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Spicy Peanut Noodles

Whip up these quick spicy peanut noodles for a satisfying and tasty meal that’s ready in 20 minutes.

Spicy Peanut Noodles

I normally love a bit of peanut sauce on my Pad Thai noodles when we order take-out so when I saw this recipe for spicy peanut noodles on Eat with Clarity I decided to whip up a batch for lunch. These spicy noodles were a snap to throw together and I loved their simplicity but I think they would also be tasty with tofu, chicken, or different veggies too. This recipe makes quite a bit of sauce and I didn’t use it all so I stored the remainder in an airtight container in the refrigerator for other uses such as a dipping sauce.

Spicy Peanut Noodles

How to Make Spicy Peanut Noodles

Cook the rice noodles per package instructions.

Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the garlic & ginger and cook, stirring constantly for 1 minute.

Remove the skillet from the heat and add the peanut butter, tamari (or soy sauce), rice vinegar, toasted sesame oil, sriracha, honey, crushed red pepper flakes, and chili garlic sauce. Whisk until well combined. Slowly add a few tablespoons of hot water until your sauce has reached your desired consistency and flavor.  Taste the sauce then add more vinegar, soy sauce, sriracha, honey, water, if needed/desired, to taste.

Drain the noodles. Add about 1/4 of the sauce to the noodles and toss to coat evenly; add more sauce as needed per your preference. Serve with chopped green onions, crushed peanuts, crushed red pepper flakes, and lime wedges. Serve immediately. Enjoy. 

Spicy Peanut Noodles

Spicy Peanut Noodles

Spicy Peanut Noodles

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Asian
Servings: 2
Author: Pam - For the Love of Cooking / Original by Eat with Clarity

Ingredients

  • 8 oz rice noodles
  • 2 tsp canola oil
  • 2 cloves of garlic, minced
  • ½ tbsp fresh ginger, minced
  • cup creamy peanut butter
  • 2 tbsp tamari or soy sauce **Low sodium
  • ½ tbsp rice vinegar
  • ½ tbsp toasted sesame oil
  • 1-2 tsp honey, to taste
  • 1-2 tsp sriracha, to taste `
  • ¼ tsp crushed red pepper flakes, to taste
  • 1 tsp chili garlic sauce
  • ½ cup HOT water +/-

For Serving:

  • Green onions, chopped
  • Crushed peanuts
  • Lime wedges

Instructions

  • Cook the rice noodles in a large pot, per package instructions.
  • Meanwhile, heat the oil in a nonstick skillet over medium heat. Add the garlic & ginger and cook, stirring constantly for 1 minute.
  • Remove the skillet from the heat and add the peanut butter, tamari (or soy sauce), rice vinegar, toasted sesame oil, honey, sriracha, crushed red pepper flakes, and chili garlic sauce. Whisk until well combined. Slowly add a few tablespoons of hot water until your sauce has reached your desired consistency and flavor.  Taste the sauce then add more vinegar, soy sauce, sriracha, honey, water, if needed/desired, to taste.
  • Drain the noodles. Add about 1/4 of the sauce to the noodles and toss to coat evenly; add more sauce as needed per your preference. Serve with chopped green onions, crushed peanuts, crushed red pepper flakes, and lime wedges. Serve immediately. Enjoy. 
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10 Comments

  1. Welcome back. I keep saying I must make something with peanut sauce but haven’t got there yet but this looks very good and is too simple not to try.