Spicy Thai Peanut Noodles

$- 8 oz rice noodles - 1 cup shredded carrots - 1 cup bell pepper, thinly sliced - 1 cup zucchini, spiralized or julienned - 1/2 cup green onions, finely chopped - 1/2 cup fresh cilantro, roughly chopped - 1/2 cup creamy peanut butter - 1/4 cup soy sauce (use tamari for gluten-free) - 2 tablespoons freshly squeezed lime juice - 2 tablespoons maple syrup or honey - 1 tablespoon sesame oil (plus more for stir-frying) - 2 teaspoons sriracha sauce (adjust for more heat) - Crushed peanuts and lime wedges for garnish You can add a few extras to make the dish even better. Here are some ideas: - Chopped peanuts for added crunch - Lime wedges for extra zing - Extra cilantro for a fresh taste - Sesame seeds for a nutty flavor If you need to swap ingredients, here are some easy options: - For rice noodles, try soba or whole wheat pasta. - Use almond or sunflower seed butter instead of peanut butter. - Substitute maple syrup with agave nectar or coconut sugar. - For sriracha, use chili paste or red pepper flakes. - Replace zucchini with bell peppers or snap peas. These swaps keep the recipe tasty and fun! {{ingredient_image_2}} To start, cook the rice noodles according to the package instructions. This usually takes around 6 to 8 minutes. Once they reach al dente, drain them well. Rinse the noodles under cold water. This stops the cooking and keeps them from sticking together. Set the noodles aside for later. Next, grab a large mixing bowl. In it, combine the creamy peanut butter, soy sauce, lime juice, maple syrup or honey, sesame oil, and sriracha sauce. Whisk these ingredients well until you achieve a smooth sauce. If the sauce feels too thick, add a tablespoon of warm water. Keep whisking until you reach a nice consistency. Now it’s time to cook the veggies. Heat a large skillet or wok over medium-high heat. Add a splash of sesame oil or a bit of water for a lighter option. Once hot, toss in the shredded carrots, bell pepper, and zucchini. Stir-fry these vegetables for about 3 to 4 minutes. You want them tender but still crisp. Add the reserved rice noodles to the skillet with the veggies. Pour the peanut sauce over everything. Gently toss the noodles and vegetables together. Make sure the noodles get coated with the sauce. Cook for another 2 to 3 minutes, just to heat everything through. Remove the skillet from heat. Stir in the chopped green onions and fresh cilantro. Taste the dish and adjust the flavor. You can add more sriracha or soy sauce if needed. To serve, plate the hot noodles. Garnish with crushed peanuts and lime wedges on the side. This adds a nice touch of flavor and makes it look great! To cook perfect rice noodles, follow the package instructions closely. Usually, you boil them for a few minutes. Check for doneness; they should be tender but not mushy. After draining, rinse them under cold water. This step stops the cooking and keeps them from sticking together. If you want extra flavor, toss them with a little sesame oil after rinsing. This adds a nice touch. The sauce needs to be smooth and creamy. Start by mixing the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and sriracha. If it feels too thick, add warm water, a little at a time. Whisk until you reach your desired consistency. It should coat the noodles well, but not be runny. A great sauce makes your dish shine. For those who love spice, don't be shy with the sriracha! Start with two teaspoons, but you can always add more. Taste as you go. You might also try adding chili flakes or fresh chopped chilies for extra heat. If it gets too spicy, balance with more peanut butter or a touch of honey. Finding your perfect spice level can make this dish even more enjoyable. Pro Tips Choose the Right Noodles: For the best texture, use high-quality rice noodles that are specifically labeled for stir-frying. They should be cooked until just tender to prevent mushiness. Customize Your Veggies: Feel free to mix and match vegetables based on your preference or seasonal availability. Broccoli, snap peas, or bean sprouts can add great flavor and crunch! Adjusting Spice Levels: If you're unsure about the heat level, start with less sriracha and add more gradually. You can always add more spice but can’t take it back! Make Ahead for Meal Prep: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat in a skillet with a little water to loosen the sauce before serving. {{image_4}} You can easily add protein to your Spicy Thai Peanut Noodles. For chicken, use grilled or sautéed pieces. Cook the chicken ahead, then toss it with your noodles. If you prefer tofu, use firm tofu. Cut it into cubes and pan-fry until golden. Shrimp is another great option. Sauté the shrimp until they turn pink and add them right before serving. To make this dish gluten-free, substitute regular soy sauce with tamari. Tamari tastes similar but is made without wheat. Also, ensure your rice noodles are labeled gluten-free. Most rice noodles are safe, but always check the package. If you want a vegan dish, simply use maple syrup instead of honey. The rest of the ingredients are already vegan-friendly. For the protein, stick with tofu or even chickpeas. Both options add great flavor and texture. These variations let you customize your meal. Enjoy experimenting with different proteins and dietary needs! To store leftovers of Spicy Thai Peanut Noodles, put them in an airtight container. Make sure the noodles cool down first. This helps avoid sogginess. You can store them in the fridge for up to four days. When you're ready to eat your leftovers, heat them in a pan over medium heat. Add a splash of water or a bit of sesame oil. This will help revive the sauce and prevent sticking. Stir often until warmed through. You can also use a microwave. Just cover the bowl to keep moisture in. Heat for about one to two minutes, stirring halfway through. These noodles are best enjoyed fresh, but they last well in the fridge. If stored correctly, they stay good for about four days. If you freeze them, they can last up to three months. However, the texture may change when thawed. If you need a substitute for peanut butter, try almond butter. You can also use sunflower seed butter for a nut-free option. Both will give a similar creamy texture and nutty flavor, but taste a bit different. You can adjust the sweetness and saltiness in the sauce to match your taste. Yes, you can make this dish ahead of time. Cook the noodles and prepare the sauce. Store them separately in the fridge. When you are ready to eat, stir-fry the veggies and mix everything together. This keeps the noodles from getting mushy. These noodles can be as spicy as you want! The base recipe uses two teaspoons of sriracha. If you love heat, add more sriracha to your taste. You can also use fresh chilies for extra spice. Start small and taste as you go. This recipe is easy to adapt. To make it gluten-free, use tamari instead of soy sauce. For a vegan option, replace honey with maple syrup. Check if your peanut butter is vegan, too. Always read labels to stay safe with allergies. Spicy Thai Peanut Noodles are easy to make and packed with flavor. You learned about key ingredients, cooking steps, and tips for the best taste. Plus, we discussed variations for different diets and how to store leftovers. Try these noodles to impress friends or spice up your dinners. Enjoy experimenting with flavors and making this dish your own!$

