Thai Peanut Noodles Recipe
This delicious Thai peanut noodles recipe comes together easily, making it the type of meal that becomes a weekly staple! Loaded with crunchy veggies, these creamy, nutty noodles with peanut sauce are always a hit!
Asian food is always a great cuisine when I'm in a rush. There's always quick stir fries, and fried rice to the rescue for us. I don't worry about the sauces and all the ingredients that a particular dish may require. Usually, I go with what I have and it works...just like it did with these Thai Peanut Noodles.
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Why we love this Thai noodles with peanut sauce recipe
- So easy to make, the whole dish comes together in under 30 minutes.
- Versatile - you can use any veggies you have at home, and add any kind of protein you like.
- The peanut sauce is a breeze to make and tastes so good you can put it on anything!
- A light wholesome meal that everyone loves.
- Perfect meal prep dish - prep the veggies and make the peanut sauce ahead of time for a quick meal any time of the week!
How to make peanut butter Thai noodles
Step 1: Start with Peanut sauce for Thai noodles.
Blend all the sauce ingredients until smooth - peanut butter, ginger, garlic, sriracha sauce, soy sauce, rice wine vinegar, lemon juice, honey and water.
Step 2: Cook the noodles according to the instructions on the package. Drain and keep aside.
Step 3: In a wok, heat sesame oil, add the vegetables, and cook them briefly for 4-5 minutes on high heat, stirring all the time.
Step 4: Turn the heat off and toss in the noodles. Pour the peanut sauce in and give it all another good toss.
Step 5: Sprinkle with peanuts, red pepper flakes, fresh cilantro, or basil, and serve immediately.Â
Peanut noodles recipe variations
- You can use any kind of noodles you like and have on hand. Fettuccine, lo mein, ramen, udon, soba, even spaghetti will work.
- Use any kind of veggies you like, as much or as little as you prefer.
- Add protein to these peanut noodles - tofu, shrimp, or chicken.
- Stir in your favorite chili sauce to amp up the heat!
Light yet immensely satisfying, these Thai Peanut Noodles are creamy, crunchy from all the vegetables and peanuts, slightly spicy, and overall so well-balanced in taste and textures.
These Thai noodles with peanuts are great served warm or even cold. I would add the sauce right before serving though, to prevent the noodles from getting clumpy.
Recipe
Thai Peanut Noodles Recipe
Ingredients
- 8 oz Noodles Udon, lo mein, fettuccine, spaghetti, or any other
- 1 Red bell pepper, julienned
- 1 Yellow bell pepper, julienned
- 1 Green bell pepper, julienned
- 10-12 Button mushrooms , sliced
- 5-6 Baby corn, sliced lengthways
- 1.5 Tbsp Sesame oil
Peanut Sauce
- 3 tbsp, heaped Peanut butter
- 4-5 Garlic cloves
- 1/2" Fresh ginger, roughly chopped
- 2 Tbsp Sriracha Sauce You can add more if you like.
- 3 Tbsp Soy Sauce
- 1 Tbsp Honey
- 5 Tbsp Water
- 1 Tbsp Fresh lemon juice
- 1 Tbsp Rice wine vinegar
- Salt to taste
Toppings
- Peanuts, red pepper flakes, cilantro, basil
Instructions
Peanut Sauce
- Blend all the peanut sauce ingredients together until smooth. Taste and adjust for seasoning.
- If the sauce is too thick, add more water, 1 tablespoon at a time until you get the desired consistency.
Noodles
- Cook the noodles according to the instructions on the package. Drain and keep aside.
- In a wok, heat sesame oil, add the vegetables, and cook them briefly for 4-5 minutes on high heat, stirring all the time. They should still retain their vibrant color and crunch.
- Turn the heat off and toss in the noodles. Pour the peanut sauce in and give it all another good toss. Sprinkle with peanuts, red pepper flakes, fresh cilantro, or basil, and serve immediately. Enjoy!
