Spicy Peanut Noodles (Print)

Noodles coated with a creamy, spicy peanut sauce and fresh vegetables for a quick, flavorful meal.

# Ingredients:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter
03 - 1/4 cup soy sauce
04 - 2 tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 2 tbsp honey or maple syrup
07 - 2–3 tbsp sriracha or chili garlic sauce, adjust to taste
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 1/4 cup warm water, plus more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots
12 - 1 cup thinly sliced bell pepper
13 - 2 scallions, thinly sliced
14 - 1/4 cup chopped roasted peanuts
15 - 1/4 cup chopped fresh cilantro
16 - Lime wedges, for serving

# Directions:

01 - Cook noodles following package directions. Drain and rinse under cold water. Set aside.
02 - In a medium bowl, whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water until smooth. Add additional water if necessary for desired consistency.
03 - In a large bowl, toss drained noodles with shredded carrots and bell pepper. Pour peanut sauce over and mix until evenly coated.
04 - Divide noodles into bowls. Top with scallions, roasted peanuts, cilantro, and a squeeze of lime.
05 - Serve immediately or refrigerate for a chilled noodle dish.

# Expert Tips:

01 -
  • Ready in under 25 minutes and tastes like you spent hours on it.
  • The sauce is creamy and rich but somehow light enough to eat even on warm nights.
  • Infinitely flexible—use whatever vegetables you have on hand.
02 -
  • Don't skip the cold water rinse after cooking the noodles—it genuinely makes a difference in texture and prevents clumping.
  • The sauce will thicken slightly as it sits, so if you're making this ahead, thin it with a splash of warm water before serving.
03 -
  • Toast your own peanuts in a dry skillet for three minutes if you want them extra fragrant and fresh-tasting.
  • Add a teaspoon of fish sauce to the sauce if you want it to taste mysteriously deeper—most people won't be able to identify it, but they'll notice something special.
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