Spicy Thai Peanut Noodles
Savor the bold, vibrant flavors of Spicy Thai Peanut Noodles, a quick and satisfying dish that’s perfect for busy weeknights or meal prepping. This recipe combines tender rice noodles with a creamy, flavor-packed peanut sauce made from peanut butter, soy sauce, sriracha, and hints of garlic and ginger. Crisp vegetables like julienned carrots and red bell peppers add a delightful crunch, while fresh cilantro, green onions, and crushed peanuts bring layers of texture and freshness. Finished with a squeeze of zesty lime, this dish is easily customizable and can be made vegan with a simple swap of honey for maple syrup. Ready in just 25 minutes, these spicy Thai noodles are as easy to make as they are to devour—an irresistible fusion of heat, sweetness, and umami that’s great for lunch, dinner, or any time you're craving bold, Thai-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Rice noodles
- 0.33 cup Peanut butter (creamy, unsweetened)
- 0.25 cup Soy sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 teaspoons Honey (or maple syrup for vegan option)
- 2 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 0.33 cup Hot water
- 2 tablespoons Vegetable oil
- 1 large Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 Green onions, sliced
- 0.25 cup Cilantro, chopped (optional)
- 0.25 cup Crushed peanuts (for garnish)
- 4 Lime wedges (for serving)
Instructions
Boil a pot of water and cook the rice noodles according to the package instructions. Drain and rinse under cold water. Set aside.
In a small mixing bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and hot water. Whisk until the sauce is smooth and creamy. Adjust the consistency with additional water if needed.
Heat vegetable oil in a large skillet or wok over medium heat. Add the julienned carrot and sliced red bell pepper. Stir-fry for 3-4 minutes until they are slightly softened but still crisp.
Reduce the heat to low and add the cooked noodles to the skillet. Pour the peanut sauce over the noodles and toss everything together until evenly coated.
Remove the skillet from the heat and mix in the sliced green onions and chopped cilantro, if using.
Serve the noodles warm or at room temperature. Garnish with crushed peanuts and lime wedges. Enjoy!
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 36.7 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
