Thai Peanut Noodles Recipe
A wonderful easy weeknight meal, these Thai Peanut Noodles are a huge hit! Creamy, crunchy, and loaded with vegetables, they are too delicious to miss!
Servings: 4 persons
Calories: 418kcal
Ingredients
- 8 oz Noodles Udon, lo mein, fettuccine, spaghetti, or any other
- 1 Red bell pepper, julienned
- 1 Yellow bell pepper, julienned
- 1 Green bell pepper, julienned
- 10-12 Button mushrooms , sliced
- 5-6 Baby corn, sliced lengthways
- 1.5 Tbsp Sesame oil
Peanut Sauce
- 3 tbsp, heaped Peanut butter
- 4-5 Garlic cloves
- 1/2" Fresh ginger, roughly chopped
- 2 Tbsp Sriracha Sauce You can add more if you like.
- 3 Tbsp Soy Sauce
- 1 Tbsp Honey
- 5 Tbsp Water
- 1 Tbsp Fresh lemon juice
- 1 Tbsp Rice wine vinegar
- Salt to taste
Toppings
- Peanuts, red pepper flakes, cilantro, basil
Instructions
Peanut Sauce
- Blend all the peanut sauce ingredients together until smooth. Taste and adjust for seasoning.
- If the sauce is too thick, add more water, 1 tablespoon at a time until you get the desired consistency.
Noodles
- Cook the noodles according to the instructions on the package. Drain and keep aside.
- In a wok, heat sesame oil, add the vegetables, and cook them briefly for 4-5 minutes on high heat, stirring all the time. They should still retain their vibrant color and crunch.
- Turn the heat off and toss in the noodles. Pour the peanut sauce in and give it all another good toss. Sprinkle with peanuts, red pepper flakes, fresh cilantro, or basil, and serve immediately. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 418kcal | Carbohydrates: 65g | Protein: 15g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 985mg | Potassium: 657mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1198IU | Vitamin C: 127mg | Calcium: 39mg | Iron: 2mg