A flavorful dish featuring rice noodles tossed in a creamy peanut sauce with fresh vegetables.

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Prep Time 15

Cook Time 15

Total Time 30

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
1 cup zucchini, spiralized or julienned
0.5 cup green onions, finely chopped
0.5 cup fresh cilantro, roughly chopped
0.5 cup creamy peanut butter
0.25 cup soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons maple syrup or honey
1 tablespoon sesame oil
2 teaspoons sriracha sauce
to taste crushed peanuts for garnish
to taste lime wedges for garnish

Instructions

Cook the rice noodles according to package directions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
In a mixing bowl, combine peanut butter, soy sauce, lime juice, maple syrup (or honey), sesame oil, and sriracha. Whisk until smooth, adding warm water if needed.
Heat a skillet or wok over medium-high heat. Add sesame oil or water. Stir-fry carrots, bell pepper, and zucchini for 3-4 minutes until tender-crisp.
Add the cooked rice noodles to the skillet with the vegetables. Pour the peanut sauce over and toss to coat, cooking for an additional 2-3 minutes.
Remove from heat and stir in green onions and cilantro. Adjust seasoning with more sriracha or soy sauce as desired.
Plate the noodles and garnish with crushed peanuts and lime wedges.

Notes

For a gluten-free option, substitute soy sauce with tamari.

Keyword noodles, peanut sauce, spicy, vegetarian