Thai Peanut Noodles
These thai peanut noodles are affordable, easy and ready to eat in just 15 minutes.
Servings: 5 servings
Calories: 471kcal
Ingredients
Peanut sauce
- 1/2 cup natural peanut butter
- 1/2 cup water
- 1/4 cup low sodium soy sauce or tamari for gluten free
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice or rice vinegar
- 3 tablespoons agave or brown sugar
- 1 teaspoon Sriracha hot sauce
The rest
- 8 ounces spaghetti noodles or rice noodles
- 1 cup shelled edamame
- 1/2 cup chopped cucumbers see Notes for options
- 1 cup shredded carrots
- 1 red bell pepper, seeded and thinly sliced
- 2 green onions, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Make the Peanut Sauce: In a small/medium bowl, whisk together all sauce ingredients until smooth. Set aside.
- Prepare the noodles: Cook your noodles of choice according to the package instructions, then drain.
- Combine: To a large bowl, add the cooked noodles, along with the edamame, vegetables and peanuts. Pour in the peanut sauce and stir well. Serve immediately with lime wedges, hot sauce, more chopped peanuts and cilantro, as desired. Enjoy!
Video
Notes
- Gluten free - Make sure to use gluten free tamari and gluten free noodles.
- This recipe works well with spaghetti noodles (regular or whole wheat), gluten free noodles and rice noodles. Or sub the noodles and mix with cooked quinoa instead for peanut quinoa!
- Feel free to vary the vegetables as you wish, leaving out what you don't like and adding in what you do.
- Peanut noodles will keep for 3-4 days in the refrigerator. They don't freeze well.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 60g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 619mg | Potassium: 662mg | Fiber: 7g | Sugar: 16g | Vitamin A: 5138IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 3mg