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- 8 oz rice noodles - 1 cup shredded carrots - 1 red bell pepper, julienned - 1 cucumber, thinly sliced - 1 cup bean sprouts - 1/4 cup chopped green onions - 1/4 cup chopped fresh cilantro - 1/4 cup unsalted peanuts, crushed For the Spicy Peanut Sauce: - 1/3 cup peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 tablespoon sesame oil - 1 teaspoon grated fresh ginger - 1-2 teaspoons sriracha (adjust to taste) - 1-2 tablespoons water (to thin, as needed) Freshness is key for this dish. Fresh veggies bring more flavor and crunch. I suggest using crisp carrots and bright bell peppers. Always wash your vegetables well. For prepping, cut the veggies into similar sizes. This way, they cook evenly and look nice on the plate. If you need gluten-free options, choose rice noodles. They work great in this recipe. You can swap peanut butter with almond butter or sunflower seed butter if you have allergies. These alternatives still give a yummy taste. First, boil water in a large pot. Add 8 oz of rice noodles. Cook them for about 4-5 minutes. You want them to be al dente, not too soft. When done, drain the noodles. Rinse them under cold water. This stops the cooking and cools them down quickly. Set the noodles aside. In a small bowl, add 1/3 cup of peanut butter. Then, mix in 3 tablespoons of soy sauce. Squeeze in 2 tablespoons of lime juice. Add 1 tablespoon of honey or maple syrup for sweetness. Pour in 1 tablespoon of sesame oil and add 1 teaspoon of grated fresh ginger. Finally, stir in 1 to 2 teaspoons of sriracha for heat. Whisk all of these together until smooth. If the sauce is too thick, add 1 to 2 tablespoons of water. Adjust the spice to your taste by adding more sriracha if you like it hot. In a large bowl, combine the cooked rice noodles with shredded carrots, julienned red bell pepper, sliced cucumber, and bean sprouts. Pour the spicy peanut sauce over the noodles. Use tongs or two forks to toss everything together. Make sure all the ingredients are well-coated. For serving, transfer the noodles to a platter or bowls. Garnish with chopped green onions, cilantro, and crushed peanuts for crunch. Enjoy your Spicy Thai Peanut Noodles! For the full recipe, check the earlier section. - Achieving al dente noodles: Cook rice noodles for about 4-5 minutes. They should be soft but firm in the center. Drain and rinse them with cold water. This stops the cooking and keeps them from getting mushy. - Adjusting sauce thickness: If the sauce is too thick, add water a tablespoon at a time. Mix until it is smooth and pours easily. If it’s too thin, let it sit for a few minutes to thicken up. - Additional seasonings suggestions: Try adding lime zest for brightness. You can also sprinkle in some crushed red pepper for extra heat. A splash of coconut milk can add creaminess, too. - Garnishing ideas for a vibrant presentation: Use fresh herbs like basil or mint for color. Slices of red chili can add a pop of color and spice. Place lime wedges on the side for a fresh squeeze right before eating. - Scaling the recipe: To make more or less, just double or halve the ingredients. Keep the same cooking times, but check the noodles a little earlier if you scale down. - Dinner party tips: Set up a noodle bar! Serve the noodles with bowls of sauce and toppings. This lets guests pick their favorites. It keeps things fun and interactive. {{image_2}} You can easily make spicy Thai peanut noodles vegetarian or vegan. To do this, substitute traditional proteins with plant-based options. Tofu is a great choice. It soaks up flavors well and adds a nice texture. You can also use tempeh for a firmer bite. For the sauce, look for plant-based alternatives to honey. Maple syrup works wonderfully and keeps it sweet. You can also explore nut butter options. Sunflower seed butter can be a good peanut butter replacement. If you want to add protein, chicken and shrimp are tasty options. For chicken, cube breast meat and stir-fry it until fully cooked. For shrimp, sauté them in a hot pan until they turn pink. If you prefer tofu, I recommend pressing it first. This removes excess water. Then, cut it into cubes and pan-fry until golden brown. This gives it a nice crispiness that blends well with the noodles. You can give your spicy Thai peanut noodles a regional twist. Try adding local flavors from your area. For example, mix in some fresh herbs like basil or mint for a fragrant kick. You can also experiment with fusion ideas. Add some Italian pesto for a fun twist or a dash of salsa for a zesty flavor. Mixing these flavors can create a unique dish that still holds the essence of Thai peanut noodles. To keep your Spicy Thai Peanut Noodles fresh, refrigerate them in an airtight container. This method helps prevent moisture loss and keeps flavors intact. Aim to eat your leftovers within three days for the best taste. If you want to freeze the noodles, place them in a freezer-safe bag. Remove as much air as possible to avoid freezer burn. Noodles can last up to three months in the freezer. For the best results, reheat your noodles in a pan over medium heat. Add a splash of water or broth to keep them moist. Stir often until heated through. If the noodles seem dry, add a little more spicy peanut sauce to refresh the flavors. This will bring back the delicious taste and texture. Spicy Thai Peanut Noodles last about three days in the fridge. Look for signs of spoilage like off smells or discoloration. If the noodles feel slimy or look fuzzy, it’s time to toss them. Always trust your eyes and nose when checking for freshness. Enjoy your delicious meal while it’s at its best! Spicy Thai Peanut Noodles last about 3 to 5 days in the fridge. Store them in an airtight container. This helps keep them fresh and tasty. Before serving, check for any signs of spoilage. If they smell off or look odd, it's best to throw them away. Yes, you can make Spicy Thai Peanut Noodles ahead of time. Prepare the noodles and sauce separately. Mix them just before serving to keep everything fresh. This method saves time on busy days and allows flavors to blend. You can pair Spicy Thai Peanut Noodles with grilled chicken or shrimp. They also work well with crispy tofu for a vegetarian option. For sides, try a fresh cucumber salad or spring rolls. These options add crunch and balance the meal. To adjust the spiciness, add less sriracha in the sauce. Start with one teaspoon and taste. You can always add more later if needed. For extra heat, include crushed red pepper flakes or fresh chili slices. Spicy Thai Peanut Noodles combine fresh ingredients, a creamy sauce, and endless variations. You learned how to cook rice noodles and make the perfect sauce. I shared tips for enhancing texture and flavor. Remember, you can adapt this dish to fit your needs, whether for a dinner or a meal prep. These noodles are not just tasty but also versatile. Enjoy making them your own and share with family and friends!

