Thai Peanut Noodles

#noodles #peanut #quick #vegetarian #scaling

Rice noodles tossed in a quick creamy peanut-soy-lime sauce, finished with peanuts and herbs.

👥 4 servings 🍽️ main ⏱️ Prep Time: 7 minutes 🔥 Cook Time: 8 minutes 🌍 Thai-inspired 👤 Tornadough Alli 📖 https://tornadoughalli.com/thai-peanut-noodles/

🥘 Ingredients

  • rice noodles (about a 6–6.3 oz package; lo mein or fettuccine also work if you skip rinsing)
    6 oz
  • pasta water
    2 tbsp
  • sesame oil
    2 tbsp
  • creamy peanut butter
    1/3 c
  • soy sauce
    3 tbsp
  • lime juice (fresh)
    2 tbsp
  • brown sugar
    2 tbsp
  • chili paste
    1 tsp
  • coconut milk
    2 tbsp
  • roasted peanuts (unsalted, chopped)
    2 tbsp
  • scallions (sliced)
    2 tbsp
  • fresh cilantro (chopped)

🍳 Cookware

  • large bowl
  • saucepan
  1. 1
    Cook rice noodles in boiling water according to package directions until tender, about ⏱️ 5-6 minutes . Reserve pasta water , then drain, rinse, and toss in a large bowl with sesame oil . Set aside.
    rice noodles: 6 oz (about a 6–6.3 oz package; lo mein or fettuccine also work if you skip rinsing), pasta water: 2 tbsp, sesame oil: 1 tbsp
  2. 2
    In a saucepan over medium-low heat, whisk creamy peanut butter , soy sauce , lime juice , brown sugar , remaining sesame oil , and chili paste until smooth, about ⏱️ 2 minutes .
    creamy peanut butter: 1/3 c, soy sauce: 3 tbsp, lime juice: 2 tbsp (fresh), brown sugar: 2 tbsp, sesame oil: 1 tbsp, chili paste: 1 tsp
  3. 3
    Whisk in the reserved warm pasta water (or coconut milk for a creamier sauce) to thin slightly; remove from heat.
    coconut milk: 2 tbsp
  4. 4
    Add the noodles and toss until completely coated. Top with roasted peanuts , scallions , and fresh cilantro . Serve immediately.
    roasted peanuts: 2 tbsp (unsalted, chopped), scallions: 2 tbsp (sliced), fresh cilantro (chopped)