Thai Peanut Sauce Noodles Recipe
These Thai Peanut Sauce Noodles are made in about 20 minutes with fresh garlic and ginger, creamy peanut butter, spicy sriracha, rice wine vinegar, soy sauce, and rice noodles, for a busy weeknight dinner or a hearty lunch!
Servings: 6 servings
Ingredients
- 16 ounces rice noodles
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- ½ cup creamy peanut butter
- ½ cup water
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon sriracha (optional)
- ¼ cup soy sauce
- ¼ cup roasted peanuts chopped
- 1 scallion thinly sliced
- Sesame seeds (optional)
Instructions
- Cook your noodles according to the package directions and set them aside.16 ounces rice noodles
- In a medium sauté pan, heat your oil over medium heat. Add the garlic and cook until golden brown, about 1-2 minutes. Add the ginger and cook for an additional 30 seconds.1 Tablespoon olive oil, 2 cloves garlic, 1 Tablespoon fresh ginger
- Whisk in the peanut butter, water, rice wine vinegar, and sriracha. Cook for 1 minute until the sauce is heated through. Whisk in the soy sauce and remove it from the heat.½ cup creamy peanut butter, ½ cup water, 1 Tablespoon rice wine vinegar, 1 Tablespoon sriracha, ¼ cup soy sauce
- Pour peanut sauce over the noodles and toss. Top with the chopped peanuts, scallions, and sesame seeds, and serve hot.¼ cup roasted peanuts, 1 scallion, Sesame seeds
Notes
Storage
- Store: Store your leftovers in an airtight container in the refrigerator for up to four days for optimal freshness. Reheat in the microwave in a microwave-safe bowl.
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