Spicy Thai Peanut Noodles One Pot Flavorful Delight

by
- 8 oz rice noodles - 1 cup coconut milk - 1/2 cup natural peanut butter - 2 tablespoons sesame oil - 1 red bell pepper, thinly sliced - 1 large carrot, peeled and julienned - 1 cup snap peas, trimmed - 3 green onions, chopped (white and green parts separated) - 3 tablespoons soy sauce (low-sodium recommended) - 2 tablespoons sriracha sauce - 1 tablespoon fresh lime juice - 1 teaspoon freshly grated ginger - 1 clove garlic, minced - Fresh cilantro and chopped peanuts for garnish - Lime wedges for serving Gathering the right ingredients is key to making these spicy Thai peanut noodles. You'll need rice noodles, coconut milk, and peanut butter as your base. The rice noodles offer a chewy texture. Coconut milk gives a creamy feel, while peanut butter adds nutty flavor. Next, add your vegetables for crunch and color. Red bell pepper and carrot bring sweetness. Snap peas add freshness, and green onions give a mild onion taste. For seasoning, soy sauce adds saltiness. Sriracha brings heat, but you can adjust it to your liking. Fresh lime juice brightens the dish, while ginger and garlic add warmth and depth. Finish with cilantro and peanuts for garnish. Lime wedges are perfect for an extra zing. All these ingredients come together in one pot for a delightful meal. - Boil water and cook the rice noodles. - Drain and set aside. Start by bringing a large pot of water to a boil. When the water bubbles, add the rice noodles. Cook them according to the package instructions. It's best to remove them just before they become fully tender. They will soften more later. After cooking, drain the noodles in a colander and set them aside. - Heat sesame oil in a large pot. - Add and sauté red bell pepper, carrot, green onions (white parts), and snap peas. In a large pot or deep skillet, pour in two tablespoons of sesame oil. Heat the oil over medium heat. When the oil shimmers, toss in the sliced red bell pepper, julienned carrot, the white parts of the green onions, and snap peas. Stir them for about 3 to 4 minutes. You want them to be tender-crisp and bright in color. - Combine coconut milk, peanut butter, soy sauce, sriracha, lime juice, ginger, and garlic in a bowl. - Whisk until smooth and uniform. Grab a mixing bowl. Add one cup of coconut milk, half a cup of peanut butter, three tablespoons of soy sauce, two tablespoons of sriracha, one tablespoon of fresh lime juice, one teaspoon of grated ginger, and one clove of minced garlic. Use a whisk to blend these ingredients well until the sauce is smooth and creamy. - Pour the peanut sauce into the sautéed vegetables. - Stir to coat the vegetables evenly. Now, pour the peanut sauce into the pot with the sautéed vegetables. Stir everything together carefully. You want to make sure the sauce coats all the veggies nicely. - Add drained noodles and gently toss together. - Heat on low for an additional 2-3 minutes. Next, add the drained noodles to the pot. Gently toss everything together, making sure the noodles soak up the sauce. Let the dish heat on low for about 2 to 3 minutes. This helps everything blend together perfectly. - Remove from heat and garnish with cilantro and peanuts. - Serve with lime wedges. Once everything is warm, take the pot off the heat. Serve the spicy Thai peanut noodles in bowls. Top each bowl with fresh chopped cilantro and crushed peanuts. Don’t forget to add lime wedges on the side. The lime adds a nice zing of freshness! - Cook rice noodles in boiling water for about five minutes. - Remove them before they are fully soft. - Rinse noodles under cold water to stop the cooking process. - This keeps them from getting mushy later. - Adjust sriracha based on your heat preference. - Use less sriracha for a milder taste. - Try sweet chili sauce for a different flavor. - Add fresh jalapeños for more heat if desired. - Serve in clear bowls to show off the colors. - Top each bowl with fresh cilantro and crushed peanuts. - Add an extra lime wedge on the side for fun. - These small touches make the dish pop visually. {{image_4}} You can easily add protein to your spicy Thai peanut noodles. Chicken, shrimp, or tofu are great choices. If you use chicken, cut it into small pieces and sauté it first. Cook until it is no longer pink. For shrimp, toss them in during the last few minutes of cooking. They cook quickly. If you prefer tofu, use firm tofu, diced into cubes. Sauté it with the veggies for a crispy texture. Adjust cooking times based on your choice. Chicken may need about 5-7 minutes, shrimp about 3-4 minutes, and tofu can cook for 4-5 minutes. Fresh veggies add color and nutrition. You can swap or add other vegetables such as bok choy, broccoli, or zucchini. These choices keep the dish vibrant and full of flavor. If you want more crunch, try adding cabbage or bean sprouts. Remember to cut them into small pieces for even cooking. Use what you have on hand to make this dish your own. If you need gluten-free options, choose gluten-free soy sauce like tamari. Many brands offer this tasty alternative. Rice noodles are naturally gluten-free, but always check the label. You can also try gluten-free pasta made from rice or quinoa. This way, everyone can enjoy the dish without worry. To store your spicy Thai peanut noodles, let them cool first. Place the noodles in an airtight container. This keeps them fresh and safe. You can enjoy leftovers for up to three days. Always check for any off smells before eating. For reheating, the best way is on the stove. Add a splash of water or broth to the pan. This helps the noodles stay moist. Heat them on low, stirring gently. You can also use the microwave. Place the noodles in a bowl and cover it. Heat for one minute, then stir. Repeat until hot, but don’t overheat. Yes, you can freeze this dish! But it’s best to freeze before adding fresh garnishes. Place cooled noodles in a freezer-safe container. They will stay good for about two months. When ready to eat, thaw in the fridge overnight. Reheat as usual, adding a splash of liquid if needed. It takes about 25 minutes to make these noodles. You spend 10 minutes prepping and 15 minutes cooking. This quick time makes it great for busy days. Yes, you can make this dish ahead. Cook it and let it cool before storing. Keep it in an airtight container in the fridge. It tastes great for two days after cooking. Reheat it on the stove or in the microwave. Store leftover peanut noodles in a sealed container. Make sure to put them in the fridge. They stay fresh for up to two days. If you want to keep them longer, freeze them. Use freezer-safe containers for best results. You can swap rice noodles for other types. Try whole wheat or soba noodles. Each noodle adds a different taste and texture. Just check the cooking time as it may change. To make this dish vegan, swap the honey for maple syrup. Use soy sauce or tamari for the sauce. Check that the peanut butter has no added ingredients. These simple swaps keep the flavors intact while meeting dietary needs. This recipe for Spicy Thai Peanut Noodles combines simple ingredients for a big flavor. You learned how to prepare the noodles, sauté veggies, and make a creamy peanut sauce. We also discussed storage tips and how to customize your dish. Enjoy this meal fresh, or save leftovers for later. With easy swaps, you can create variations that fit your taste. Get cooking and enjoy every delicious bite!

