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Spicy Peanut Noodles

Spicy Peanut Noodles

Real 20-minute peanut noodles -- glossy peanut-soy sauce tossed with noodles and crunchy vegetables.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Noodles
  • 8 oz rice noodles or spaghetti
  • 1 cup shredded carrot
  • 1 cup thinly sliced red bell pepper
  • 2 scallions, sliced
  • 2 tbsp chopped roasted peanuts
Peanut sauce
  • 1/3 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha (or to taste)
  • 1 tbsp maple syrup or brown sugar
  • 1 garlic clove, minced
  • 3 tbsp warm water, to thin

Equipment

  • 1 Large skillet or wok

Method
 

  1. Cook the noodles according to package directions, then drain and rinse briefly under cool water.
  2. Whisk together the peanut butter, soy sauce, rice vinegar, sriracha, maple syrup and garlic in a bowl. Add warm water a tablespoon at a time until pourable.
  3. Heat a large skillet over medium-high heat. Add the carrot and bell pepper and stir-fry for 2-3 minutes until just tender.
  4. Add the noodles and peanut sauce to the skillet and toss everything together for 1-2 minutes until evenly coated and warmed through.
  5. Divide between bowls and top with scallions and chopped peanuts.

Notes

Use tamari instead of soy sauce and rice noodles to make this gluten-free. Great cold out of the fridge the next day.