Spice up your dinner with these delicious fiery Thai peanut noodles! This quick and easy recipe combines tender rice noodles with crunchy veggies and a creamy, spicy peanut sauce that will delight your taste buds. Perfect for busy weeknights, this dish is ready in just 25 minutes and serves four.
8 oz rice noodles
1 tablespoon sesame oil
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup snap peas, trimmed
2 green onions, sliced
1/4 cup fresh cilantro, chopped
For the Spicy Peanut Sauce:
1/2 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1–2 tablespoons sriracha (adjust to your heat preference)
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
Water (to thin the sauce as needed)
![- 8 oz rice noodles - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 cup shredded carrots - 1 cup snap peas, trimmed - 2 green onions, sliced - 1/4 cup fresh cilantro, chopped For this dish, rice noodles are key. They soak up the peanut sauce and add a nice texture. Fresh vegetables like bell peppers, carrots, and snap peas bring crispness and color. The sesame oil gives a rich flavor, making each bite pop. - 1/2 cup creamy peanut butter - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1–2 tablespoons sriracha (adjust to your heat preference) - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - Water (to thin the sauce as needed) The peanut sauce is the star. Creamy peanut butter gives it depth. Adding soy sauce and lime juice balances the flavors. Sweetener adds a touch of sweetness, and sriracha kicks up the heat. Garlic and ginger give it an aromatic twist, making the sauce irresistible. - Sliced green onions - Fresh cilantro - Crushed peanuts Garnishes add fun and flavor. Sliced green onions lend a fresh crunch. Fresh cilantro brightens the dish and crushed peanuts add a delightful crunch. You can mix and match these garnishes to suit your taste. For the full recipe, check out the detailed steps to create this tasty meal! 1. Boil Water: Start by bringing a large pot of water to a boil. 2. Cook Noodles: Add 8 oz of rice noodles and cook them according to the package instructions. 3. Rinse Noodles: Once the noodles are tender, drain them and rinse under cold water. This stops the cooking process. 4. Set Aside: Place the rinsed noodles in a bowl and set them aside for later. 1. Combine Ingredients: In a medium bowl, mix 1/2 cup creamy peanut butter, 3 tablespoons soy sauce, and 2 tablespoons lime juice. 2. Add Sweetener: Next, stir in 1 tablespoon honey or maple syrup. 3. Add Heat: For spice, whisk in 1 to 2 tablespoons sriracha to taste. 4. Mix Aromatics: Add 2 cloves minced garlic and 1 teaspoon freshly grated ginger. 5. Adjust Consistency: If the sauce is thick, add water, one tablespoon at a time until it reaches your desired thickness. 1. Heat Oil: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. 2. Add Vegetables: Add 1 thinly sliced red bell pepper, 1 cup of shredded carrots, and 1 cup of snap peas. 3. Cook Time: Sauté the veggies for 4-5 minutes until they are tender but still crisp. 1. Combine Ingredients: Add the cooked rice noodles to the skillet with the sautéed veggies. 2. Pour Sauce: Drizzle the peanut sauce over the noodles and veggies. 3. Toss Together: Gently toss everything until well mixed and heated through for about 2-3 minutes. 4. Taste and Adjust: Taste the dish and adjust seasonings as needed. For the full recipe, refer to the recipe section above. Enjoy your cooking! To make your dish just the right heat, start with sriracha. Add one tablespoon first, then taste. If you want more heat, add a bit more. You can also mix in fresh chili peppers or chili flakes for extra spice. Cooking your rice noodles is key. Boil them until they are al dente, which means firm to the bite. After cooking, rinse them under cold water. This stops the cooking and keeps them from sticking together. When sautéing your veggies, keep them crisp. Cook them for about 4-5 minutes. This gives them a nice crunch. Serve your noodles in a large bowl for a casual look. For a fancier touch, use a plate and twirl the noodles into a nest shape. Garnish with fresh cilantro or crushed peanuts for color and flavor. You can also sprinkle some sliced green onions on top for a pop of green. For the full recipe, check out the [Full Recipe]. {{image_2}} To make this dish fit your diet, you can choose gluten-free noodles. Look for rice noodles or other gluten-free options. These work well in the recipe. For a vegan sauce, swap honey with maple syrup. This keeps the sauce sweet and tasty while staying plant-based. You can add proteins to make the meal heartier. Consider chicken, shrimp, or tofu. For chicken, cook it for about 6-8 minutes until fully done. Shrimp only needs 3-4 minutes until pink and opaque. If you prefer tofu, sauté it for 5-7 minutes until golden. Each protein adds its own flavor and texture. For extra crunch, toss in some nuts or seeds. Peanuts, sesame seeds, or cashews work great. You can also enhance the flavor by adding fresh herbs. Try Thai basil or mint for a new twist. These additions make the dish more exciting and flavorful. For the full recipe, check the complete instructions above to get started! To keep your Spicy Thai Peanut Noodles fresh, store them right. First, let the noodles cool down to room temperature. Then, place them in an airtight container. This helps keep the flavors locked in. You can store the noodles in the fridge for up to three days. When it's time to eat your leftovers, you have a few options. The best way is to use a skillet. Heat it on medium and add a splash of water. Toss in the noodles and sauce. Stir until warmed through. This method keeps the noodles from getting mushy. You can also use the microwave. Just place the noodles in a microwave-safe bowl. Add a little water to help steam them. Cover and heat in short bursts, stirring in between. This way, you maintain the noodle texture. If you want to save your Spicy Thai Peanut Noodles for later, freezing is a good option. First, let the dish cool completely. Then, pack the noodles and sauce into freezer-safe bags or containers. Flatten the bags to save space. You can freeze them for up to three months. When you're ready to eat, thaw your noodles overnight in the fridge. Reheat them in a skillet or microwave as mentioned before. Enjoy your meal as if it was fresh! To reduce the heat of your Spicy Thai Peanut Noodles, you can adjust the sriracha. Start with just one tablespoon. Taste the sauce. If you want it less spicy, add more peanut butter or honey to balance the heat. You can also add coconut milk for a creamy texture, which helps tone down the spice. Another method is to serve the dish with extra lime wedges. The acidity from the lime can help offset the heat. Yes, you can use many types of noodles for this recipe. Rice noodles work great, but you can swap them for whole wheat spaghetti or soba noodles. For a gluten-free option, use zucchini noodles or shirataki noodles. Each type will give a unique taste and texture. Just make sure to adjust cooking times based on the noodle type you choose. These noodles pair well with several side dishes. You can serve them with a fresh cucumber salad for crunch. A simple side of steamed broccoli adds nutrition and color. For protein, grilled chicken or shrimp complements the dish nicely. You can also serve spring rolls to make a full meal. Each side enhances the flavors of the noodles. For the full recipe, check the complete guide. This blog post covered all essential aspects of making Spicy Thai Peanut Noodles. We explored key ingredients like rice noodles, fresh veggies, and peanut sauce components. I shared step-by-step cooking instructions and helpful tips for perfect texture and spice levels. You learned about variations to suit dietary needs and proper storage. In the end, this dish is versatile and fun to make. Enjoy exploring your own twists on this classic recipe!](https://savoryspiral.com/wp-content/uploads/2025/07/63cf4897-b110-4628-9add-b185bf914e3d-250x250.webp)