WANT TO SAVE THIS RECIPE?

If you crave a quick and tasty meal, Spicy Thai Peanut Noodles One Pot is perfect for you. With creamy peanut butter, fresh veggies, and a kick of sriracha, this dish hits the spot. Plus, it’s all made in one pot, cutting down on cleanup. I’ll show you how to whip up this flavorful delight that’s easy to customize. Ready to get cooking? Let’s dive into the details!

Jump to Recipe

Ingredients

Main Ingredients

– 8 oz rice noodles

– 1 cup coconut milk

– 1/2 cup natural peanut butter

Vegetables and Aromatics

– 2 tablespoons sesame oil

– 1 red bell pepper, thinly sliced

– 1 large carrot, peeled and julienned

– 1 cup snap peas, trimmed

– 3 green onions, chopped (white and green parts separated)

Seasoning and Garnish

– 3 tablespoons soy sauce (low-sodium recommended)

– 2 tablespoons sriracha sauce

– 1 tablespoon fresh lime juice

– 1 teaspoon freshly grated ginger

– 1 clove garlic, minced

– Fresh cilantro and chopped peanuts for garnish

– Lime wedges for serving

Gathering the right ingredients is key to making these spicy Thai peanut noodles. You’ll need rice noodles, coconut milk, and peanut butter as your base. The rice noodles offer a chewy texture. Coconut milk gives a creamy feel, while peanut butter adds nutty flavor.

Next, add your vegetables for crunch and color. Red bell pepper and carrot bring sweetness. Snap peas add freshness, and green onions give a mild onion taste.

For seasoning, soy sauce adds saltiness. Sriracha brings heat, but you can adjust it to your liking. Fresh lime juice brightens the dish, while ginger and garlic add warmth and depth.

Finish with cilantro and peanuts for garnish. Lime wedges are perfect for an extra zing. All these ingredients come together in one pot for a delightful meal.

Step-by-Step Instructions

Preparation of Noodles

– Boil water and cook the rice noodles.

