Spicy Thai Peanut Noodles (Printable Version)

# What You'll Need:

→ Noodles and Vegetables

01 - 1 lb egg noodles or spaghetti
02 - 1/2 large carrot, finely sliced
03 - 1 red bell pepper, thinly sliced
04 - 1 tablespoon sesame oil

→ Spicy Peanut Sauce

05 - 2 tablespoons peanut butter
06 - 2 tablespoons toasted sesame oil
07 - 1 tablespoon light soy sauce
08 - 1/2 teaspoon Chinese rice vinegar
09 - 1 to 3 tablespoons sriracha hot sauce, to taste
10 - 1 inch piece of ginger, grated
11 - 1 clove garlic, minced
12 - Zest and juice of 1 lime
13 - Juice of 1 large blood orange or orange
14 - 1/4 cup chopped peanuts

→ For Serving

15 - 2 tablespoons thinly sliced green onions
16 - 1/4 cup chopped cilantro

# Step-by-Step Directions:

01 - Boil noodles according to package instructions. Drain and set aside.
02 - Whisk all sauce ingredients in a bowl until smooth, or blend for 2 minutes.
03 - Heat sesame oil in a non-stick skillet over medium heat. Sauté bell pepper and carrot for 2 minutes.
04 - Add cooked noodles to skillet with vegetables. Pour in 1/2 to 3/4 of sauce and toss to coat evenly.
05 - Divide noodles into bowls. Top with chopped peanuts, green onions, and cilantro. Drizzle with remaining sauce if desired.

# Helpful Notes:

01 - Adjust sriracha for heat preference.
02 - Rice noodles can be used for a gluten-free option.
03 - Add snap peas or mushrooms for variety.
04 - Store leftovers in the fridge for 3–5 days or freeze up to 3 months.

Go Back