Go Back
- 8 oz rice noodles - 1 cup cucumber, julienned - 1 bell pepper (red or yellow), thinly sliced - 1 cup carrots, shredded - ½ cup cherry tomatoes, halved - ¼ cup fresh cilantro, chopped - 2 green onions, sliced - 1 tablespoon sesame oil - ¼ cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons honey or maple syrup - 2 tablespoons lime juice - 1 tablespoon sriracha - 1 clove garlic, minced - 2 tablespoons water (adjust for consistency) These ingredients create a perfect mix for Spicy Thai Peanut Noodles. The rice noodles serve as the base. They soak up all the flavors. Fresh vegetables like cucumber, bell pepper, and carrots add crunch and color. Cherry tomatoes bring sweetness, and cilantro gives a fresh taste. For the peanut sauce, creamy peanut butter is key. It provides rich flavor. Soy sauce adds saltiness, while honey or maple syrup gives a hint of sweetness. Lime juice brightens the dish, and sriracha adds spice. Garlic gives a great aroma and depth to the sauce. Use this list to gather all your ingredients. You can find the Full Recipe at the end of this article. This dish is simple, yet packed with flavor! - Bring a pot of water to a boil. - Cook rice noodles according to package instructions. - Drain and rinse under cold water. Cooking the noodles is quick and simple. I love using rice noodles because they soak up flavors well. After boiling, rinse them. This stops the cooking and keeps them from getting sticky. - Julienne cucumber, slice bell pepper, shred carrots, halve cherry tomatoes. - Set aside prepared vegetables. While the noodles cook, prep the veggies. I enjoy julienning the cucumber. It adds a nice crunch. Slicing bell peppers and shredding carrots gives color and taste. Halving cherry tomatoes adds sweetness to each bite. - Combine peanut butter, soy sauce, honey, lime juice, sriracha, and garlic. - Whisk until smooth, adjust consistency with water if necessary. This peanut sauce is the star of the dish. I mix peanut butter with soy sauce and honey for sweetness. Lime juice adds brightness, while sriracha gives heat. Whisk until smooth, and add water if it’s too thick. - Toss cooled noodles with sesame oil. - Add vegetables and pour peanut sauce over. - Mix gently until evenly coated. Once everything is ready, combine the noodles and veggies. I toss the noodles with sesame oil. This adds flavor and keeps them from sticking. Pour the peanut sauce over and mix gently. You want every noodle coated. - Sprinkle chopped cilantro on top. - Optional: Add crushed peanuts for crunch. - Serve in bowls with lime wedges. For garnish, I sprinkle fresh cilantro on top. It adds a pop of color and flavor. If you like crunch, toss on some crushed peanuts. Serve these spicy Thai peanut noodles in bowls with lime wedges for extra zest. Enjoy your meal! To get the best texture, avoid overcooking the noodles. Follow the package instructions closely. Once they're done, drain and rinse them right away. This stops the cooking process and keeps them firm. Cold water helps cool them down quickly. Want more spice? Add extra sriracha to kick it up a notch. If you like crunch, mix in some crushed peanuts with the sauce. This adds great texture and flavor to the dish. Garnish your noodles with fresh lime wedges and sesame seeds. This not only adds flavor but also makes the dish look great. Serve it in colorful bowls to make the meal pop even more. A little effort in the presentation goes a long way! {{image_4}} You can easily add protein to your Spicy Thai Peanut Noodles. Chicken, shrimp, or tofu work great. If you choose chicken, cut it into bite-sized pieces. Marinate it in soy sauce and lime juice for extra flavor. Cook it in a hot pan until it’s no longer pink. With shrimp, simply sauté them until they turn pink and curl up. For tofu, press it to remove water, then cube and sauté until golden brown. This adds texture and taste to your dish. Feel free to swap in different vegetables! Bell peppers are a favorite, but you can also use snap peas or bean sprouts. These give your dish a nice crunch. Seasonal vegetables add variety too. In spring, try asparagus or peas. In summer, zucchini and corn work well. Choose what you love or what you have on hand. It keeps the dish fresh and exciting. If you're gluten-free, use rice noodles. They’re just as tasty and ensure everyone can enjoy this dish. For vegan options, switch honey for maple syrup. This small change keeps the sweetness without using animal products. Always check labels on sauces to avoid hidden ingredients. These adjustments make the dish suitable for many diets. To store your spicy Thai peanut noodles, place them in airtight containers. This keeps them fresh. Try to eat them within 2-3 days for the best taste. The flavors stay vibrant when stored properly. You can reheat your noodles either in a microwave or on the stove. If using a microwave, warm them in short bursts, stirring often. This helps heat evenly. On the stove, add a splash of water to the pan. Stir gently over low heat. This keeps them from drying out. You can make parts of this dish ahead of time. Cook the noodles and chop the veggies earlier. Just keep the sauce and veggies separate until you are ready to serve. This keeps everything fresh and tasty. Enjoy your easy prep for a quick meal! Yes, you can use other noodles. Here are some great options: - Soba noodles: Made from buckwheat, they add a nutty flavor. - Udon noodles: Thick and chewy, they hold sauce well. - Whole wheat spaghetti: A common substitute that works nicely. - Zucchini noodles: For a low-carb option, try spiralized zucchini. The dish has a nice kick from the sriracha. The heat level can vary based on how much sriracha you add. Start with one tablespoon for mild heat. You can always add more if you like it hotter. For less spice, reduce or skip the sriracha. These noodles are packed with nutrients. Here are some key points: - Rice noodles are gluten-free and easy to digest. - Fresh veggies add vitamins and minerals. - Peanut butter provides healthy fats and protein. - Honey or maple syrup gives natural sweetness. This dish offers a balance of carbs, protein, and good fats. You can find the Full Recipe for Spicy Thai Peanut Noodles in the earlier sections of this article. This blog post covered how to make Spicy Thai Peanut Noodles, featuring vibrant ingredients like rice noodles and fresh vegetables. You learned about the tasty peanut sauce and simple steps to create a delicious meal. Incorporate your favorite proteins or vegetables for variety. Enjoy experimenting with flavors and toppings. With a few tips, you can make this dish truly yours. Now, it's time to enjoy your flavorful creation!

