Easy Thai Noodles
Ready in just about 15 minutes, these Thai Noodles feature tender, plump noodles tossed in a slightly sweet, slightly spicy peanut sauce and are loaded with fresh veggies for crunch and color.
Servings: 6
Equipment
- Large skillet (my favorite non-toxic nonstick pan!)
Ingredients
- 8-9 ounces rice noodles or 8 oz linguine or spaghetti noodles
- ½ tablespoon canola oil
- 2 teaspoons sesame oil
- ¼ cup low sodium soy sauce
- ¼ teaspoon crushed red pepper flakes optional
- 1 tablespoons rice vinegar
- 1 teaspoon hot sauce (like Sriracha) more or less to taste
- ¼ cup smooth peanut butter
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 cloves garlic minced
- 2 tablespoons sesame seeds toasted
- ¼ cup peanuts
- 1 green onion minced
- 1 cup sugar snap peas
- 1 large red bell pepper thinly sliced
- 1 medium carrot julienned
- 1 cup red cabbage thinly sliced
- ¼ cup chopped cilantro
Instructions
- Prepare the rice noodles (or pasta noodles) according to package directions. It is very important to follow the package directions as some brands work best soaking noodles in boiling water for a couple minutes and others need to be simmered in boiling water.
- While the noodles are cooking (or soaking), combine 2 teaspoons sesame oil, ¼ cup low sodium soy sauce, ¼ teaspoon crushed red pepper flakes, 1 tablespoons rice vinegar, 1 teaspoon hot sauce, ¼ cup smooth peanut butter, 2 tablespoons honey, 1 tablespoon lime juice, and 2 cloves garlic (minced) in a medium mixing bowl. Whisk vigorously until smooth. If you find the sauce is too thick, add 1 tablespoon of warm water a time to loosen.
- Drain the rice noodles and rinse well under cold water. Place them into a large mixing bowl and immediately toss the noodles with ½ tablespoon canola oil to coat. If using regular spaghetti or linguine noodles, simply drain the pasta, do not rinse or toss with oil.
- Add the peanut sauce, sliced green onions, bell peppers, sugar snap peas, carrots, cabbage, and cilantro to the noodles and toss well.
- Add peanuts and sesame seeds to a dry skillet and toast over medium heat for 2-3 minutes, or until slightly toasted. If your peanuts/sesame seeds say dry-roasted or toasted, skip this step!
- Add the toasted nuts and sesame seeds to the noodles and serve immediately for best results.
Video
Notes
Noodles: Feel free to use linguine or spaghetti in place of rice noodles.
Vegetables: Feel free to use whatever vegetables you like. I love the crispness of the raw veggies, but feel free to quickly blanch or steam the vegetables if desired.
Vegan Modification: Use maple syrup in place of honey.
Gluten-Free Modification: Use certified gluten-free rice noodles and Tamari or gluten-free soy sauce.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3-4 days. Add a splash of water or stock to loosen up noodles if they stick together.
Nutrition
Calories: 330kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 538mg | Potassium: 311mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2656IU | Vitamin C: 50mg | Calcium: 61mg | Iron: 2mg
