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- 8 oz rice noodles - 1 cup broccoli florets - 1 bell pepper, thinly sliced (red or yellow) - 1 carrot, julienned - 1/4 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons freshly squeezed lime juice - 1 tablespoon sriracha - 1 tablespoon sesame oil - 1 teaspoon sugar - 1 cup fresh bean sprouts - 3 green onions, chopped - 1/2 cup peanuts, crushed (plus additional for garnish) - Fresh cilantro The ingredients in this dish are simple yet vibrant. You start with the rice noodles, which serve as the base. They soak up all the flavors from the sauce and veggies. Broccoli florets add a nice crunch and color. The bell pepper brings sweetness, while the carrot gives a pop of color and texture. The sauce is where the magic happens. Creamy peanut butter forms the heart of the sauce. It combines with soy sauce for saltiness, lime juice for a tangy kick, and sriracha for heat. Sesame oil adds a nutty flavor, and a touch of sugar balances everything out. Don’t forget the garnishes! Fresh bean sprouts add crispness, while green onions give a mild onion flavor. Crushed peanuts provide extra crunch, and cilantro adds a fresh finish. Each ingredient plays a role in making this dish flavorful and fun. {{ingredient_image_2}} - Boil salted water and cook 8 oz of rice noodles until al dente. - Drain and rinse under cold water. This stops the cooking and keeps them firm. - Boil fresh water and blanch 1 cup of broccoli florets for 2 minutes. - Transfer to ice water, then drain. This keeps the broccoli bright and crisp. - In a bowl, combine 1/4 cup of creamy peanut butter, 3 tablespoons of soy sauce, 2 tablespoons of lime juice, 1 tablespoon of sriracha, 1 tablespoon of sesame oil, and 1 teaspoon of sugar. - Whisk until smooth. If the sauce is thick, add a bit of water to adjust. - Heat a skillet over medium heat. Add the cooked noodles and the blanched vegetables. - Drizzle the peanut sauce over everything and toss gently to coat. - Fold in 3 chopped green onions and 1/2 cup of crushed peanuts. - Taste the dish and adjust seasoning with more sriracha or soy sauce as needed. - Plate the spicy Thai peanut noodles and garnish with fresh cilantro and extra crushed peanuts for crunch. To avoid overcooking noodles, follow these steps: - Boil salted water first. - Cook rice noodles for just 4 to 6 minutes. - Drain and rinse under cold water right away. This quick rinse stops the cooking process and keeps the noodles firm. For blanching vegetables, here's what to do: - Bring fresh water to a boil. - Add broccoli and blanch for 2 minutes. - Use a slotted spoon to place it in ice water. This method keeps vegetables bright and crisp. If you need alternatives to peanut butter, consider these options: - Almond butter works well. - Sunflower seed butter is a great nut-free choice. - Cashew butter adds a unique flavor. To adjust spice levels with sriracha, try these tips: - Start with a small amount and taste. - Add more sriracha if you want it spicier. - Mix in a little honey to balance heat. For serving suggestions, consider these tips for visual appeal: - Use deep, colorful bowls to make your dish pop. - Create height with the vegetables for a fancy look. - Drizzle extra peanut sauce on top for flair. For garnishing options, try these ideas: - Add fresh cilantro for color and flavor. - Sprinkle extra crushed peanuts for crunch. - Top with sesame seeds for an added touch. These tips make your Spicy Thai Peanut Noodles not only tasty but also beautiful! Pro Tips Vegetable Crunch: To maintain the vibrant colors and crunchiness of your vegetables, avoid overcooking them during blanching. A quick plunge into ice water after blanching halts the cooking process effectively. Peanut Sauce Consistency: If you find your peanut sauce too thick, add a small amount of warm water or vegetable broth to thin it out. This will help it coat the noodles perfectly without being overwhelming. Spice Control: Adjust the sriracha according to your heat preference. Start with less if you're unsure, as you can always add more later for an extra kick. Garnish for Flavor: Don’t skip the fresh cilantro and additional crushed peanuts on top. They add not only flavor but also texture and a pop of color to the dish. {{image_4}} You can add protein to your spicy Thai peanut noodles in many ways. Here are some great options: - Chicken: Cooked, shredded chicken adds a nice texture. Use grilled or rotisserie chicken for ease. - Shrimp: Sautéed shrimp cook quickly and pair well with the sauce. Just add them in during the last few minutes of cooking. - Tofu: Firm tofu is a great choice for a vegetarian option. Cube it and pan-fry until golden brown before mixing it in. Feel free to swap in different veggies to make this dish your own. Here are some tasty ideas: - Snap Peas: These add a nice crunch and sweet flavor. - Zucchini: Thinly slice or spiralize zucchini for a fresh twist. - Mushrooms: Sautéed mushrooms bring umami depth to the dish. If you need a gluten-free meal, it’s easy to adapt this recipe. Just follow these tips: - Noodles: Use gluten-free rice noodles. They work just like regular noodles and taste great. - Soy Sauce: Opt for gluten-free soy sauce or tamari. This keeps the flavor intact while being safe for those with gluten sensitivities. To keep your Spicy Thai Peanut Noodles fresh, place them in an airtight container. Make sure to cool the noodles to room temperature first. This helps prevent moisture buildup. You can store them in the fridge for 3 to 5 days. Always check for any signs of spoilage before eating. When reheating, you want to keep the noodles from getting soggy. Use a skillet over medium heat. Add a splash of water or more peanut sauce to help steam them. Stir often to heat evenly. This keeps the texture nice and firm. Yes, you can freeze Spicy Thai Peanut Noodles! To do this, let them cool completely. Then, place them in a freezer-safe bag. Squeeze out as much air as you can before sealing. They can last for about 2 to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat gently in a skillet with a bit of water or sauce. If you don’t have rice noodles, you can use other types. Try using: - Thin spaghetti: It has a similar texture. - Soba noodles: These are made from buckwheat and add a nice flavor. - Udon noodles: They are thicker but work well with the sauce. - Zucchini noodles: For a low-carb option, these are great. These substitutes can enhance your dish while keeping it tasty. Yes, this dish can be vegan-friendly. Check the following ingredients: - Peanut butter: Make sure it’s pure and contains no added oils. - Soy sauce: Use a vegan version, as some may contain fish. - Sriracha: Verify it’s vegan, as some brands may add non-vegan ingredients. With these checks, you can enjoy a delicious vegan meal. You can adjust the spice to fit your taste. Here are some tips: - Start with sriracha: Add one tablespoon and mix well. - Taste and test: If you want more heat, add more. - Add chili flakes: For extra spice, sprinkle in red chili flakes. - Use fresh chilis: Chop up fresh chilies and mix them in. This way, you can make your noodles as spicy as you love them. Yes, you can make this dish ahead. Here’s how: - Prep the noodles: Cook and store them in the fridge. - Make the sauce: Prepare the peanut sauce and keep it in a jar. - Chill the veggies: Blanch and store your veggies in an airtight container. When you’re ready to eat, just heat everything up and mix! This saves time and keeps your meal fresh. In this post, we explored the simple joy of Spicy Thai Peanut Noodles. We covered the key ingredients, step-by-step cooking methods, and some useful tips. Whether you're craving a satisfying meal or looking for quick leftovers, this dish fits the bill. Feel free to adapt the recipe with your favorite proteins or veggies. Embrace your creativity and enjoy every bite! With these ideas, you can make a delicious meal that you'll want to share again and again.

