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Thai Peanut Noodles with Crunchy Veggies

A bowl of creamy Thai Peanut Noodles with Crunchy Veggies, topped with chopped peanuts and green onions.
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A recipe for creamy Thai peanut noodles packed with crisp, fresh vegetables for texture contrast.

Ingredients

Scale
  • 12 oz spaghetti or linguine noodles
  • 1 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 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, for thinning)
  • 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 until al dente. Drain the noodles and rinse immediately with cold water to stop the cooking process and remove excess starch. 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, grated ginger, minced garlic, and sriracha.
  3. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste the sauce and adjust seasoning if needed (add more vinegar for tang or syrup for sweetness).
  4. In a large bowl, combine the cooled noodles and the prepared peanut sauce. Toss well until all the noodles are evenly coated.
  5. Add the julienned carrots, sliced red bell pepper, shredded cabbage, and bean sprouts to the bowl. Toss gently until the vegetables are distributed throughout the noodles. Do not overmix, as you want the vegetables to remain crisp.
  6. Divide the noodles among serving bowls. Garnish each serving with chopped scallions and chopped peanuts. Serve immediately or chill for later.

Notes

  • For gluten-free noodles, use rice noodles or gluten-free spaghetti.
  • To make this dish vegan, ensure you use maple syrup instead of honey in the sauce.
  • For meal prep, store the sauce separately from the noodles and vegetables, and combine just before serving to maintain maximum crunch.
  • If you prefer a richer flavor, add 1 tablespoon of lime juice to the peanut sauce.

Nutrition

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