– Drain and set aside.

Start by bringing a large pot of water to a boil. When the water bubbles, add the rice noodles. Cook them according to the package instructions. It’s best to remove them just before they become fully tender. They will soften more later. After cooking, drain the noodles in a colander and set them aside.

Sautéing the Vegetables

– Heat sesame oil in a large pot.

– Add and sauté red bell pepper, carrot, green onions (white parts), and snap peas.

In a large pot or deep skillet, pour in two tablespoons of sesame oil. Heat the oil over medium heat. When the oil shimmers, toss in the sliced red bell pepper, julienned carrot, the white parts of the green onions, and snap peas. Stir them for about 3 to 4 minutes. You want them to be tender-crisp and bright in color.

Making the Peanut Sauce

– Combine coconut milk, peanut butter, soy sauce, sriracha, lime juice, ginger, and garlic in a bowl.

– Whisk until smooth and uniform.

Grab a mixing bowl. Add one cup of coconut milk, half a cup of peanut butter, three tablespoons of soy sauce, two tablespoons of sriracha, one tablespoon of fresh lime juice, one teaspoon of grated ginger, and one clove of minced garlic. Use a whisk to blend these ingredients well until the sauce is smooth and creamy.

Combining the Ingredients

– Pour the peanut sauce into the sautéed vegetables.

– Stir to coat the vegetables evenly.

Now, pour the peanut sauce into the pot with the sautéed vegetables. Stir everything together carefully. You want to make sure the sauce coats all the veggies nicely.

Finalizing the Dish

– Add drained noodles and gently toss together.

– Heat on low for an additional 2-3 minutes.

Next, add the drained noodles to the pot. Gently toss everything together, making sure the noodles soak up the sauce. Let the dish heat on low for about 2 to 3 minutes. This helps everything blend together perfectly.

Serving the Dish

– Remove from heat and garnish with cilantro and peanuts.

– Serve with lime wedges.

Once everything is warm, take the pot off the heat. Serve the spicy Thai peanut noodles in bowls. Top each bowl with fresh chopped cilantro and crushed peanuts. Don’t forget to add lime wedges on the side. The lime adds a nice zing of freshness!

Tips & Tricks

Cooking the Noodles Perfectly

– Cook rice noodles in boiling water for about five minutes.

– Remove them before they are fully soft.

– Rinse noodles under cold water to stop the cooking process.

– This keeps them from getting mushy later.

Customizing the Spice Level

– Adjust sriracha based on your heat preference.

– Use less sriracha for a milder taste.

– Try sweet chili sauce for a different flavor.

– Add fresh jalapeños for more heat if desired.

Presentation Tips

– Serve in clear bowls to show off the colors.

– Top each bowl with fresh cilantro and crushed peanuts.

– Add an extra lime wedge on the side for fun.

– These small touches make the dish pop visually.

Variations

Protein Additions

You can easily add protein to your spicy Thai peanut noodles. Chicken, shrimp, or tofu are great choices. If you use chicken, cut it into small pieces and sauté it first. Cook until it is no longer pink. For shrimp, toss them in during the last few minutes of cooking. They cook quickly. If you prefer tofu, use firm tofu, diced into cubes. Sauté it with the veggies for a crispy texture. Adjust cooking times based on your choice. Chicken may need about 5-7 minutes, shrimp about 3-4 minutes, and tofu can cook for 4-5 minutes.

Vegetable Substitutions

Fresh veggies add color and nutrition. You can swap or add other vegetables such as bok choy, broccoli, or zucchini. These choices keep the dish vibrant and full of flavor. If you want more crunch, try adding cabbage or bean sprouts. Remember to cut them into small pieces for even cooking. Use what you have on hand to make this dish your own.

Gluten-Free Options

If you need gluten-free options, choose gluten-free soy sauce like tamari. Many brands offer this tasty alternative. Rice noodles are naturally gluten-free, but always check the label. You can also try gluten-free pasta made from rice or quinoa. This way, everyone can enjoy the dish without worry.

Storage Info

Refrigeration Guidelines

To store your spicy Thai peanut noodles, let them cool first. Place the noodles in an airtight container. This keeps them fresh and safe. You can enjoy leftovers for up to three days. Always check for any off smells before eating.

Reheating the Dish

For reheating, the best way is on the stove. Add a splash of water or broth to the pan. This helps the noodles stay moist. Heat them on low, stirring gently. You can also use the microwave. Place the noodles in a bowl and cover it. Heat for one minute, then stir. Repeat until hot, but don’t overheat.

