Description
Whip up these spicy and creamy Thai Peanut Noodles fast! This recipe brings big flavor for a quick weeknight meal.
Ingredients
Scale
- 12 oz noodles (spaghetti or linguine)
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha (adjust to your spice level)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup hot water (to thin sauce)
- Optional toppings: chopped peanuts, cilantro, lime wedges, shredded carrots
Instructions
- Cook noodles according to package directions. Reserve about 1/2 cup of the starchy cooking water before draining.
- While noodles cook, whisk together the peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, sriracha, minced garlic, and grated ginger in a medium bowl.
- Slowly whisk in the hot water until the sauce is smooth and reaches your desired consistency. If it is too thick, add a little more water.
- Drain the cooked noodles and return them to the pot or a large bowl.
- Pour the peanut sauce over the warm noodles. Toss well to coat every strand evenly. If the sauce seems too tight, add a tablespoon or two of the reserved noodle water.
- Serve immediately. Top with chopped peanuts, fresh cilantro, and a squeeze of lime if you like.
Notes
- You control the heat! Start with less sriracha and add more later if you want it spicier.
- For a richer flavor, use toasted sesame oil.
- This dish tastes great cold the next day if you have leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed