Thai Peanut Noodles

$- 8 oz rice noodles - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 cup snap peas, trimmed - 1/2 cup crushed peanuts (reserve some for garnish) - 3 green onions, chopped - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 1 tablespoon soy sauce (or tamari for a gluten-free option) - 1 tablespoon creamy peanut butter - 1 teaspoon sriracha (or more to taste) - 1 teaspoon fresh ginger, grated - 2 cloves garlic, minced - Fresh cilantro, for garnish - Lime wedges, for serving When making Thai Peanut Noodles, I love using fresh and colorful ingredients. They not only make the dish look great but also add tons of flavor. The rice noodles are the base. They soak up all the rich sauce. Broccoli florets give a nice crunch, while the red bell pepper adds sweetness. Carrots bring a pop of color, and snap peas add a fresh taste. Next, let's talk about the sauce. Creamy peanut butter is key. It makes the sauce rich and smooth. I also add soy sauce for saltiness and rice vinegar for a little tang. Sriracha brings heat, and fresh ginger and garlic pack in flavor. Finally, don’t forget the crushed peanuts on top! They add a lovely crunch. If you want the full details, check out the Full Recipe. It will guide you through every step to make this dish truly special. First, bring a large pot of water to a boil. Make sure it bubbles well. Add the rice noodles to the pot. Cook them for about 4-6 minutes. They should become soft but still firm. Once ready, drain the noodles. Rinse them under cold water to stop cooking. Set them aside for later. In a medium bowl, mix the sauce ingredients. Combine sesame oil, rice vinegar, soy sauce, and creamy peanut butter. Add sriracha, grated ginger, and minced garlic. Whisk until the sauce is smooth. Taste it and adjust the spice. Add more sriracha if you like it hotter. Heat a splash of oil in a large skillet over medium-high heat. Add the broccoli, red bell pepper, carrot, and snap peas. Cook these for about 3-4 minutes. Stir often to keep them crisp. You want them tender, but not mushy. Once your veggies are ready, add the drained noodles to the skillet. Pour the peanut sauce over everything. Toss everything together well so the sauce coats the noodles and veggies. Cook for another 2-3 minutes until it's all hot. Take the skillet off the heat. Stir in the crushed peanuts and chopped green onions. Serve the noodles hot. For a nice touch, garnish with fresh cilantro and add lime wedges on the side. This gives a bright, zesty flavor. Enjoy your flavorful Thai Peanut Noodles! For the full recipe, refer to the earlier section. - Timing for cooking noodles and vegetables: Start cooking the rice noodles first. They need about 4-6 minutes. While they cook, chop your veggies. This way, everything is ready at the same time. When the noodles are done, drain and rinse them quickly. This keeps them from getting mushy. - Adjusting for preferred spice levels: If you love heat, add more sriracha to your sauce. Taste it before mixing it with the noodles. You can always add more, but you can’t take it out! - Overcooking the noodles: Watch the clock! Overcooked noodles turn mushy. They should be al dente, which means firm to the bite. - Skipping the rinsing step: Rinsing the noodles helps remove excess starch. This keeps them from sticking together. Always rinse them under cold water right after cooking. - Suggestions for additional toppings: Try adding fresh bean sprouts or a sprinkle of sesame seeds. They add crunch and flavor. You can also use grilled chicken or shrimp for extra protein. - Pairing with side dishes: Serve these noodles with a fresh salad. A cucumber salad or Thai papaya salad complements the dish well. You could also serve them with spring rolls for a tasty combo! {{image_4}} For a tasty vegetarian or vegan meal, swap out meat for tofu or tempeh. Tofu absorbs flavors well, so marinate it in soy sauce or your favorite sauce. Cut tofu into small cubes and sauté until golden. Tempeh offers a nutty flavor. Slice it thin and sauté for a crisp texture. You can also try using almond or cashew butter instead of peanut butter for a twist. To make the dish gluten-free, choose tamari instead of soy sauce. Tamari has a rich taste and works well in this recipe. For noodles, stick to rice noodles, as they are naturally gluten-free. You can also use zucchini noodles for a low-carb option. Thai cuisine inspires these peanut noodles. The combination of peanut butter and soy sauce creates a rich taste. In other countries, you may find similar dishes with local flavors. In Indonesia, for example, they add sweet soy sauce for a different sweet note. In some Western countries, you might see additions like chicken or shrimp for protein. Each variation brings a unique twist to the classic peanut noodle dish. For the full recipe, check out the detailed steps above! Store leftover Thai Peanut Noodles in an airtight container. Glass or BPA-free plastic containers work best. Make sure to cool the noodles first before sealing them. This helps keep the texture and taste fresh. You can store them in the fridge for up to three days. To reheat, use a microwave or a skillet. If using a microwave, heat in 30-second intervals. Stir between each interval to warm evenly. If using a skillet, add a splash of water to keep them moist. Heat on low for about 5 minutes, stirring frequently. This keeps noodles from becoming sticky. You can freeze Thai Peanut Noodles for later use. Pack them in freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Reheat using the methods mentioned above. Thai Peanut Noodles stay good for about three to four days in the fridge. Store them in an airtight container to keep them fresh. If they start to dry out, add a splash of water before reheating. This helps bring back some moisture. Yes, you can make Thai Peanut Noodles ahead of time! Cook the noodles and veggies, then store them separately. Mix the sauce and keep it in the fridge. When you’re ready to eat, just combine everything. This way, your noodles stay fresh and tasty. You can serve Thai Peanut Noodles with many dishes! Try pairing them with: - Spring rolls - Thai salad - Grilled chicken - Fried tofu - Steamed rice These sides add variety and balance to your meal. The spice level depends on how much sriracha you add. You can make them mild by using less sriracha. If you love heat, feel free to add more! Taste the sauce first, then adjust to your liking. Absolutely! Feel free to swap out or add different veggies. Some great options are: - Bell peppers - Zucchini - Mushrooms - Spinach - Carrots Mix and match based on what you like or have at home. To make Thai Peanut Noodles vegan, use plant-based ingredients. Choose a vegan soy sauce or tamari. Make sure the peanut butter is free from animal products. All the fresh veggies are already vegan, so you’re good to go! Yes, if you want all the detailed steps, check out the Full Recipe. It covers everything from ingredients to cooking methods. This blog post covered making Thai peanut noodles from scratch. We explored the key ingredients and step-by-step instructions for cooking. I shared tips to perfect your noodles and how to avoid common mistakes. You can easily make vegetarian, vegan, or gluten-free versions too. Remember to store leftovers properly and reheat them gently. With this knowledge, you can enjoy a delicious dish any night. Dive in and make your own flavorful creation!$

