Spicy Thai Peanut Noodles

• 8 oz rice noodles
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce (gluten-free if needed)
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sriracha
• 1 clove garlic, minced
• 1/2 cup unsweetened coconut milk
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 green onions, sliced
• 1/4 cup unsalted peanuts, crushed
• 1 tbsp sesame seeds

Steps

1. 1 Cook rice noodles according to package instructions; drain and rinse with cold water.
2. 2 In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and garlic until smooth.
3. 3 Gradually add coconut milk to the peanut mixture, whisking until creamy.
4. 4 Heat oil in a large skillet over medium heat. Add bell pepper and snap peas; sauté until tender.
5. 5 Toss cooked noodles with the peanut sauce until well coated.
6. 6 Combine noodles and veggies in the skillet, heating through.
7. 7 Garnish with green onions, crushed peanuts, and sesame seeds before serving.

Nutrition

Tips

• Adjust the sriracha amount to control the spice level.
• For extra flavor, add a splash of fish sauce if not making vegan.
• Make sure the peanut sauce is smooth to ensure a silky texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to maintain moisture.

Serving Suggestions

• Serve with a side of crispy spring rolls.
• Pair with a fresh cucumber salad for a refreshing contrast.

FAQ