Spicy Thai Peanut Noodles

Satisfy your cravings with these Spicy Thai Peanut Noodles! This vibrant dish features rice noodles tossed with fresh veggies and a creamy spicy peanut sauce that packs a flavorful punch. In just 25 minutes, you can create a meal that's perfect for lunch or dinner. Ready to impress your taste buds? Click through to explore the full recipe and discover how to make this delicious dish today!
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Ingredients
  

8 oz rice noodles

1 cup shredded carrots

1 red bell pepper, julienned

1 cucumber, thinly sliced

1 cup bean sprouts

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1/4 cup unsalted peanuts, crushed

For the Spicy Peanut Sauce:

1/3 cup peanut butter

3 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon honey or maple syrup

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1-2 teaspoons sriracha (adjust to taste)

1-2 tablespoons water (to thin, as needed)

Instructions
 

Begin by cooking the rice noodles according to package instructions, typically boiling them for about 4-5 minutes until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

    In a small mixing bowl, combine peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, grated ginger, and sriracha. Whisk together until smooth, then add water a tablespoon at a time until desired consistency is reached. Adjust the level of sweetness and spiciness according to your preference.

      In a large mixing bowl, combine the cooked rice noodles, shredded carrots, julienned red bell pepper, cucumber slices, and bean sprouts.

        Pour the spicy peanut sauce over the noodle mixture. Using tongs or two forks, gently toss everything together until well-coated with the sauce.

          Once mixed, transfer the noodles to a serving platter or bowls. Top with chopped green onions, cilantro, and crushed peanuts for an added crunch.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

              - Presentation Tips: Serve the noodles in a large bowl, garnished with additional crushed peanuts and cilantro on top. You can also add lime wedges on the side for an extra citrus kick. Enjoy your deliciously spicy Thai peanut noodles!