Spicy Thai Peanut Noodles


5 from 2 votes

Spicy Thai Peanut Noodles

Course Main Course
Cuisine Gluten free, vegetarian
Servings 4 people
Author Caitlin Rogers


  • 1/2 cup of Once Again Creamy Peanut Butter
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup warm water
  • 1/4 cup sweet chili sauce
  • 1/4 cup fresh lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp dark brown sugar
  • 1 tbsp fresh ginger peeled and minced
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp Sriracha Hot Chili Sauce
  • 1 clove garlic chopped
  • 1 8 oz box or bag Pad Thai rice noodles
  • 1 cup carrots julienned or shredded
  • 1 cup red bell peppers julienned
  • 1 cup snow peas julienned
  • 2 tbsp vegetable oil
  • 1 lime wedged


  1. Place the peanut butter, cilantro, water, sweet chili sauce, lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil, hot chili sauce and garlic in a blender.
  2. Pure until smooth. Set aside.
  3. Heat the vegetable oil over medium high heat.
  4. Add the vegetables, season lightly if desired, and saut for 3-4 minutes, until vegetables have softened but still maintain some crunch. Set aside.
  5. Cook the noodles in simmering salted water for 1-2 minutes. Rice noodles cook very quickly. Drain the noodles and place back in the pot. Toss with the peanut sauce.
  6. To serve, arrange the noodles in a shallow bowl or on a plate. Top with a large scoop of the vegetables. Garnish with a lime wedge.

Recipe Notes


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