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To make Thai peanut noodles, gather these simple ingredients: - 8 oz rice noodles - 1 cup snap peas, trimmed - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 cucumber, julienned - 3 green onions, chopped - 1/4 cup cilantro, chopped - 1/2 cup creamy peanut butter - 1/4 cup low-sodium soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon ginger, minced - 1 clove garlic, minced - Crushed peanuts and sesame seeds for garnish You can switch some ingredients based on your taste or what you have at home. For rice noodles, try whole wheat noodles or even zucchini noodles for a low-carb option. If you don’t like snap peas, use green beans or bell peppers. You can swap peanut butter for almond butter or sunbutter if you need nut-free. For soy sauce, tamari works well for gluten-free diets. Garnishes can add fun and flavor! Consider these options: - Crushed peanuts for crunch - Sesame seeds for extra flavor - Fresh lime wedges for a tangy kick - Extra cilantro for a fresh touch These garnishes make your dish pop and taste even better! To start, grab a large pot and fill it with water. Add a pinch of salt. Bring the water to a boil. Once boiling, add 8 oz of rice noodles. Cook them as the package says, usually around 5 to 7 minutes. We want them soft but not mushy. Drain the noodles in a colander. Rinse them under cold water to stop the cooking. This keeps them from sticking together. Set the noodles aside for later. Next, let's make the sauce. In a mixing bowl, add 1/2 cup of creamy peanut butter. Pour in 1/4 cup of low-sodium soy sauce and 2 tablespoons of lime juice. Then, add 1 tablespoon of honey or maple syrup. Drizzle in 1 tablespoon of sesame oil. Don't forget 1 teaspoon of minced ginger and 1 clove of minced garlic. Whisk everything together until smooth. If the sauce feels too thick, add a tablespoon of warm water. This will help it blend better. Now, heat a large skillet over medium heat. Add a splash of water or a bit of sesame oil. Toss in 1 cup of trimmed snap peas, 1 thinly sliced red bell pepper, and 1 julienned carrot. Sauté these for 3 to 4 minutes. You want them tender but still crisp. The colors should pop, making the dish look fresh and lively. It's time to bring everything together. Add your cooked rice noodles to the skillet with the sautéed veggies. Pour the peanut sauce over the top. Toss everything gently, so the noodles and veggies get coated in the sauce. This should take about 1 to 2 minutes. Once mixed, remove the skillet from the heat. Stir in freshly chopped cucumber, green onions, and cilantro. This adds crunch and a burst of flavor. Mix well so everything is combined. Now, it's time to serve. Divide the Thai peanut noodles into bowls. For extra flair, sprinkle crushed peanuts and sesame seeds on top. If you want, add a lime wedge on the side. This gives a fresh kick that brightens the dish. Enjoy your colorful and tasty meal! To keep your noodles from sticking, rinse them well. After cooking, drain them and run cold water over them. This cools the noodles and stops the cooking process. You can also toss them with a bit of sesame oil. This adds flavor and keeps them separate. If you want your dish to be spicier, add chili paste or red pepper flakes. Start small and taste as you go. You can also use fresh chili peppers for a bold kick. If you prefer milder flavors, skip the heat or add a little extra honey to balance it out. Fresh herbs can take your dish to the next level. Add chopped cilantro and green onions right before serving. These herbs add a bright taste and a nice crunch. You can also use mint or basil for a unique twist. Feel free to mix and match based on what you have on hand! {{image_2}} You can boost your Thai peanut noodles with protein. Chicken, tofu, or shrimp all work well. For chicken, use boneless and skinless breasts. Cook them in the skillet until golden. For tofu, press and cube it before cooking. Sauté until crispy. For shrimp, cook until pink and opaque. Add your protein during the combine step. This adds flavor and makes the meal filling. To make this dish vegetarian or vegan, simply skip the meat. Use tofu or tempeh as your protein. Both options give great texture. Ensure your peanut butter and soy sauce are vegan-friendly. You might also add more veggies like bell peppers and broccoli. They add color and crunch. This way, you keep the dish tasty and satisfying. If you need a gluten-free meal, choose gluten-free soy sauce. Many brands offer it. Also, ensure your rice noodles are gluten-free. Most rice noodles fit this bill. To enhance flavors, add lime juice and fresh herbs. You’ll still get that rich taste without gluten. Enjoy this dish without worry! To keep your Thai peanut noodles fresh, place them in an airtight container. Make sure they cool down before sealing. Store them in the fridge for up to three days. This way, you can enjoy them later without losing flavor. When you’re ready to eat, reheat the noodles in a skillet over low heat. Add a splash of water or a bit of peanut sauce to keep them moist. Stir gently for about five minutes until they are heated through. You can also use the microwave. Place them in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until warm. If you want to save some for later, you can freeze the noodles. Divide them into portions and place them in freezer bags. Remove as much air as you can before sealing. These can last in the freezer for about a month. To eat, thaw them overnight in the fridge. Then, reheat as mentioned above. If you need a peanut butter substitute, try almond butter or sunflower seed butter. Both options work well in this recipe. They provide a similar texture and flavor. If you want a nut-free option, sunflower seed butter is the best choice. To add heat, mix in red pepper flakes or sriracha sauce. Start with a little and taste as you go. You can also use fresh chili peppers for a more intense spice. Adjust the heat to match your taste. Thai peanut noodles can be gluten-free if you use gluten-free soy sauce. Regular soy sauce contains wheat. Always check labels to ensure the ingredients are gluten-free. Rice noodles are naturally gluten-free, making them a great base. Thai peanut noodles last about 3 to 5 days in the fridge. Store them in an airtight container. When you're ready to eat, just reheat them in a skillet or microwave. Yes! You can make this recipe ahead of time. Just store the noodles and sauce separately. This keeps the noodles from getting soggy. Mix them just before serving for the best taste. Thai peanut noodles pair nicely with spring rolls or a fresh salad. You could also serve them with grilled chicken for added protein. These options balance the rich peanut flavor well. In this blog post, we explored how to make Thai peanut noodles. We covered all the ingredients, including alternatives and garnishes. I shared step-by-step instructions, from cooking noodles to combining them with sauce. You learned tips to make your noodles flavorful and less sticky. We also discussed variations, storage, and common FAQs. Thai peanut noodles are easy to customize and delicious. Enjoy making this dish your own!

