Description
Spicy Thai Peanut Noodles are a quick and easy dish that balances creamy, spicy, sweet, and tangy flavors. Perfect for busy weeknights or hosting guests, this recipe comes together in under 30 minutes and is easy to customize.
Ingredients
Scale
- ½ cup peanut butter
- 6 tablespoons reduced-sodium soy sauce (or tamari for gluten-free option)
- 3 ½ tablespoons rice vinegar
- 3 tablespoons brown sugar or honey
- 3 tablespoons sesame oil
- 2 red Thai chiles, seeded and chopped
- 2 tablespoons chile-garlic sauce
- 2 tablespoons freshly grated ginger
- 1 teaspoon fish sauce (omit for vegetarian)
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts or tofu, cubed
- 1 cup matchstick carrots
- 1 red bell pepper, sliced
- 4 green onions, sliced
- 2 cups bean sprouts
- ¼ cup chopped fresh cilantro
- 1 (16 ounce) package pad Thai rice noodles
- 1 tablespoon chopped unsalted peanuts (optional)
- Lime wedges for serving
Instructions
- In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, and sesame oil until smooth. Add Thai chiles, chile-garlic sauce, ginger, fish sauce, and black pepper. Adjust consistency with water if needed. Set aside.
- Boil water in a large pot and cook rice noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken or tofu for 5-7 minutes until golden. Set aside.
- Add remaining olive oil to the skillet. Stir-fry carrots and bell pepper for 2-3 minutes. Add green onions and bean sprouts; stir-fry for 1 more minute.
- Return chicken (or tofu) to the skillet. Add cooked noodles and pour in peanut sauce. Toss to coat all ingredients and warm through. Fold in cilantro.
Notes
- Warm peanut butter for a smoother sauce.
- Adjust spice level by modifying chile-garlic sauce.
- Substitute shrimp, beef, or extra vegetables for different variations.
- The peanut sauce can be made ahead and stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 9
- Sodium: 820
- Fat: 24
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 58
- Fiber: 4
- Protein: 27
- Cholesterol: N/A