Print

Thai Peanut Noodles with Crunchy Veggies

Close-up of vibrant Thai Peanut Noodles with crunchy julienned carrots, red peppers, and purple cabbage.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare quick, flavorful Thai peanut noodles tossed with crisp, fresh vegetables for a satisfying weeknight meal.

Ingredients

Scale
  • 12 oz dried spaghetti or linguine noodles
  • 1 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1/2 cup hot water (or more, for thinning)
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • 1 cup snow peas, trimmed
  • 1/2 cup bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped roasted 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 cooking and prevent sticking. Set aside.
  2. While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, ginger, garlic, and sriracha.
  3. Gradually whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency that coats a spoon. Do not make it too thin.
  4. In a large bowl, combine the cooked noodles, julienned carrot, sliced bell pepper, red cabbage, and snow peas.
  5. Pour the peanut sauce over the noodle and vegetable mixture. Toss everything gently until the noodles and vegetables are evenly coated.
  6. Stir in the bean sprouts just before serving to maintain their crunch.
  7. Divide the noodles among serving bowls. Garnish each serving with fresh cilantro and chopped roasted peanuts.

Notes

  • For a vegan version, use maple syrup instead of honey.
  • If you add tofu or chicken, cook it separately and toss it in with the noodles and vegetables.
  • If you prefer cold noodles, chill the entire dish for at least 30 minutes before serving.
  • Add a splash of extra lime juice at the end if you want a brighter flavor.

Nutrition

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