Thai Peanut Noodles
A quick and comforting dish combining rice noodles, a rich peanut sauce, and vibrant vegetables, perfect for weeknight dinners and meal prep.
Ingredients
Noodles
- 8 oz rice noodles Don't overcook them.
Peanut Sauce
- 1/2 cup peanut butter Go for natural peanut butter for deeper flavor.
- 1/4 cup soy sauce Use low-sodium or gluten-free tamari if needed.
- 2 tbsp lime juice Freshly squeezed is best.
- 2 tbsp honey or brown sugar Can substitute with maple syrup for a vegan option.
- 1 tbsp sesame oil Adds aromatic depth.
- 1/4 cup water Adjust as needed for sauce consistency.
Vegetables
- 1 cup shredded vegetables Use a colorful mix like carrots, bell peppers, and cucumbers.
Garnishes
- to taste chopped peanuts For garnish.
- to taste green onions For garnish.
Instructions
Cooking Noodles
- Bring a large pot of salted water to a boil and add the rice noodles. Cook according to package instructions, then drain and rinse under cold water to stop cooking.
Making Sauce
- In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or brown sugar, sesame oil, and water until smooth. Adjust water for desired consistency.
Combining Ingredients
- In a large mixing bowl, toss the cooked noodles with the peanut sauce until well coated.
- Gently mix in the shredded vegetables.
Serving
- Serve warm or chilled, garnished with chopped peanuts and green onions.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be reheated in the microwave. The sauce can be made ahead and stored in the fridge for up to a week.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 18gFat: 26gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 8g
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