Go Back
To make Spicy Thai Peanut Noodles, you need some key ingredients. Here’s a list to help you gather everything: - 8 oz rice noodles - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 2 tablespoons rice vinegar - 1 tablespoon honey or maple syrup - 1 tablespoon sriracha (adjust for spiciness) - 2 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1 cup bean sprouts - 1/4 cup chopped green onions (for garnish) - Crushed peanuts (for garnish) - Fresh cilantro leaves (for garnish) These ingredients create a wonderful blend of flavors. The rice noodles serve as the base, while the peanut butter gives a rich taste. Soy sauce adds saltiness, and sesame oil brings a nutty aroma. Rice vinegar adds a slight tang, and honey or maple syrup sweetens the dish. Sriracha provides the heat, while garlic and ginger add depth. Fresh vegetables like bell pepper and carrots add crunch and color. Finally, garnishes like green onions, crushed peanuts, and cilantro make your dish look vibrant. You can find the complete instructions in the Full Recipe. Enjoy making this easy, flavorful meal! - Boiling method: Bring a large pot of water to a rolling boil. Add 8 oz of rice noodles. Cook them for 5-7 minutes until they are just soft. - Rinsing and cooling process: Drain the noodles in a colander. Rinse them under cold water. This stops cooking and keeps them from sticking. - Mixing the ingredients: In a bowl, whisk together 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of rice vinegar, and 1 tablespoon of honey or maple syrup. Add 1 tablespoon of sriracha, 2 cloves of minced garlic, and 1 inch of grated ginger. Mix until smooth. - Adjusting spice levels: Taste the sauce and change the sriracha amount as needed. If you want it spicier, add more. - Best techniques for sautéing: Heat a splash of sesame oil in a large skillet over medium heat. Add 1 sliced red bell pepper and 1 cup of shredded carrots. - Timing for vegetable tenderness: Sauté the veggies for about 3-4 minutes. They should be slightly soft but still crisp. - Mixing technique: Add the drained noodles into the skillet. Pour the peanut sauce over the noodles. - Ensuring even coating: Toss everything together carefully. Cook for 2-3 minutes, ensuring the noodles are hot and well coated. - Adding bean sprouts: Gently mix in 1 cup of bean sprouts. Cook for another minute for crunch. - Garnishing with toppings: Serve the noodles in bowls. Top with chopped green onions, crushed peanuts, and fresh cilantro leaves. This adds color and flavor. For the complete recipe, check out the Full Recipe section. To make Spicy Thai Peanut Noodles shine, balance sweetness and spice. I use honey or maple syrup for sweetness. Sriracha adds heat, so adjust it to your taste. Start with a small amount. You can always add more later. Enhance umami by using soy sauce and creamy peanut butter. These two give depth to the dish. A splash of rice vinegar brightens the flavors, making it fresh and exciting. You can cook everything in one pot for easy cleanup. Start with the noodles, then add veggies and sauce in the same pot. This method keeps the flavors together. To avoid sticky noodles, rinse them under cold water after cooking. This removes excess starch. Add a bit of sesame oil to the noodles after rinsing. This keeps them separate and adds flavor. Use large, shallow bowls for serving. These allow you to showcase the vibrant colors. Garnish with chopped green onions, crushed peanuts, and fresh cilantro. This adds texture and visual appeal. You can also sprinkle some chili flakes for extra flair. Presenting your dish well makes it even more inviting. {{image_2}} You can make your Spicy Thai Peanut Noodles heartier by adding protein. Chicken, shrimp, or tofu all work well. - Chicken: Use thin strips of chicken breast. Cook them in the skillet before adding the veggies. This usually takes about 5-7 minutes. - Shrimp: Add peeled and deveined shrimp. They cook quickly, so add them last, just a few minutes before mixing in the noodles. - Tofu: For a plant-based option, use firm tofu. Cube it and sauté until golden. This takes about 8-10 minutes. Adjust your cooking time based on the protein you choose. Always ensure everything is cooked through. Using different veggies can change the taste and make your dish colorful. Seasonal vegetables are a great choice. - Spring: Try snap peas and asparagus for a fresh crunch. - Summer: Add zucchini or bell peppers for sweetness. - Fall: Use butternut squash or kale for a hearty feel. You can also substitute veggies based on your diet. If you are avoiding certain foods, just pick what you enjoy! Not everyone likes the same level of heat. You can easily adjust the spice in your noodles. - Lower Heat: Use less sriracha in the sauce. Start with one teaspoon and add more if you want it spicier. - More Heat: You can add crushed red pepper flakes for extra kick. - Alternative Sauces: Try adding a dash of chili garlic sauce or sweet chili sauce for a different flavor. With these variations, you can make your Spicy Thai Peanut Noodles just how you like them! Check out the Full Recipe to explore more delicious options. Store your Spicy Thai Peanut Noodles in airtight containers. Glass containers work great for this. You can also use plastic containers, but make sure they seal well. These noodles last in the fridge for about three to four days. After that, they may lose quality and flavor. When reheating, use a skillet for the best results. Add a splash of water or sesame oil to keep the noodles moist. Heat over medium-low, stirring gently. This helps to avoid sogginess. If you use a microwave, cover the dish with a damp paper towel to trap steam. This also helps keep them fresh. To freeze, let the noodles cool completely. Place them in freezer-safe containers. Make sure to leave some space for expansion. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned before for the best texture. Spicy Thai Peanut Noodles are a tasty dish full of flavor. This meal combines soft rice noodles with a rich and creamy peanut sauce. You will taste hints of garlic and ginger, along with a kick from sriracha. The colorful vegetables like red bell pepper and carrots add crunch and freshness. Each bite offers a mix of sweet, salty, and spicy notes, making it hard to resist. Yes, you can easily make Spicy Thai Peanut Noodles vegan. Just swap honey for maple syrup. Use a vegan soy sauce to keep it plant-based. The peanut butter is already vegan, so you are good to go! This dish stays delicious while being kind to the planet. You can serve these noodles with simple side dishes. Try a light cucumber salad or some steamed broccoli. These sides add balance and keep the meal fresh. For a heartier option, serve with grilled tofu or tempeh to add protein. Absolutely! If you want less heat, reduce the sriracha in the sauce. Start by using half a tablespoon and taste it. You can always add more spice later. If you love heat, feel free to add more sriracha or even some chili flakes. Adjust the spice to fit your taste perfectly. This article covered how to make Spicy Thai Peanut Noodles. We explored the key ingredients and step-by-step instructions to cook the dish. I shared tips for flavor and cooking techniques, including variations and storage advice. Remember, cooking is all about experimenting. Don’t be afraid to try new veggies or adjust the spice. Each batch can be your own delicious creation! Enjoy your noodles!

