Thai Peanut Noodles is a flavoursome noodles recipe made with sweet-spicy asian style peanut sauce. It is a vegan, gluten free, easy and quick dinner recipe which can be prepared in less than 20 minutes.
I tasted these spicy peanut noodles on my trip to Koh Phi Phi (Thailand) and instantly fell in love with them. They had a nutty spicy taste with just the right amount of sweetness and are definitely a treat for peanut lovers.
These peanut noodles are so effortless to prepare and is a perfect recipe to wind up your dinner on a busy day. Traditionally in Thai recipes, rice noodles are used but you can use spaghetti or fettuccine too. I have used ‘Blue Elephant‘ brand rice noodles here (The link for which I have shared in the end of post.I am not promoting this particular brand but mentioning it here as I get a lots of queries later on).
The best part about this easy peanut noodles recipe is the flexibility to add any veggies of your choice. In this post, I have used carrot & capsicum but you can even add some blanched broccoli, french beans, mushrooms or purple cabbage.
The three components of peanut noodles are- peanut sauce, sautéed vegetables and rice noodles. We begin with boiling the noodles as per the packet instructions. By the time our noodles are boiling, we sauté the veggies and prepare the sauce.
Ginger and garlic are essential in this peanut noodles recipe. They are used in such less quantity but pack so much flavour and punch. First we will sauté ginger-garlic & then add rest of the vegetables. We will keep these vegetables aside and in the same pan prepare our peanut sauce. Once the noodles are boiled, add them along with sautéed vegetables to this peanut sauce and mix properly.
These delicious peanut noodles are finally garnished with roasted sesame seeds and crushed peanuts for additional crunch. Some freshly chopped spring onions and a squeeze of lemon works wonders in adding freshness to them.
Are peanut noodles vegan?
Yes, this peanut noodles recipe is absolutely vegan!! It is a quick delicious vegan dinner option. You can add any vegetables or protein of your choice to these peanut noodles. I even sometimes skip noodles and use this peanut sauce as salad dressing.
Which type of noodles can be used for main peanut noodles?
Generally rice noodles are used in making this recipe. These days brown rice noodles are also available in market. If you don’t have rice noodles you can use regular pasta noodles like spaghetti or fettuccine. Always cook the noodles as per the packet instructions.
Can I make these peanut noodles well before the serving time?
If you are planning to serve the peanut noodles after few hours, I would recommend to boil the noodles and prepare the sauce in advance but don’t mix them. Mix the noodles, sautéed veggies and peanut sauce just before serving. As the noodles soak up all the sauce if kept for too long, it is better to mix them a few minutes right before the serving.
List of Ingredients: (Serves 2)
- Cooking Oil-2 tsp (sesame / coconut / olive)
- Ginger-1 tsp
- Garlic cloves- 3 to 4
- Shredded Carrot-1/3 cup
- Shredded Capsicum-1/3 cup
- Rice Noodles-120 grams (4 oz)
- Water- For boiling noodles
For peanut sauce :
- Peanut Butter-1/4 cup
- Water-3 to 4 tbsp
- Soy Sauce-1/2 tbsp
- Vinegar/Rice Vinegar-3/4 tbsp
- Sriracha Sauce-1 tbsp
- Brown Sugar/Honey-1 tsp
- Red Chilli Flakes-1/2 tsp
- Salt- 1/2 tsp (to taste)
- Chopped Spring Onions Greens- 1 tbsp
- Roasted sesame seeds- 1 tsp (optional)
- Crushed Roasted Peanuts- 2 tsp
- Lemon Juice- 2 tsp
1. The peanut butter I have used is unsalted & unsweetened. If you are using sweetened/salted one then skip adding sugar/salt or add sugar/salt after tasting the sauce.
2. You can add more vegetables/protein of your choice to this peanut noodles recipe like , red yellow bell peppers, cabbage or broccoli (blanched), tofu, paneer (Indian cottage cheese).
3. You can use creamy peanut butter variety or if you like to have some crunch you can use crunchy peanut butter too.
4. Adjust the spiciness in this recipe as per your taste. If you like spicy peanut noodles then you can increase the quantity of Sriracha sauce or use some chilli oil.
5. If you would like to have more creaminess in these peanut noodles, feel free to add a splash of coconut milk.
Steps To Prepare:
In a big vessel, add 2-3 litres of water and bring it to boil. Once the water comes to boil, add rice noodles to it. Let the noodles boil for 8-10 minutes or as mentioned in the packet instructions. You can check a noodle after 8 minutes for doneness. If it tastes raw, continue cooking them. By the time noodles are boiling lets move to next step.
In a heavy bottomed pan, heat sesame or coconut oil. Add finely chopped garlic and ginger paste to it. Sauté for 30-40 seconds.
(If you are not using any veggies in this recipe, skip this step). In the same pan add all the chopped veggies here and sauté for 3-4 minutes on medium-high flame. We will not overcook the veggies as we want them to be crunchy. Transfer these veggies in a bowl and keep it aside.
In the same pan, add water first and then all the ingredients of peanut sauce. Mix well and simmer for 1- 2 minutes. Once the sauce is ready switch off the flame. Taste it once, adjust the honey/sugar and salt as per your taste. If you feel the sauce has become spicy then add 1-2 teaspoon of peanut butter more. Keep this aside.
Rice noodles must have cooked by this time. Transfer them on a colander and rinse under running water / cold water.
Add these boiled noodles, sautéed veggies to the peanut sauce pan. Mix well with the help of tongs or forks and simmer for 1-2 minutes.
Garnish with some toasted sesame seeds/crushed peanuts, chopped spring onion and a squeeze of fresh lemon. You can even use some crushed peanuts for garnishing.
Pin it: https://pin.it/2qRCE0x
Kitchen Products Used:
- Rice Noodles : https://amzn.to/3tS8TNY
- Sriracha Sauce: https://amzn.to/3bsmh5b
- Peanut Butter : https://amzn.to/3fe32yI
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