Yummy Thai Peanut Noodles
Take your palate on a trip to Southeast Asia with this quick and easy recipe for Thai Peanut Noodles. This dish is creamy, yummy, good with notes of garlic, ginger, and a touch of spice layered in with peanut butter and coconut milk making this recipe an unforgettable favorite.
Servings: 5
Ingredients
- 10 oz spaghetti or rice noodles (I used gluten-free spaghetti)
- 2 tsp oil (any neutral oil)
- 2 garlic cloves, minced
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- ½ cup green onions, sliced (3-4 )
Peanut Sauce
- ¾ cup creamy salted peanut butter (no sugar added)
- 4½ tablespoon low sodium tamari (low sodium soy sauce if not gluten-free)
- 3 garlic cloves
- 2 teaspoon ginger root, grated
- ½ to ¾ cup lite coconut milk (start with ½ cup and add more as needed)
- 1½ tablespoon lime juice
- 1½ tablespoon rice vinegar
- 1½ tablespoon agave
- 1½ teaspoon sriracha (more to make is spicy)
Garnish
- Fresh cilantro, chopped
- Lime wedges
- Crushed peanuts
- Sriracha (optional )
Instructions
- First begin by making the peanut sauce. Add ½ cup of the coconut milk with all the other sauce ingredients to the bowl of a food processor and puree until smooth. There should be no chunks.
- If the sauce is too thick add more of coconut milk to thin it out. Do this a little at a time. The consistency of the sauce is a personal preference, but you want it thin enough to the coat noodles.
- Taste the sauce and season with salt if needed. You can also add more sriracha to make it spicy. Set the finished sauce aside for now.
- After making the sauce, begin cooking the noodles.
- Now, add 2 teaspoon of oil to a sauté pan and turn the heat on to medium-high. Add the garlic and cook for about 30 seconds until it is sizzling. Be careful not to burn the garlic, so be sure to keep it moving around the pan.
- Next, add the carrots and sauté for about 1 to 2 minutes more until soft. Then add the red bell pepper and sauté for one last minute. You just want to soften the carrots and bell pepper. Remove the pan from the heat and set aside
- When the noodles are done, drain them and add to the carrot, red bell pepper mixture in the sauté pan. Now add ¾ of the peanut sauce and green onions to the noodles. Toss to combine. You can also do this in a large pot or bowl if your sauté pan is too small. As you toss the noodles if they seem dry add more peanut sauce or coconut milk to make them more creamy. This recipe makes a little more sauce than is needed. This is done to ensure that you have enough sauce to coat the noodles. Having extra sauce also comes in handy when reheating any leftovers.
- To serve, top with fresh chopped cilantro, crushed peanuts, sriracha, and lime wedges. This dish can be eaten hot or cold. Enjoy!Try the noodles topped with my Crispy Fried Tofu for the perfect meal.
Notes
*If you are allergic to peanuts, almonds can be substituted. You will lose the peanut flavor, but still have some really yummy noodles with lots of traditional Thai garlic, ginger, and coconut flavor.
*Sambal oelek, which is a type of chili sauce used in Southeast Asia, can be used in place of sriracha.
*The nutritional information is an estimate using an online calorie counter provided by verywellfit.com.
Nutrition
Calories: 389kcal | Carbohydrates: 34.5g | Protein: 15.1g | Fat: 20.6g | Saturated Fat: 4.1g | Sodium: 434mg | Potassium: 204mg | Fiber: 4.5g | Sugar: 8.4g | Calcium: 25mg | Iron: 5mg
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