Easiest Spicy Thai Peanut Noodles
Indulge in the complex flavors of these Spicy Thai Peanut Noodles, where the tanginess of lime meets the richness of peanut butter. Perfect for a quick weeknight dinner or a flavorful meal prep option.
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Servings: 4
Ingredients
For the Noodles and Veggies
- 1 lb egg noodles or spaghetti
- ½ large carrot, finely sliced (a mandolin works great)
- 1 red bell pepper, thinly sliced
- 1 tablespoon sesame oil
For the Spicy Peanut Sauce
- 2 tablespoons peanut butter
- 2 tablespoons toasted sesame oil
- 1 tablespoon light soy sauce
- ½ teaspoon Chinese rice vinegar
- 1 to 3 tablespoons sriracha hot sauce, to taste
- 1- inch piece of ginger, grated
- 1 clove garlic, minced
- Zest and juice of 1 lime
- Juice of 1 large blood orange or regular orange
- ¼ cup chopped peanuts
For Serving
- 2 tablespoons thinly sliced green onions
- ¼ cup chopped cilantro
Instructions
Prepare the Noodles
- Cook the noodles according to package instructions. Once done, drain and set aside.
- Make the Spicy Peanut Sauce
- Combine all sauce ingredients in a measuring jug or small bowl. Whisk until smooth and creamy. Alternatively, blend all ingredients in a blender for about 2 minutes until smooth.
Sauté the Veggies
- Heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat.
- Add the thinly sliced red bell pepper and carrot. Sauté for about 2 minutes, or until slightly softened.
Combine and Serve
- Add the cooked noodles to the skillet with the veggies.
- Pour in ½ to ¾ of the prepared sauce, and toss to coat the noodles evenly.
- Serve the noodles in bowls, topped with chopped peanuts, sliced green onions, and cilantro.
- Drizzle the remaining sauce over the top, if desired.
Notes
- Sauce Adjustments: The sriracha hot sauce can be adjusted according to your heat preference.
- Noodle Choice: Feel free to use rice noodles for a gluten-free option.
- Veggie Options: This recipe is highly versatile; you can add other veggies like snap peas or mushrooms for variation.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–5 days or frozen for up to 2–3 months.
Enjoy your Spicy Thai Peanut Noodles!
Nutrition
Calories: 645kcal | Carbohydrates: 87g | Protein: 21g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 405mg | Potassium: 507mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2348IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg
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