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- 8 oz rice noodles - 1 cup peanut butter (creamy or crunchy) - 2 tablespoons soy sauce - 2 tablespoons sriracha (adjust to taste) - 1 tablespoon lime juice - 1 tablespoon brown sugar - 1 cup shredded carrots - 1 red bell pepper, thinly sliced - 1 green onion, chopped - ½ cup chopped fresh cilantro - Crushed peanuts for garnish For my Minute Spicy Thai Peanut Noodles, I love to keep it simple and fresh. First, I grab my rice noodles. They cook quickly and soak up flavors well. I often use creamy peanut butter, but crunchy adds a nice texture. Next, I reach for soy sauce. It adds a salty kick that balances the dish. Sriracha is a must for heat. I suggest starting with two tablespoons, then you can add more if you're bold. Lime juice brings brightness, while brown sugar adds a hint of sweetness. I love colorful veggies, so I use shredded carrots and thinly sliced red bell pepper. Green onions and fresh cilantro add freshness to each bite. Finally, I sprinkle crushed peanuts on top for that extra crunch. With these simple ingredients, you'll create a meal that's quick, tasty, and full of flavor. To prepare rice noodles, boil water in a pot. Add 8 oz of rice noodles. Cook them as the package says, usually 4-6 minutes. When they are soft, drain them in a colander. Rinsing with cold water is key! This stops the cooking and keeps them from sticking together. Set them aside for later. In a medium bowl, whisk together 1 cup of peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of sriracha, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar. Whisk until smooth. For spice lovers, add more sriracha to kick it up a notch. In a large skillet or wok, heat the cooked noodles over medium heat. Pour the peanut sauce over the noodles. Toss them well to coat every noodle evenly. Next, add 1 cup of shredded carrots and 1 thinly sliced red bell pepper. Stir-fry them for 2-3 minutes until tender. Remove from heat and mix in 1 chopped green onion and ½ cup of chopped fresh cilantro. Serve warm, topped with crushed peanuts for that perfect crunch! - Avoid overcooking the noodles: Follow the package instructions closely. Check the noodles one minute early. They should be soft but still firm. Drain them right away. Rinse with cold water to stop the cooking. - Enhance the flavor of the peanut sauce: Use fresh lime juice for a bright taste. If you like it spicy, add more sriracha. For a sweeter touch, increase the brown sugar. Mixing in a dash of sesame oil can also add depth. - Ideas for garnishes beyond crushed peanuts: Try adding sesame seeds for crunch. Fresh herbs like basil or mint brighten the dish. You can also use sliced radishes for a peppery kick. - Best side dishes to pair with the noodles: A simple cucumber salad offers a fresh balance. Steamed edamame adds protein and texture. For a heartier meal, serve with grilled chicken or shrimp on the side. {{image_2}} You can change up Minute Spicy Thai Peanut Noodles by adding protein. Chicken, tofu, and shrimp all work well. Cook your choice of protein in the skillet before adding the noodles. This adds flavor and makes the meal more filling. You can also swap out vegetables to fit your taste. Try broccoli, snap peas, or bell peppers. Each adds a different crunch and taste. Just be sure to slice them thin for quick cooking. This way, you keep the meal colorful and healthy. Not everyone loves spice. To make a milder version, cut down on the sriracha. You can start with just one tablespoon. Taste it first before adding more. This helps keep the dish tasty for kids or people who don’t enjoy heat. If you want to turn up the heat, try adding red pepper flakes or fresh chili peppers. You can also try a spicy sauce, like chili garlic sauce. Just remember to add only a little at first. You can always add more if needed, but it's hard to fix too much spice. To store your leftover Minute Spicy Thai Peanut Noodles, place them in an airtight container. Refrigerate them right away. This helps keep them fresh. You can store them for up to three days. To avoid sticky noodles, separate them from the sauce if you can. For reheating, the best method is to use a skillet. Heat it over low to medium heat. Add a splash of water or a bit of oil to help steam the noodles. Stir often to keep them from sticking. Avoid using the microwave. It can make the noodles tough and dry. Enjoy your leftovers just like the first time! Can I use different types of noodles? Yes, you can use different types of noodles. Rice noodles are great, but you can try egg noodles, udon, or even whole wheat noodles. Just remember to cook them according to package instructions. This dish is very flexible! Is it possible to make this dish vegan? Absolutely! To make it vegan, use a plant-based peanut butter and swap the soy sauce for a gluten-free version if needed. You can also replace the brown sugar with maple syrup for a vegan-friendly sweetener. How do I make the sauce ahead of time? You can make the sauce ahead easily. Mix the peanut butter, soy sauce, sriracha, lime juice, and brown sugar in a bowl. Store it in a jar in the fridge. It stays good for about a week. Just give it a good stir before using! This blog post shared a delicious recipe for Minute Spicy Thai Peanut Noodles. We covered key ingredients, cooking steps, and tips for serving and storing. You can customize the dish by adding protein or adjusting the spice. With simple instructions, it's easy to make a tasty meal. Enjoy this dish your way, and feel free to experiment with flavors. These noodles are fun to make and share. I hope you try this at home for a great takeaway!

Minute Spicy Thai Peanut Noodles

Savor the flavors of Thailand with this quick and delicious recipe for Minute Spicy Thai Peanut Noodles! In just 15 minutes, you can whip up this vibrant dish featuring rice noodles, creamy peanut sauce, and fresh veggies. Perfect for a busy weeknight dinner or a flavorful lunch, these noodles are a must-try. Ready to spice up your meal? Click through to explore the full recipe and enjoy a taste of Thailand at home!
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Ingredients
  

8 oz rice noodles

1 cup peanut butter (creamy or crunchy)

2 tablespoons soy sauce

2 tablespoons sriracha (adjust to taste)

1 tablespoon lime juice

1 tablespoon brown sugar

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 green onion, chopped

½ cup chopped fresh cilantro

Crushed peanuts for garnish

Instructions
 

Begin by cooking the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.

    In a medium bowl, whisk together the peanut butter, soy sauce, sriracha, lime juice, and brown sugar until smooth and well combined. Adjust the spiciness by adding more sriracha if desired.

      In a large skillet or wok over medium heat, add the cooked noodles. Pour the peanut sauce over the noodles and toss to coat evenly.

        Add the shredded carrots and sliced red bell pepper to the skillet. Stir-fry for about 2-3 minutes until the vegetables are just tender and heated through.

          Remove from heat and stir in the chopped green onions and cilantro.

            Serve the noodles warm, garnished with crushed peanuts on top for added crunch.

              Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4