Dive into the delicious world of Thai Peanut Noodles with this easy recipe! Made with rice noodles, fresh veggies, and a creamy peanut sauce, this dish is perfect for a quick weeknight dinner. In just 20 minutes, you can savor the flavors of sesame oil, ginger, and sriracha.

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Ingredients

8 oz rice noodles

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 carrot, julienned

1 cup snap peas, trimmed

1/2 cup crushed peanuts (reserve some for garnish)

3 green onions, chopped

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 tablespoon soy sauce (or tamari for a gluten-free option)

1 tablespoon creamy peanut butter

1 teaspoon sriracha (or more to taste)

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Cook the Noodles: Begin by bringing a large pot of water to a rapid boil. Once boiling, add the rice noodles and cook them according to the package instructions, typically for about 4-6 minutes until they are al dente. After cooking, drain the noodles and rinse them under cold water to prevent further cooking. Set aside.

Prepare the Sauce: In a medium-sized mixing bowl, combine the sesame oil, rice vinegar, soy sauce, peanut butter, sriracha, grated ginger, and minced garlic. Whisk the ingredients together until the mixture is smooth and well blended. Taste the sauce and adjust the spice level by adding more sriracha if desired.

Sauté the Veggies: Heat a splash of oil in a large skillet or frying pan over medium-high heat. Add the broccoli florets, sliced red bell pepper, julienned carrot, and trimmed snap peas. Sauté these vegetables for about 3-4 minutes, stirring often, until they are tender yet remain crisp.

Combine Ingredients: Once the vegetables are cooked, add the drained rice noodles to the skillet. Pour the prepared peanut sauce over the noodles and veggies, and toss everything together thoroughly to ensure even coating. Continue to cook for an additional 2-3 minutes, stirring gently until the mixture is heated throughout.

Garnish and Serve: After cooking, remove the skillet from the heat. Gently stir in the crushed peanuts and chopped green onions. Serve the noodles hot, garnished with fresh cilantro and accompanied by lime wedges for a zesty finish.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: To enhance the dish's appeal, serve the Thai Peanut Noodles in shallow bowls. Top each serving with extra crushed peanuts, a sprinkle of fresh cilantro, and a lime wedge on the side for an invigorating touch. Enjoy!