Speckled blue bowl of spicy Thai peanut noodles tossed with purple cabbage, carrots and red bell pepper, topped with chopped peanuts, green onions, cilantro and a lime wedge, chopsticks lifting a twist of noodles, with a bowl of peanut sauce, limes and fresh ginger behind it

Spicy Thai Peanut Noodles

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Speckled blue bowl of spicy Thai peanut noodles tossed with purple cabbage, carrots and red bell pepper, topped with chopped peanuts, green onions, cilantro and a lime wedge, chopsticks lifting a twist of noodles, with a bowl of peanut sauce, limes and fresh ginger behind it

Spicy Thai Peanut Noodles

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Rice noodles tossed in a bold peanut-ginger sauce with crunchy vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 8 oz rice noodles or spaghetti
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon sriracha adjust to taste
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2-4 tablespoons warm water to thin
  • 2 cups shredded carrots
  • 1 red bell pepper thinly sliced
  • 2 cups shredded purple cabbage
  • 3 green onions sliced
  • 1/4 cup chopped peanuts
  • fresh cilantro and lime wedges for serving

Method
 

  1. Cook noodles per package directions; drain and rinse under cold water.
  2. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, sriracha, sesame oil, garlic and ginger; thin with warm water 1 tablespoon at a time until pourable.
  3. Toss noodles with carrots, bell pepper and cabbage.
  4. Pour peanut sauce over and toss until coated.
  5. Divide among bowls, top with green onions, peanuts, cilantro and a squeeze of lime.

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