Easy Thai Noodles
The ultimate comfort food, Easy Thai Noodles are a delightful blend of flavors and textures. These creamy, nutty noodles are perfect for a quick weeknight dinner, making any meal special. Enjoy the freshness of vegetables combined with a rich sauce that’s simply irresistible!
Equipment
- Large Skillet
Ingredients
- 8-9 ounce rice noodles
- ½ tablespoon canola oil for peanut sauce
- 2 teaspoons sesame oil
- ¼ cup low sodium soy sauce
- ¼ teaspoon crushed red pepper flakes optional
- 1 tablespoon rice vinegar
- 1 teaspoon hot sauce (like Sriracha) more or less to taste
- ¼ cup smooth peanut butter
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 cloves garlic minced
- 2 tablespoons sesame seeds toasted
- ¼ cup dry roasted peanuts
- ½ tablespoon canola oil for tossing with noodles
- 1 green onion minced
- 1 cup sugar snap peas
- 1 large red bell pepper thinly sliced
- 1 medium carrot julienned
- 1 cup red cabbage thinly sliced
- ¼ cup chopped cilantro
Instructions
- Start by preparing the rice noodles. Boil water in a large pot and follow the package instructions for cooking. Some noodles may require soaking in boiling water for a couple of minutes, while others might need to simmer. This step is crucial for achieving the perfect texture.
- While the noodles are cooking, let’s make the peanut sauce. In a medium bowl, mix together ½ tablespoon canola oil, 2 teaspoons sesame oil, ¼ cup low sodium soy sauce, ¼ teaspoon crushed red pepper flakes, 1 tablespoon rice vinegar, 1 teaspoon hot sauce, ¼ cup smooth peanut butter, 2 tablespoons honey, 1 tablespoon lime juice, and 2 cloves garlic, minced. Whisk vigorously until the mixture is smooth and creamy.
- Next, toast the ¼ cup dry roasted peanuts and 2 tablespoons sesame seeds in a dry skillet over medium-high heat for about 2 to 3 minutes. You’ll know they are done when they turn golden brown and release a fragrant aroma. This step is crucial as it enhances the flavors.
- Once the noodles are cooked, drain and rinse them under cold water to stop the cooking process. Place the noodles in a large mixing bowl, and drizzle with ½ tablespoon canola oil to prevent sticking. Toss gently to coat.
- Now it’s time to bring everything together! Pour the peanut sauce over the noodles, followed by the 1 green onion, sliced, 1 cup sugar snap peas, 1 large red bell pepper, thinly sliced, 1 medium carrot, julienned, 1 cup red cabbage, thinly sliced, and ¼ cup chopped cilantro. Toss everything well to combine, ensuring that the noodles are coated in the rich peanut sauce.
- To finish, top the noodles with the toasted dry roasted peanuts and sesame seeds for added crunch. Serve the noodles immediately for the best flavor and texture.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Freezing: While I don’t recommend freezing Easy Thai Noodles after they’ve been tossed with the sauce and veggies, you can freeze the cooked noodles separately.
- Pairing: These noodles pair wonderfully with a side salad or steamed vegetables for a complete meal.
- Vegetarian/Vegan options: You can easily make this dish vegan by substituting honey with maple syrup.
- Add protein: For a heartier meal, consider adding grilled tofu or chicken if you are not strictly vegetarian or vegan.
- Adjust spice: Customize the level of spiciness by varying the amount of hot sauce or crushed red pepper flakes.