Spicy Thai Peanut Noodles

Indulge in a burst of flavor with these Spicy Thai Peanut Noodles! This quick and easy recipe blends rice noodles with fresh veggies and a creamy, spicy peanut sauce. Perfect for a weeknight dinner or meal prep, this dish is ready in just 30 minutes. You’ll love the vibrant colors and delicious taste. Click through to explore this tasty recipe and elevate your next meal with a delightful fusion of textures and flavors!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

1 cup cucumber, julienned

1 bell pepper (red or yellow), thinly sliced

1 cup carrots, shredded

½ cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped

2 green onions, sliced

1 tablespoon sesame oil

For the Peanut Sauce:

¼ cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons honey or maple syrup

2 tablespoons lime juice

1 tablespoon sriracha (modify based on your spice preference)

1 clove garlic, minced

2 tablespoons water (to adjust sauce consistency as needed)

Instructions
 

Cook the Noodles: Bring a large pot of water to a rolling boil. Add the rice noodles and cook according to package instructions until they are al dente. Once cooked, drain the noodles and immediately rinse them under cold water to halt the cooking process and cool them down.

    Prepare the Vegetables: While the noodles are cooking, take the time to slice the cucumber into julienne strips, thinly slice the bell pepper, shred the carrots, and halve the cherry tomatoes. Slice the green onions as well, and then set all the vegetables aside in a bowl.

      Make the Peanut Sauce: In a medium mixing bowl, combine the creamy peanut butter, soy sauce, honey (or maple syrup), lime juice, sriracha, and minced garlic. Using a whisk, thoroughly mix until the sauce is smooth and well-blended. If the sauce is too thick for your liking, gradually add water by the tablespoon until you achieve your desired consistency.

        Combine Everything: In a large mixing bowl, toss the cooled rice noodles with sesame oil to ensure they don’t stick together. Now, add the prepared vegetables and drizzle the peanut sauce over the top. Gently mix everything together, ensuring the noodles and vegetables are evenly coated with the rich sauce.

          Garnish and Serve: Lastly, sprinkle the chopped cilantro over the noodle mixture and toss lightly for an even distribution. For an added crunch and flavor, feel free to sprinkle on some crushed peanuts if desired.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the spicy Thai peanut noodles in individual bowls, garnished with extra cilantro leaves and lime wedges for a vibrant touch. For added texture, consider sprinkling sesame seeds on top. Enjoy your delightful and bold creation!