medium-high heat. 2. Add a splash of sesame oil or a bit of water. 3. Add 1 cup of shredded carrots, 1 cup of sliced bell pepper, and 1 cup of zucchini. 4. Stir-fry these veggies for about 3-4 minutes. You want them to be tender-crisp, not mushy. 1. Add the cooked noodles to the skillet with the veggies. 2. Pour the peanut sauce over the top. 3. Use tongs to gently toss everything together. 4. Heat for another 2-3 minutes until everything is hot. 5. Stir in 1/2 cup of chopped green onions and 1/2 cup of chopped cilantro. Adjust with more sriracha or soy sauce if needed. To make your peanut sauce just right, focus on its thickness. Start with creamy peanut butter. Mix it well with soy sauce, lime juice, and maple syrup. If your sauce feels thick, add a bit of warm water. This will help you reach the right consistency. For allergies, you can swap peanut butter for sunflower seed butter. Use tamari instead of soy sauce for gluten-free needs. For stir-frying, I recommend a wok or a large skillet. These pans give you space to toss your food. Heat the pan well before adding oil. A hot pan helps cook the veggies fast. If your stove has different heat levels, adjust accordingly. Medium-high heat works best for this dish. Keep an eye on the cooking time to prevent burning. When serving, make your dish pop! Use a large bowl or plate. Add the noodles in the center and top with crushed peanuts. Lime wedges on the side add a fresh look. For sides, pair it with a light salad or spring rolls. A cold drink, like iced tea, complements the spice nicely. Pro Tips Fresh Ingredients: Use the freshest vegetables you can find for the best flavor and texture in your dish. Adjust the Spice: Feel free to add more sriracha if you like it spicier, or reduce it for a milder flavor. Peanut Butter Choice: Choose a natural creamy peanut butter for a smoother sauce that blends well with the other ingredients. Garnish Wisely: Don't skip the crushed peanuts and lime wedges; they add a delightful crunch and acidity that elevate the dish. {{image_2}} You can add protein to your spicy Thai peanut noodles for a heartier meal. Tofu, chicken, or shrimp all work great. - Tofu: Use firm or extra-firm tofu for the best texture. - Chicken: Cut chicken breast into thin strips. Cook until golden brown. - Shrimp: Use peeled and deveined shrimp. Cook until pink and opaque. For cooking, you can stir-fry the protein in the same pan as your veggies. This keeps flavors bold and bright. Feel free to swap vegetables based on what you have. Many veggies fit well in this dish. - Broccoli: Add small florets for crunch. - Snap Peas: Toss in snap peas for a sweet bite. - Mushrooms: Add sliced mushrooms for earthiness. Seasonal vegetables are also a great choice. In summer, use fresh corn or bell peppers. In fall, try adding butternut squash or kale. To adjust the heat, play with the sriracha. Start with the recommended amount. If you love spice, add more. - More Sriracha: Add a teaspoon at a time until it’s just right. - Alternative Spices: Try chili flakes or a dash of hot sauce. Remember, you can always add heat, but it's hard to take it away. Adjust to your taste for a perfect balance! Store your Spicy Thai Peanut Noodles in an airtight container. This keeps them fresh. They last about 3 to 5 days in the fridge. When you want to eat them, just take them out and reheat. To freeze, place the noodles in a freezer-safe bag. Squeeze out the air to avoid freezer burn. They can last up to 3 months in the freezer. When ready, thaw them overnight in the fridge. To reheat, just warm them in a pan. You can add a splash of water to help them heat evenly. To refresh your noodles, add a bit of warm water. This helps loosen them up. If the sauce is too thick, mix in some more soy sauce or lime juice. This will keep everything tasty. To prevent sogginess, store noodles and sauce separately if possible. This way, they stay fresh and crunchy. Yes, you can prepare this dish in advance. To do this, cook the noodles and veggies. Make the peanut sauce too. Store each part separately in airtight containers. Keep the noodles and veggies in the fridge. They can last for up to three days. When ready to eat, heat the noodles and veggies in a pan. Add the sauce and stir until warm. You can easily make this dish gluten-free! Use rice noodles, which are naturally gluten-free. For the sauce, swap soy sauce with tamari. Tamari is a gluten-free soy sauce. Check labels to ensure all other ingredients are gluten-free, especially the peanut butter and maple syrup. Adjusting the heat is simple! Start with one teaspoon of sriracha in the sauce. Taste it, then add more if you like it spicy. If you want it milder, use less sriracha or skip it. You can also add a bit more peanut butter to cool the heat. This blog post shared a tasty recipe for Spicy Thai Peanut Noodles. You learned about key ingredients, like rice noodles and fresh veggies. We also covered sauces, tips for cooking, and ideas for variations. I hope you feel inspired to try this dish. It's not only fun to make but also great for sharing. Enjoy your cooking and creativity in the kitchen!

Spicy Thai Peanut Noodles

A delicious and flavorful dish featuring rice noodles tossed in a spicy peanut sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup shredded carrots
  • 1 cup bell pepper, thinly sliced (any color)
  • 1 cup zucchini, spiralized or julienned
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon sesame oil
  • 2 teaspoons sriracha or more to taste
  • to taste crushed peanuts and lime wedges for garnish

Instructions
 

  • Begin by cooking the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process; set aside.
  • In a large mixing bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup (or honey), sesame oil, and sriracha until smooth and well combined. If the sauce is too thick, you can add a tablespoon of warm water to achieve your desired consistency.
  • In a large skillet or wok over medium-high heat, add a splash of sesame oil or water. Once hot, add the shredded carrots, bell pepper, and zucchini. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  • Add the cooked rice noodles to the skillet with the vegetables, and pour the peanut sauce over the top. Gently toss everything together until the noodles are well coated in the sauce and heated through, about another 2-3 minutes.
  • Remove from heat and stir in the chopped green onions and cilantro. Adjust the seasoning with additional sriracha or soy sauce if needed.
  • Serve the noodles hot, garnished with crushed peanuts and lime wedges on the side for an extra pop of flavor.

Notes

Adjust the level of spiciness by adding more or less sriracha.
Keyword noodles, peanut sauce, spicy, vegetarian