A delicious and flavorful Thai Peanut Noodles recipe that combines rice noodles with a creamy peanut sauce and fresh vegetables.
Author:Jessica
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Thai
Diet:Vegetarian
Ingredients
Scale
8 ounces rice noodles
1/2 cup smooth peanut butter
1/4 cup tamari or soy sauce
2 tablespoons maple syrup
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger
1/4 teaspoon chili flakes (or to taste)
1 cup grated carrots
1 cup sliced bell peppers
1/2 cup chopped scallions
1/4 cup fresh cilantro, chopped (optional)
Lime wedges for garnish
Instructions
Prepare the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to cool. Set them aside in a large mixing bowl.
In a separate bowl, combine the peanut butter, tamari, maple syrup, rice wine vinegar, toasted sesame oil, garlic, ginger, and chili flakes. Whisk until you achieve a creamy and well-blended sauce.
Heat a large skillet or wok over medium heat. Add the cooled noodles, grated carrots, and sliced bell peppers to the pan. Drizzle the peanut sauce over the mixture and gently toss everything together, allowing it to warm for about 4-6 minutes.
Once heated through, remove from the heat and fold in the chopped scallions and cilantro, if desired.
Plate the noodles and serve with lime wedges on the side for a zesty finish.
Notes
For a protein boost, add grilled chicken, shrimp, or marinated tofu to the dish.
Enhance the veggie quotient by incorporating snap peas or broccoli florets during the last few minutes of cooking.