Spicy Thai Peanut Noodles Flavorful and Easy Recipe

Ingredients

• 8 oz rice noodles
• 1 cup peanut butter (smooth or chunky)
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 medium red bell pepper, thinly sliced
• 1 cup carrots, julienned
• 1 green onion chopped (for garnish)
• 1 4 cup chopped cilantro (for garnish)
• 1 to taste crushed peanuts (for garnish)

Instructions

1. In a large pot, bring water to a boil and add the rice noodles. Cook according to package instructions (usually 6-8 minutes) until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a bowl, mix the peanut butter, soy sauce, lime juice, sriracha, sesame oil, minced garlic, and grated ginger. Whisk until smooth and you achieve a creamy consistency. If it’s too thick, you can add a little water until you reach the desired thickness.
3. In a large skillet, heat a splash of sesame oil over medium heat. Add the sliced bell pepper and julienned carrots. Sauté for about 3-4 minutes until the vegetables are tender but still crisp.
4. Add the drained noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the noodles and toss everything together until well combined and the noodles are coated in the sauce. Cook for an additional 2-3 minutes, stirring constantly.
5. Taste the noodles and adjust the seasoning—add more sriracha for heat or more lime juice for tanginess, if desired.
6. Serve the noodles hot, garnished with chopped green onions, cilantro, and crushed peanuts on top.