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Thai Peanut Noodles with Crunchy Vegetables

A close-up of a white bowl filled with creamy Thai Peanut Noodles with Crunchy Veggies, topped with peanuts and scallions.
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A recipe for creamy, flavorful Thai peanut noodles balanced with a variety of crisp, fresh vegetables for texture contrast.

Ingredients

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  • 12 oz dried noodles (spaghetti, linguine, or rice noodles)
  • 1 cup creamy peanut butter
  • 1/4 cup soy sauce or tamari
  • 3 tablespoons rice vinegar
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili garlic sauce (adjust to taste)
  • 1/4 cup hot water (or more, to thin)
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded purple cabbage
  • 1 cup bean sprouts
  • 1/2 cup chopped scallions, for garnish
  • 2 tablespoons chopped roasted peanuts, for garnish

Instructions

  1. Cook the noodles according to package directions. Drain them, rinse briefly with cold water to stop cooking, and set aside.
  2. While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, ginger, garlic, and sriracha.
  3. Slowly whisk in the hot water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning if needed (add more lime for tang or syrup for sweetness).
  4. In a large bowl, combine the cooked, cooled noodles with about three-quarters of the peanut sauce. Toss well until the noodles are evenly coated.
  5. Add the julienned carrot, sliced red bell pepper, shredded cabbage, and bean sprouts to the noodles. Toss gently until the vegetables are distributed throughout the noodles. You want the vegetables to remain crisp.
  6. If the mixture seems too thick, add a little more sauce or a splash of cold water.
  7. Divide the noodles into serving bowls. Drizzle any remaining sauce over the top if desired.
  8. Garnish generously with chopped scallions and roasted peanuts before serving.

Notes

  • For a gluten-free version, use rice noodles or certified gluten-free spaghetti.
  • To make this vegan, confirm your peanut butter does not contain honey (maple syrup is used here).
  • For make-ahead meals, store the sauce, noodles, and vegetables separately. Combine just before serving to maintain vegetable crunch.
  • If you prefer a cold noodle salad, chill the finished dish for at least 30 minutes before serving.

Nutrition

Find it online: https://epicureempire.com/thai-peanut-noodles-with-crunchy-veggies/