Thai Peanut Noodles

Get ready to delight your taste buds with these flavorful Thai Peanut Noodles! This easy recipe combines rice noodles with crisp veggies like snap peas and bell pepper, all tossed in a creamy peanut sauce that’s irresistible. Perfect for a quick dinner, this dish takes just 25 minutes to prepare. Click through to explore the complete recipe and impress your family with this tasty meal tonight!
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Ingredients
  

8 oz rice noodles

1 cup snap peas, trimmed

1 red bell pepper, thinly sliced

1 carrot, julienned

1 cucumber, julienned

3 green onions, chopped

1/4 cup cilantro, chopped

1/2 cup creamy peanut butter

1/4 cup soy sauce (low sodium)

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 teaspoon ginger, minced

1 clove garlic, minced

Crushed peanuts and sesame seeds for garnish

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Sauce: In a mixing bowl, combine the peanut butter, soy sauce, lime juice, honey/maple syrup, sesame oil, minced ginger, and minced garlic. Whisk until smooth and well combined. If the sauce is too thick, add a tablespoon of warm water to thin it out.

      Sauté the Vegetables: In a large skillet over medium heat, add a splash of water or a drizzle of sesame oil. Toss in the snap peas, red bell pepper, and carrot. Sauté for about 3-4 minutes or until the veggies are just tender but still crisp.

        Combine: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the top and toss everything together until the noodles and veggies are well coated with the sauce.

          Add Fresh Ingredients: Remove from heat and gently stir in chopped cucumber, green onions, and cilantro. Mix well to combine.

            Serve: Divide the Thai peanut noodles into serving bowls and garnish with crushed peanuts and sesame seeds.

              Prep Time, Total Time, Servings: 15 mins | 25 mins | 4 servings

                - Presentation Tips: Serve in vibrant bowls for a pop of color, and drizzle a little extra peanut sauce on top for added appeal. Add a lime wedge on the side for a fresh burst of flavor!