Spicy Thai Peanut Noodles

Thai peanut noodles channel the bold street-food spirit of Thailand, where creamy nut sauces meet bright chili heat. This weeknight bowl coats tender noodles in a glossy peanut-butter sauce lifted with lime, ginger, and soy.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 520 cal
• 18g protein
• 62g carbs
• 24g fat
• 3g fiber

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Ingredients

• 12 oz rice noodles or spaghetti
• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp fresh lime juice
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp Sriracha or chili garlic sauce
• 1/4 cup warm water
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced
• 1/3 cup roasted peanuts, crushed
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Bring a large pot of water to a boil and cook the noodles according to package directions until just al dente; drain and rinse briefly under cool water so they stop cooking.
2. 2While the noodles cook, whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, ginger, and Sriracha in a medium bowl until thick and smooth.
3. 3Stream in the warm water a little at a time, whisking until the sauce becomes pourable and glossy.
4. 4Heat a large skillet or wok over medium-high heat and add a light film of oil if needed; toss in the shredded carrots and sliced bell pepper.
5. 5Stir-fry the vegetables for 2 to 3 minutes until they brighten in color and stay crisp-tender.
6. 6Add the drained noodles to the skillet and pour the peanut sauce over everything.
7. 7Toss vigorously with tongs for 1 to 2 minutes so every strand is coated and the sauce warms through and clings.
8. 8Taste and adjust heat or brightness with an extra squeeze of lime or dash of chili sauce if desired.
9. 9Divide into bowls, then top generously with crushed roasted peanuts, sliced green onions, and fresh cilantro.
10. 10Serve immediately while the noodles are hot and the peanut sauce is silky.