How to make Peanut Noodles | Thai Peanut Noodle Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and has a different flavor profile.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Peel fresh ginger using a teaspoon to scrape off the peel.

Microplane the ginger to mince it finely.

In a medium bowl, add softened peanut butter (microwaved for 20 seconds).

Microwave hot water for 20 seconds and add it to the bowl.

Add light soy sauce, brown sugar, garlic, sweet chili paste, toasted sesame oil, rice wine vinegar, and lime juice to the bowl.

Stir everything in the bowl for about a minute until emulsified.

Prepare matchstick carrots and baby peppers for the salad.

In a small amount of oil, sauté the matchstick carrots and baby peppers for about 1 minute to remove the raw taste.

Soak 8 ounces of thai rice noodles in warm water for 10 minutes.

Boil water and add the soaked noodles, cooking for about 5 minutes while separating them to prevent clumping.

Drain the noodles and add them to the bowl with the dressing.

Add sliced green onions and cilantro to the noodles and stir to combine.

Finish with chopped peanuts and additional cilantro and green onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens