Thai Peanut Noodles
Get ready for the most irresistible noodle dish that’ll have you wondering where this recipe has been all your life! These Thai Peanut Noodles combine creamy, nutty sauce with fresh crunchy vegetables for the perfect balance of textures and flavors.
The secret lies in that velvety peanut sauce – it’s the perfect blend of savory, sweet, and just a hint of heat. When this sauce hugs each strand of noodles and mingles with crisp vegetables, it creates pure magic on your plate.
Ingredients
For the Peanut Sauce:
- 1/2 cup natural peanut butter
- 1/2 cup water
- 1/4 cup low sodium soy sauce
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 3 tablespoons agave or brown sugar
- 1 teaspoon Sriracha hot sauce
For the Noodle Bowl:
- 8 ounces spaghetti noodles or rice noodles
- 1 cup shelled edamame
- 1/2 cup chopped cucumbers
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Steps
- Create the peanut sauce: In a medium bowl, whisk together peanut butter and water until smooth. Add soy sauce, minced garlic, lime juice, agave, and Sriracha. Whisk until completely combined and silky smooth – about 2-3 minutes. If sauce seems too thick, add water 1 tablespoon at a time until desired consistency is reached.
- Cook the noodles: Bring a large pot of water to a rolling boil. Add noodles and cook according to package directions, typically 8-10 minutes for spaghetti or 4-5 minutes for rice noodles. Test for doneness by taking a noodle and biting through – it should be tender but still have slight resistance (al dente).
- Prepare the bowl: In a large serving bowl, combine the hot noodles with the prepared sauce. Toss thoroughly to coat every strand. Add edamame, cucumbers, carrots, bell pepper, and half of the green onions. Gently toss until everything is evenly distributed and coated with sauce.
- Serve: Top with remaining green onions, cilantro, and chopped peanuts. For best texture and temperature, serve immediately while noodles are still warm.
Smart Swaps
- Use almond butter instead of peanut butter (1:1 ratio)
- Swap in zucchini noodles for regular noodles to reduce carbs
- Try coconut aminos instead of soy sauce for a soy-free version
Make It Diabetes-Friendly
- Replace agave/brown sugar with 2 tablespoons monk fruit sweetener
- Use shirataki noodles to reduce carbs to 4g per serving
- Add extra vegetables to increase fiber and reduce glycemic impact
- Portion into 1 cup servings for easier blood sugar management
Pro Tips
- Warm the peanut butter slightly (about 10 seconds in microwave) for easier mixing
- Cook noodles just under al dente as they’ll continue to soften in the warm sauce
- Make extra sauce and store in fridge for up to 5 days