These noodles are so thick, creamy, and satisfying. The sauce is peanuty and so simple to make. This dish is made with minimal ingredients – you probably have all the basic ingredients in your pantry. The sauce takes minutes to prepare, and once you have the sauce and noodles made, you could even eat them alone if you didn’t have any fresh veggies to add. I chose to add peppers, carrots, and peanuts, but you could add whatever veggies you have on hand.
Thai Peanut Noodles
- 1/2 of a 1lb package of thick rice noodles
- 1 1/2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 1/2 tablespoons soy sauce
- 1 teaspoon pepper flakes
- 1/2 cup smooth peanut butter
- 1/2 cup carrots, thinly sliced
- 1/2 cup peppers, thinly sliced
- 1/2 cup peanuts, roughly chopped
- Cook the rice noodles according to package directions.
- Heat sesame oil in large wok over medium heat. Add grated ginger and minced garlic and cook until fragrant, about three minutes.
- Turn off heat, add peanut butter, soy sauce, and pepper flakes. Stir to combine, melting peanut butter into a thick sauce.
- Add warm cooked noodles to the wok along with prepared carrots, peppers, and peanuts. Stir until noodles are fully coated.
- Serve with additional chopped peanuts and pepper flakes to garnish, if desired.