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To make Spicy Thai Peanut Noodles, you need a mix of fresh veggies and pantry staples. Here’s what you'll need: - 8 oz rice noodles - 1 cup fresh broccoli florets - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1 cup snap peas - 1/4 cup scallions, chopped - 1/4 cup fresh cilantro, chopped - 1/2 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 2 tablespoons sesame oil - 1 tablespoon honey or maple syrup - 1 tablespoon sriracha (adjust for spice level) - 1 teaspoon grated ginger - 1 clove garlic, minced - Crushed peanuts and lime wedges for garnish If you can’t find one of the ingredients, don’t worry! Here are some easy swaps: - Rice noodles can be replaced with whole wheat noodles or zucchini noodles for a low-carb option. - Broccoli can be swapped with green beans or bell peppers. - Use tahini instead of peanut butter for a nut-free version. - For gluten-free, choose tamari instead of soy sauce. - Maple syrup works great if you want a vegan sweetener. This dish is quite flexible. Here’s what you should know: - Vegan: Yes, just use maple syrup and ensure your soy sauce is vegan. - Gluten-Free: Simply use gluten-free soy sauce or tamari. - Nut-Free: For a nut-free option, try sunflower seed butter in place of peanut butter. With this list, you're all set to whip up a delicious bowl of Spicy Thai Peanut Noodles. Don't forget to check the Full Recipe for detailed cooking steps! First, get a pot and fill it with water. Bring the water to a boil. Once it is bubbling, add 8 ounces of rice noodles. Cook them as the package says. This usually takes about 4 to 6 minutes. When done, drain the noodles in a colander. Rinse them with cold water. This stops the cooking and keeps them from sticking together. Set the noodles aside for later. Grab a medium bowl and add 1/2 cup of creamy peanut butter. Then, pour in 3 tablespoons of soy sauce and 2 tablespoons of lime juice. Next, add 2 tablespoons of sesame oil and sweeten it with 1 tablespoon of honey or maple syrup. For some heat, mix in 1 tablespoon of sriracha. Don’t forget 1 teaspoon of grated ginger and 1 clove of minced garlic. Use a whisk to mix everything until it is smooth. If it seems too thick, add a spoonful of warm water to thin it out. Now, heat a splash of sesame oil in a large skillet over medium-high heat. Add 1 cup of fresh broccoli florets, 1 thinly sliced red bell pepper, 1 julienned carrot, and 1 cup of snap peas to the pan. Stir-fry these veggies for about 4 to 5 minutes. They should be tender but still have a little crunch. Next, add the cooked rice noodles to the skillet. Pour the peanut sauce over the noodles. Toss everything together gently until the noodles are well coated. Cook for another 2 to 3 minutes until everything is hot. Finally, mix in 1/4 cup of chopped scallions and 1/4 cup of chopped cilantro. Serve the dish in bowls, topped with crushed peanuts and lime wedges for a fresh taste. Enjoy your meal! You can find the Full Recipe for more details and servings. To cook rice noodles just right, follow a few simple steps. First, boil water in a pot. Add the noodles and cook them according to the package. This usually takes about 4 to 6 minutes. Check them often to avoid overcooking. Once they are soft but still firm, drain and rinse them in cold water. This stops the cooking process and keeps them from sticking. If you love spice, sriracha is your friend! Start with one tablespoon in your sauce. Taste it, then add more if needed. For a milder dish, skip the sriracha or use less. You can also add more peanut butter to balance the heat. Remember, it’s easy to add spice, but hard to take it out! A creamy sauce makes these noodles shine. Use smooth peanut butter for the best texture. If the sauce is too thick, add warm water a little at a time. This helps you get your desired creaminess. Mixing in a dash of sesame oil also adds a nice touch. Whisk everything well to ensure a smooth blend. For the full recipe, check out the details above! {{image_2}} You can make Spicy Thai Peanut Noodles even better by adding protein. Chicken works great. Just grill or sauté it, then slice it thin. Tofu is another wonderful choice. Press it to remove water, then cube it. Sauté the tofu until golden and crispy. Mix your choice of protein right into the noodles for a hearty meal. Feel free to switch up the veggies based on what’s fresh. In spring, add asparagus and snap peas. In summer, try zucchini or bell peppers. Fall calls for roasted butternut squash or brussels sprouts. Winter can be a time for kale or cabbage. This way, you keep your dish colorful and healthy. Want to change the flavor? You can easily do that! Swap the peanut butter for almond or cashew butter. This gives a different nutty taste. For a kick, try adding chili paste instead of sriracha. You can also mix in coconut milk for a creamier sauce. These small changes can make a big impact on the final dish. Check out the Full Recipe for more ideas! To keep your Spicy Thai Peanut Noodles fresh, store them in an airtight container. Make sure the noodles cool down first. Place them in the fridge within two hours after cooking. They will stay good for about three to four days. When you’re ready to eat, take the noodles out. If they seem dry, add a splash of water or a bit of soy sauce. Heat them in a skillet over medium heat. Stir gently until they are warm. This keeps the noodles from getting mushy. If you want to freeze the noodles, first let them cool completely. Place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. To use, thaw in the fridge overnight. Then, reheat as mentioned before. Enjoy your meal anytime! Yes, you can make this dish ahead of time. Cook and cool the noodles. Store them in an airtight container. Make the sauce and veggies separately. This way, they stay fresh. When you're ready to eat, combine everything in a pan. Heat it gently until warm. It saves time on busy nights! Several sides pair well with Spicy Thai Peanut Noodles. Here are a few ideas: - Spring rolls: Crispy and light, they add a nice crunch. - Thai cucumber salad: It adds a refreshing touch. - Steamed edamame: Healthy and fun to eat. - Miso soup: A warm soup complements the meal well. These sides enhance the flavors and round out your meal. To lower the carbs in this dish, swap rice noodles for zucchini noodles or spaghetti squash. Both options keep the flavor while cutting carbs. You can also add more veggies like mushrooms or bell peppers. They add volume and nutrients. Adjust the sauce to taste, as it may need less sweetness. Enjoy a delicious meal without the carbs! You can now make Spicy Thai Peanut Noodles with ease. This dish uses simple ingredients and offers many swaps for different diets. Follow the step-by-step guide for cooking and combining flavors. Use tips for perfect noodles and adjusting spice. Explore fun variations like adding proteins or seasonal veggies. Storing leftovers is simple, and reheating keeps them tasty. Enjoy this quick recipe any time. Try it out and savor each bite!

