Spicy Peanut Noodles (Print)

Flavorful noodles coated in a spicy peanut sauce with crisp vegetables and tangy lime.

# Components:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter
03 - 1/4 cup soy sauce
04 - 2 tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 2 tbsp honey or maple syrup
07 - 2–3 tbsp sriracha or chili garlic sauce, to taste
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 1/4 cup warm water, more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots
12 - 1 cup thinly sliced bell pepper
13 - 2 scallions, thinly sliced
14 - 1/4 cup chopped roasted peanuts
15 - 1/4 cup chopped fresh cilantro
16 - Lime wedges, for serving

# Directions:

01 - Cook noodles following package directions, then drain and rinse under cold water. Set aside.
02 - Whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water in a medium bowl until smooth. Adjust water for desired consistency.
03 - In a large bowl, toss the drained noodles with shredded carrots and bell pepper. Pour peanut sauce over and mix to coat evenly.
04 - Divide noodles into bowls. Top with scallions, roasted peanuts, cilantro, and a squeeze of lime. Serve immediately or chill for a cold dish.

# Expert Advice:

01 -
  • Ready in 25 minutes and tastes like you ordered takeout from your favorite place.
  • The sauce balances spicy heat with creamy richness so perfectly it stops arguments at the dinner table.
  • You probably have most of this in your kitchen already, waiting for a moment like this.
02 -
  • Don't skip rinsing the noodles after cooking, or they'll clump into one giant mass that won't toss properly.
  • Whisk the sauce in a separate bowl first so you catch any peanut butter lumps before they meet the noodles and get stuck.
  • The sauce thickens slightly as it cools, so make it a bit looser than you think you want it.
03 -
  • Toast your own peanuts if you want to control the salt, or use the store-bought kind for speed and know it'll still taste right.
  • Buy a small bottle of good sesame oil and keep it in a cool place because the difference between quality oil and the thin stuff is tasting the whole character of the dish change.
  • When the sauce breaks or separates slightly during whisking, just keep going; it comes back together when it hits the warm noodles.
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