Thai Peanut Noodles
A quick, creamy dish that combines rice noodles with a flavorful peanut sauce, perfect for busy weeknights or a casual lunch.
Ingredients
Noodle Ingredients
- 8 oz rice noodles (vermicelli or flat rice noodles)
Sauce Ingredients
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 2 tablespoons honey or maple syrup adjust to taste
- 1 tablespoon lime juice fresh is best
- 1–2 cloves garlic, minced start with 1 and add more if desired
- 1/4 teaspoon red pepper flakes optional; or use Sriracha for heat
- 1 bunch chopped scallions for garnish
- 1/4 cup peanuts for garnish
Instructions
Prepare Noodles
- Cook the rice noodles according to package instructions, usually by soaking or boiling until tender but still slightly firm.
- Drain and rinse under cold water to stop cooking, then set aside.
Make Sauce
- In a bowl combine peanut butter, soy sauce, sesame oil, honey or maple syrup, lime juice, minced garlic, and red pepper flakes.
- Stir until smooth, and if it’s too thick, whisk in 1–2 tablespoons warm water until you reach a silky consistency.
Combine & Serve
- In a large pan over low heat, add the cooked noodles and pour the peanut sauce over them.
- Toss gently with tongs or two forks until every strand is coated and warmed through — about 1–2 minutes.
- Serve immediately garnished with chopped scallions and crushed peanuts.
Notes
Keep leftovers in an airtight container in the fridge for 3–4 days. Freezing is not ideal as rice noodles can become mushy after thawing, but the peanut sauce can be frozen separately.