Spicy Thai Peanut Noodles

Spice up your dinner with these Fiery Thai Peanut Noodles! This quick and easy recipe combines deliciously cooked rice noodles with fresh veggies and a creamy peanut sauce that's bursting with flavor. Perfect for busy weeknights, these noodles are ready in just 30 minutes. Click through to explore the full recipe and learn how to create this delightful dish that everyone will love!
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Ingredients
  

8 oz rice noodles

1 cup fresh broccoli florets

1 red bell pepper, thinly sliced

1 carrot, julienned

1 cup snap peas

1/4 cup scallions, chopped

1/4 cup fresh cilantro, chopped

1/2 cup creamy peanut butter

3 tablespoons soy sauce

2 tablespoons lime juice

2 tablespoons sesame oil

1 tablespoon honey or maple syrup

1 tablespoon sriracha (adjust for spice level)

1 teaspoon grated ginger

1 clove garlic, minced

Crushed peanuts and lime wedges for garnish

Instructions
 

Cook the Rice Noodles: Bring a pot of water to a boil, add the rice noodles, and cook according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Sauce: In a medium bowl, combine the creamy peanut butter, soy sauce, lime juice, sesame oil, honey (or maple syrup), sriracha, grated ginger, and minced garlic. Whisk until smooth; add a spoonful of warm water if necessary for a thinner consistency.

      Stir-Fry the Vegetables: In a large skillet or wok, heat a splash of sesame oil over medium-high heat. Add the broccoli florets, sliced red bell pepper, julienned carrot, and snap peas. Stir-fry for about 4-5 minutes until they are just tender but retain some crunch.

        Combine Noodles and Sauce: Add the cooked rice noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and toss everything together gently until well coated. Cook for an additional 2-3 minutes until everything is heated through.

          Garnish and Serve: Remove from heat and mix in chopped scallions and cilantro. Serve in bowls topped with crushed peanuts and lime wedges on the side for an extra zing.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4