Spicy Thai Peanut Noodles

Delight in the flavors of Spicy Thai Peanut Noodles with this quick and easy recipe! Perfect for lunch or dinner, these noodles are tossed in a creamy peanut sauce with fresh veggies for a satisfying meal. In just 25 minutes, you’ll have a dish that’s both spicy and savory, topped with crunchy peanuts and cilantro. Ready to impress your taste buds? Click through now to discover how to make this delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

1/4 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey or maple syrup

1 tablespoon sriracha (adjust for spiciness)

2 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, thinly sliced

1 cup shredded carrots

1 cup bean sprouts

1/4 cup chopped green onions (for garnish)

Crushed peanuts (for garnish)

Fresh cilantro leaves (for garnish)

Instructions
 

Cook the Noodles: In a large pot of boiling water, add the rice noodles and cook according to package instructions (usually around 5-7 minutes) until al dente. Drain and rinse under cold water to stop the cooking process.

    Make the Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey (or maple syrup), sriracha, minced garlic, and grated ginger until smooth. Adjust the seasoning based on your taste preferences.

      Combine Noodles and Veggies: In a large skillet or wok, add a splash of sesame oil over medium heat. Add the sliced red bell pepper and shredded carrots. Sauté for 3-4 minutes until the vegetables soften slightly.

        Add Noodles: Add the cooked rice noodles to the skillet and pour the peanut sauce over the noodles. Toss everything together until evenly coated and heated through, about 2-3 minutes.

          Add Bean Sprouts: Gently mix in the bean sprouts for added crunch and cook for an additional minute.

            Serve: Transfer the Spicy Thai Peanut Noodles to serving bowls. Garnish with chopped green onions, crushed peanuts, and fresh cilantro leaves on top.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4