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Thai Peanut Noodles with Crunchy Veggies

A close-up of a plate of Thai Peanut Noodles with Crunchy Veggies, topped with peanuts and scallions.
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A recipe for creamy, flavorful Thai peanut noodles balanced with a variety of crisp, fresh vegetables for texture contrast.

Ingredients

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  • 12 oz dried noodles (spaghetti, linguine, or rice noodles)
  • 1 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari for gluten-free
  • 3 tablespoons rice vinegar
  • 2 tablespoons maple syrup or honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1/4 cup hot water (or more, to thin)
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • 1 cup bean sprouts
  • 1/2 cup chopped scallions, for garnish
  • 2 tablespoons chopped peanuts, for garnish

Instructions

  1. Cook the noodles according to package directions. Drain them, rinse briefly with cold water to stop cooking, and set aside.
  2. While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, and sriracha.
  3. Add the hot water one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning if needed (add more vinegar for tang or syrup for sweetness).
  4. In a large bowl, combine the cooled, drained noodles and the prepared peanut sauce. Toss well until all the noodles are evenly coated.
  5. Add the julienned carrot, sliced bell pepper, shredded cabbage, and bean sprouts to the noodles. Toss gently but thoroughly to incorporate the vegetables without crushing them.
  6. Serve the noodles immediately or chill for at least 30 minutes for a cold noodle salad.
  7. Garnish each serving with chopped scallions and chopped peanuts before serving.

Notes

  • For a vegan option, use maple syrup instead of honey.
  • If using rice noodles, soak them according to package directions instead of boiling.
  • To make this gluten-free, use tamari instead of soy sauce and ensure your noodles are rice-based or certified gluten-free.
  • For meal prep, store the sauced noodles and the crunchy vegetables separately. Combine them just before eating to maintain maximum crunch.

Nutrition

Find it online: https://flavorzine.com/thai-peanut-noodles-with-crunchy-veggies/