Spicy Thai Peanut Noodles

A flavorful and vibrant dish featuring rice noodles tossed with fresh vegetables and a creamy peanut sauce, perfect for a quick meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 cup broccoli florets
  • 1 each bell pepper, thinly sliced
  • 1 each carrot, julienned
  • 1 cup fresh bean sprouts
  • 3 each green onions, chopped
  • 1/2 cup peanuts, crushed
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon sriracha
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • to taste fresh cilantro, for garnish

Instructions
 

  • Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the rice noodles and cook according to the package instructions until just al dente, typically around 4-6 minutes. To prevent them from continuing to cook, drain the noodles and quickly rinse them under cold water. Set aside.
  • In the same pot, fill it with fresh water and bring it back to a boil. Add the broccoli florets and blanch for about 2 minutes, just until they turn bright green and remain crisp. Using a slotted spoon, transfer the broccoli to a bowl of ice water to halt the cooking process. Once cooled, drain and set aside.
  • In a medium mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, sriracha, sesame oil, and sugar. Whisk the ingredients together until you achieve a smooth consistency. If the sauce is too thick, feel free to add a splash of water until it reaches your desired thickness.
  • Heat a large skillet over medium heat. Add the cooked rice noodles, blanched broccoli, sliced bell pepper, julienned carrot, and fresh bean sprouts to the skillet. Drizzle the prepared peanut sauce over all the ingredients. Toss gently to ensure everything is well-coated and heat through for about 2-3 minutes, stirring occasionally.
  • Remove the skillet from the heat and gently fold in the chopped green onions and crushed peanuts. Taste the dish, and if you'd like, adjust the seasoning by adding more sriracha for heat or soy sauce for extra saltiness.
  • Plate the spicy Thai peanut noodles and generously garnish with fresh cilantro and a sprinkle of extra crushed peanuts for added crunch.

Notes

To enhance the visual appeal, serve the noodles in deep, colorful bowls, creating height with the vegetables. Drizzle a little extra peanut sauce on the top for an artistic touch.
Keyword noodles, peanut sauce, spicy, vegetarian