Thai Peanut Noodles are a delightful dish that combines the rich, nutty flavor of peanut sauce with tender noodles and fresh vegetables. This popular dish originates from Thai cuisine, where bold flavors and fresh ingredients are celebrated. The beauty of Thai Peanut Noodles lies in their versatility — they can be enjoyed hot as a stir-fried dish or served cold as a refreshing noodle salad.
Ingredients
Scale:
8 oz rice noodles (or gluten-free noodles)
1/2 cup creamy peanut butter
1/4 cup soy sauce (or tamari for gluten-free option)
2 tbsp honey or maple syrup
2 tbsp rice vinegar
1 tbsp sesame oil
1-2 tsp sriracha or chili paste
1-2 cloves garlic, minced
1-2 tbsp water (to thin the sauce)
1 cup mixed vegetables (bell peppers, carrots, broccoli)
2 green onions, sliced
1/4 cup peanuts, chopped (for garnish)
Instructions
Start by cooking the rice noodles according to the package instructions. Drain and set aside.
In a medium bowl, combine the creamy peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, sriracha, and minced garlic. Whisk together until smooth. Add water if the sauce is too thick.
If you’re adding vegetables, heat a large frying pan or wok over medium heat. Add a splash of oil and stir-fry the mixed vegetables until they are tender but still crisp, about 3-5 minutes.
Add the cooked noodles to the pan with the vegetables. Pour the peanut sauce over the noodles and toss everything together until well-coated and heated through, approximately 2-3 minutes.
Remove from heat and top with sliced green onions and chopped peanuts.
