Easy & Delicious Thai Peanut Noodles
Silky noodles tossed in a creamy, zesty Thai-inspired peanut sauce with crunchy veggies and fresh herbs. Ready in under 30 minutes and perfect warm or cold.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 oz rice noodles medium-width
- 0.5 cup creamy peanut butter
- 0.25 cup low-sodium soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp sriracha to taste
- 2 clove garlic minced
- 1 tbsp fresh ginger grated
- 0.5 cup hot water to thin the sauce as needed
- 1 cup carrots julienned
- 1 whole red bell pepper thinly sliced
- 0.5 cup fresh cilantro chopped
- 0.33 cup roasted peanuts chopped
- 3 whole green onions thinly sliced
- 12 oz cooked chicken or extra-firm tofu optional
Instructions
Preparation Steps
- Cook noodles in a large pot of salted boiling water according to package directions until just tender. Drain and rinse under cold water to stop cooking; set aside.
- Make the peanut sauce: In a large bowl, whisk together peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, sriracha, garlic, and ginger. Gradually whisk in hot water until the sauce is smooth and pourable.
- Add the cooled noodles to the bowl and toss until evenly coated with the sauce.
- Add carrots, bell pepper, half the cilantro, and half the green onions. If using chicken or tofu, add it now. Toss to combine.
- Taste and adjust seasoning with more lime juice for brightness, soy sauce for salt, or sriracha for heat.
- Garnish with remaining green onions, cilantro, and chopped peanuts.
- Serve immediately warm or chill for 20 minutes for a cool, refreshing noodle salad.
Notes
For gluten-free, use gluten-free tamari and rice noodles. Thin the sauce with additional hot water a tablespoon at a time until it clings to the noodles without clumping.