Print

Thai Peanut Noodles with Crunchy Veggies

A close-up of a bowl of Thai Peanut Noodles with Crunchy Veggies, topped with peanuts and scallions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these quick Thai Peanut Noodles featuring a rich peanut sauce and a mix of crisp, fresh vegetables.

Ingredients

Scale
  • 12 oz spaghetti or linguine noodles
  • 1/2 cup creamy peanut butter
  • 1/4 cup low-sodium soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 2 tablespoons lime juice, fresh
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup hot water (or more, for thinning)
  • 1 cup carrots, shredded or julienned
  • 1 cup red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup scallions, sliced
  • 1/4 cup chopped cilantro, for garnish
  • 2 tablespoons chopped peanuts, for garnish

Instructions

  1. Cook the noodles according to package directions until al dente. Drain the noodles and rinse briefly with cold water to stop the cooking process and remove excess starch. Set aside.
  2. While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, ginger, garlic, sesame oil, and red pepper flakes.
  3. Add the hot water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Taste the sauce and adjust sweetness or spice if needed.
  4. In a large bowl, combine the cooked, cooled noodles, shredded carrots, sliced cabbage, and sliced red bell pepper.
  5. Pour the peanut sauce over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated.
  6. Stir in the sliced scallions.
  7. Serve immediately or chill for at least 30 minutes for a cold noodle salad. Garnish each serving with fresh cilantro and chopped peanuts.

Notes

  • For gluten-free noodles, use rice noodles or gluten-free spaghetti.
  • If you prefer a spicier sauce, increase the amount of red pepper flakes or add a dash of sriracha.
  • You can add cooked protein like shredded chicken or tofu to make this a more substantial meal.
  • To keep the vegetables extra crunchy, add them to the noodles just before serving if you are not chilling the dish.

Nutrition

Find it online: https://savorandpin.com/thai-peanut-noodles-with-crunchy-veggies/