Thai Peanut Noodles

5 from 8 votes

Thai Peanut Noodles is a warm and comforting dish ready in 15 minutes! This simple recipe is prepared with homemade peanut sauce and tossed with julienned vegetables. Add your favorite protein, or enjoy it as is! This easy and delicious meal will quickly become a family favorite!

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Asian, thai

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 387kcal

Author: Alison Corey

Ingredients

Peanut Sauce

½ cup creamy peanut butter
¼ cup soy sauce
2 tablespoon maple syrup
1 teaspoon rice vinegar
2 cloves garlic minced
1 teaspoon fresh ginger minced
¼ teaspoon red pepper flakes
1 tablespoon lime juice

Noodles and Vegetables

8 ounces rice noodles or other type of preferred noodles
1 red pepper thinly sliced
1 carrot shredded
¼ cup green onions sliced on the diagonal
¼ cup fresh cilantro roughly chopped
2 tablespoon peanuts roughly chopped

Instructions

Cook noodles according to package directions. I use instant rice noodles. To prepare instant rice noodles, place them in a large bowl, and pour boiling water over them. Allow the noodles to sit in the boiling water for 3 minutes, then drain, and rinse the noodles in cold water. Add them to a large bowl, and toss with sesame oil to keep them from sticking.
Whisk together the peanut sauce ingredients in a medium mixing bowl.
Thinly slice the red pepper, shred the carrots, and dice the green onions. Roughly chop the cilantro and shelled peanuts.
In a large bowl, toss the rice noodles in the peanut sauce, add the vegetables, and toss.
Add the noodles to your serving bowls—top with the roughly chopped cilantro and chopped peanuts. Enjoy!

Video

Notes

Notes:

Keep the Noodles from Sticking: Rice noodles can stick together easily after being drained and rinsed. The key to keeping the noodles from sticking together is to toss them in a small amount of oil. I recommend sesame oil, but you can use any oil on hand. Two teaspoons of oil should be enough.

Soften the Vegetables: I don't think the vegetables need to be cooked, but if you'd like to soften the red pepper slices and the carrots, you can sauté them for a few minutes over low-medium heat.

Make it Gluten-Free: Ensure this recipe is entirely gluten-free by using rice noodles and tamari or coconut aminos. Regular noodles and soy sauce both contain gluten.

How to Store and Keep: Store leftovers in the fridge for 3-4 days. You can enjoy them either cold or warmed up. Although, I prefer to warm them up with a tablespoon of water to bring the noodles back to life.

Nutrition