Thai Peanut Noodles
A quick and flavorful dish combining creamy peanut sauce, fresh vegetables, and satisfying noodles, ready in just 15 minutes!
Equipment
- Medium bowl
- Large Pot
Ingredients
- 1/2 cup natural peanut butter
- 1/2 cup water
- 1/4 cup low sodium soy sauce or tamari for gluten free
- 2 cloves garlic minced
- 2 tablespoons fresh lime juice or rice vinegar
- 3 tablespoons agave or brown sugar
- 1 teaspoon Sriracha hot sauce
- 8 ounces spaghetti noodles or rice noodles
- 1 cup shelled edamame
- 1/2 cup chopped cucumbers or zucchini or snap peas
- 1 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- In a medium bowl, whisk together peanut sauce ingredients: peanut butter, water, soy sauce, garlic, lime juice, agave, and Sriracha until smooth.
- Bring a pot of water to a boil and cook noodles according to package instructions. Drain and rinse under cold water.
- While noodles are cooking, prepare vegetables: slice bell pepper, shred carrots, chop cucumbers, and slice green onions.
- In a large mixing bowl, combine cooked noodles, prepared vegetables, and shelled edamame. Pour peanut sauce over and toss to coat.
- Garnish with chopped peanuts and cilantro. Serve immediately with lime wedges and extra Sriracha if desired.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Keep sauce separate if storing for more than a day.