Spicy Thai Peanut Noodles

08.06.2015

Spicy Thai Peanut Noodles | Cooking Classy

I don’t make Thai food often but when I do I always love it! These Spicy Thai Peanut Noodles were no exception! They are easy to make, they require minimal cooking (the only thing that needs to be cooked is the pasta) and I love the crunch factor from the fresh veggies, peanuts and sesame seeds. And lets not forget the spice! I’m all about the Sriracha! I could eat it on anything, okay except cupcakes. Hmmm, well maybe. I’ve always loved spicy food. Let me rephrase that, I’ve always constantly craved spicy food. I just love that kick. Sriracha was made for Asian food which is why it goes so well with these noodles. I listed the recipe to use 2 tablespoons but just adjust that according to your personal preference, this is fairly spicy (like spicy enough I knew I couldn’t get my kids to eat it) but if you love spicy foods you may likely want a bit more, just don’t overdue it or it can become the only thing you taste. Which is also the reason I like to take it easy on the sesame oil, I still want to be able to taste the peanut flavor and not just a bold sesame flavor. I like a nice balance with all the flavors in this.

You could most definitely add some cooked chicken breasts to this recipe to add another protein, I just opted keep things simple and leave it out. Plus it made a for a seriously delicious vegetarian meal which I love to make every now and then. If you’d like to add chicken though it would pair well with everything here, especially if you grilled it and gave it that nice depth of flavor. Grilled chicken is always the best right? Now go make some of these crave worthy noodles, their unique yet irresistible flavor will have you coming back for more!

Spicy Thai Peanut Noodles | Cooking ClassySpicy Thai Peanut Noodles | Cooking ClassySpicy Thai Peanut Noodles | Cooking Classy

Spicy Thai Peanut Noodles

Yield: About 4 - 5 servings

Spicy Thai Peanut Noodles

Ingredients

  • 12 oz spaghetti (I used Barilla White Fiber)
  • 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
  • 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
  • 1 cup matchstick carrots
  • 3/4 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts, roughly chopped
  • Sesame seeds, for garnish (optional)
  • Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Sriracha (more or less to taste)
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil

Directions

  • Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
  • Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
  • Recipe source: adapted slightly from Gourmet
http://www.cookingclassy.com/2015/08/spicy-thai-peanut-noodles/

23 comments

  • Katrina @ Warm Vanilla Sugar: Geeze, this is so easy!! I love that sauce! August 7, 2015 at 5:38am Reply

  • Medha @ Whisk & Shout: Yum yum yum- this looks awesome, pinned! August 7, 2015 at 8:25am Reply

  • Karina: Yum! This looks delicious! Thanks for sharing :) August 7, 2015 at 8:44am Reply

  • Nicole: Jaclyn this looks amazing! I absolutely love following your blog and seeing what new recipes you come up with! My husband and I love so many of your recipes! This one looks so yummy and I was wondering if it tastes similar to Pad Thai? Thank you for all your yummy recipes! August 7, 2015 at 9:01am Reply

    • Jaclyn: I’m so happy to hear you and your husband have enjoyed the recipes!! These noodles are quite different from pad thai, more creamy and peanuty. Some similar flavors in it but it does taste very different. August 7, 2015 at 10:51am Reply

  • Becky: Looks good and pretty easy! August 7, 2015 at 3:03pm Reply

  • Bella B: This looks absolutely mouth-watering!
    August 7, 2015 at 7:40pm Reply

  • Laura Dembowski: I too live spicy food, especially sriracha! It’s my fave!! This sounds like a great meal to mix up dinner. August 8, 2015 at 6:40am Reply

  • Rosann: I love all these flavors. Being a certified nutritionist and foodie I added some fresh chopped broccoli. Great recipe, thanks! Rosann at 2BellaHealth.com August 11, 2015 at 8:43pm Reply

  • Medeja: So flavorful! I just need to try! August 12, 2015 at 1:03am Reply

  • Kea Cameron: i just made this for dinner and my boyfriend and I loved it! I added thinly sliced carrots, red onions, and chicken marinated in sesame oil, teriyaki, garlic, and soy sauce. I also sautéed the vegetables in soy sauce. Delicious! August 31, 2015 at 7:32pm Reply

  • Renae: Made this for my lunches for the week. The dressing is delish.. Thanks for the recipe. September 20, 2015 at 4:58pm Reply

    • Jaclyn: I’m so glad you like it Renae! Thanks for your comment! September 20, 2015 at 7:35pm Reply

  • Kelly: Has anyone tried freezing the leftovers? This looks so tasty but I know I can’t eat a whole recipe and thought saving some for later would be great! February 16, 2016 at 9:07am Reply

  • Morgan: This is a home run!!! My kids even ate some, and that’s saying something! Can’t wait to eat the leftovers for lunches! February 21, 2016 at 8:40pm Reply

    • Jaclyn: I’m so glad your family liked it Morgan! February 22, 2016 at 5:14pm Reply

  • Annabelle: This is delicious! I followed all you ingredients and also what commenter Kia Cameron did as well, but left out the Teriyaki sauce, oh and also used hokkien noodles instead of spaghetti. It was the BOMB! Thanks so much. March 1, 2016 at 12:03am Reply

    • Jaclyn: So glad you loved it Annabelle! March 1, 2016 at 11:00am Reply

      • Melinda Goopio: Jaclyn is this supposed to be served hot or is it like a salad? March 22, 2016 at 2:48pm Reply

  • Kate: It looks like there are carrots in your picture but I don’t see it listed in the ingredients… do you know how much you used? March 13, 2016 at 3:02pm Reply

    • Jaclyn: Yes sorry I’ve added that above, thanks! March 15, 2016 at 11:28am Reply

  • Tapati: Do we not stir fry it? Anywhere in the cooking process. March 14, 2016 at 11:59pm Reply

  • Linda: I like my veggies cooked so I sauted them with chicken and added the sauce with and extra 1/4 cup of water and simmered everything for 10 mins. It turned out amazing. Thanks for sharing. April 3, 2016 at 4:32pm Reply

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