Thai Peanut Noodles
A delightful dish featuring rice noodles coated in a creamy, savory peanut sauce, complemented by fresh vegetables and garnished with peanuts and cilantro.
Ingredients
Noodles and Sauce
- 8 oz rice noodles Cook according to package instructions.
- 1/2 cup creamy peanut butter For a richer flavor, use natural peanut butter.
- 3 tablespoons soy sauce Use gluten-free soy sauce if needed.
- 2 tablespoons honey or sugar Maple syrup can be used for a vegan option.
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/4 cup water Add more as needed to adjust sauce consistency.
Toppings and Vegetables
- 2 each green onions, chopped For garnish.
- to taste chopped peanuts For garnish.
- to taste cilantro For garnish.
- to taste vegetables of choice (e.g., bell peppers, carrots, broccoli) Customize with your favorite vegetables.
Instructions
Preparation
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a bowl, whisk together peanut butter, soy sauce, honey (or sugar), rice vinegar, sesame oil, minced garlic, and water until smooth. Adjust the consistency with more water if necessary.
Cooking
- In a large skillet, combine the cooked noodles and the peanut sauce over medium heat. Toss until the noodles are evenly coated.
- Add your choice of vegetables and sauté for an additional 2-3 minutes until heated through.
- Serve topped with chopped green onions, peanuts, and cilantro.
Notes
For storage, place the noodles in an airtight container in the refrigerator for 3-4 days. You can freeze rice noodles without the sauce, but they may lose some texture upon thawing.