Spicy Thai Peanut Noodles

08.06.2015

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.

Spicy Thai Peanut Noodles | Cooking Classy

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!

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Spicy Thai Peanut Noodles

4.92 from 12 votes

These Thai noodles are so easy to make and incredibly flavorful! Tender noodles are tossed with fresh colorful veggies, crunchy peanuts and a rich and creamy peanut sauce that will leave everyone craving more. Don't like spice? Just omit the sriracha.

Course: Main Course
Cuisine: Thai
Keyword: Peanut Noodles
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5
Author: Jaclyn

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

Instructions

  1. 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.
  2. 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.
  3. Recipe source: adapted slightly from Gourmet

56 comments

  • Rachel: We really liked this. Instead of the veggies, I added spinach and cooked up some garlic mushrooms. I didn’t have all the ingredients so I substituted Veri Veri teriyaki sauce/marinade in for the soy sauce, sesame oil, and the honey. This made enough for about 6 people (the sauce was so thick and rich we didn’t need very much). October 13, 2018 at 6:35pm Reply

  • Peruokie: We loved it! Perfect amount of spice. September 25, 2018 at 4:10pm Reply

  • Selena Yanez: Very, very easy and delicious. A good dinner when you have friends over or roommates and you want to cook together. Will definitely make again before summer ends to enjoy the fresh veggies in the summer breeze September 13, 2018 at 5:21pm Reply

  • Emily Tisdale: Forgot to get cucumber, so subbed celery. Allergic to bell peppers…otherwise made as directed but sauce was too thick. But the flavor was inctedible! September 12, 2018 at 7:09pm Reply

  • Doug Raymond: Excellent! August 7, 2018 at 11:39am Reply

  • Joy: This is a great recipe, my kids eat up these noodles and veggies! I only do a heaping TB of Sriracha (because, kids.) and sometimes I add a bit more honey, adjust to your taste. April 16, 2018 at 2:08pm Reply

    • Jaclyn: So glad they enjoy it! April 16, 2018 at 3:48pm Reply

  • Mary: Did not like this at all. April 10, 2018 at 7:43pm Reply

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