Freezing Instructions

Yes, you can freeze this dish! But it’s best to freeze before adding fresh garnishes. Place cooled noodles in a freezer-safe container. They will stay good for about two months. When ready to eat, thaw in the fridge overnight. Reheat as usual, adding a splash of liquid if needed.

FAQs

How long does it take to make Spicy Thai Peanut Noodles?

It takes about 25 minutes to make these noodles. You spend 10 minutes prepping and 15 minutes cooking. This quick time makes it great for busy days.

Can I make this dish ahead of time?

Yes, you can make this dish ahead. Cook it and let it cool before storing. Keep it in an airtight container in the fridge. It tastes great for two days after cooking. Reheat it on the stove or in the microwave.

What is the best way to store leftover peanut noodles?

Store leftover peanut noodles in a sealed container. Make sure to put them in the fridge. They stay fresh for up to two days. If you want to keep them longer, freeze them. Use freezer-safe containers for best results.

Can I use a different type of noodle?

You can swap rice noodles for other types. Try whole wheat or soba noodles. Each noodle adds a different taste and texture. Just check the cooking time as it may change.

How can I make this dish vegetarian or vegan?

To make this dish vegan, swap the honey for maple syrup. Use soy sauce or tamari for the sauce. Check that the peanut butter has no added ingredients. These simple swaps keep the flavors intact while meeting dietary needs.

This recipe for Spicy Thai Peanut Noodles combines simple ingredients for a big flavor. You learned how to prepare the noodles, sauté veggies, and make a creamy peanut sauce. We also discussed storage tips and how to customize your dish. Enjoy this meal fresh, or save leftovers for later. With easy swaps, you can create variations that fit your taste. Get cooking and enjoy every delicious bite!

- 8 oz rice noodles - 1 cup coconut milk - 1/2 cup natural peanut butter - 2 tablespoons sesame oil - 1 red bell pepper, thinly sliced - 1 large carrot, peeled and julienned - 1 cup snap peas, trimmed - 3 green onions, chopped (white and green parts separated) - 3 tablespoons soy sauce (low-sodium recommended) - 2 tablespoons sriracha sauce - 1 tablespoon fresh lime juice - 1 teaspoon freshly grated ginger - 1 clove garlic, minced - Fresh cilantro and chopped peanuts for garnish - Lime wedges for serving Gathering the right ingredients is key to making these spicy Thai peanut noodles. You'll need rice noodles, coconut milk, and peanut butter as your base. The rice noodles offer a chewy texture. Coconut milk gives a creamy feel, while peanut butter adds nutty flavor. Next, add your vegetables for crunch and color. Red bell pepper and carrot bring sweetness. Snap peas add freshness, and green onions give a mild onion taste. For seasoning, soy sauce adds saltiness. Sriracha brings heat, but you can adjust it to your liking. Fresh lime juice brightens the dish, while ginger and garlic add warmth and depth. Finish with cilantro and peanuts for garnish. Lime wedges are perfect for an extra zing. All these ingredients come together in one pot for a delightful meal. - Boil water and cook the rice noodles. - Drain and set aside. Start by bringing a large pot of water to a boil. When the water bubbles, add the rice noodles. Cook them according to the package instructions. It's best to remove them just before they become fully tender. They will soften more later. After cooking, drain the noodles in a colander and set them aside. - Heat sesame oil in a large pot. - Add and sauté red bell pepper, carrot, green onions (white parts), and snap peas. In a large pot or deep skillet, pour in two tablespoons of sesame oil. Heat the oil over medium heat. When the oil shimmers, toss in the sliced red bell pepper, julienned carrot, the white parts of the green onions, and snap peas. Stir them for about 3 to 4 minutes. You want them to be tender-crisp and bright in color. - Combine coconut milk, peanut butter, soy sauce, sriracha, lime juice, ginger, and garlic in a bowl. - Whisk until smooth and uniform. Grab a mixing bowl. Add one cup of coconut milk, half a cup of peanut butter, three tablespoons of soy sauce, two tablespoons of sriracha, one tablespoon of fresh lime juice, one teaspoon of grated ginger, and one clove of minced garlic. Use a whisk to blend these ingredients well until the sauce is smooth and creamy. - Pour the peanut sauce into the sautéed vegetables. - Stir to coat the vegetables evenly. Now, pour the peanut sauce into the pot with the sautéed vegetables. Stir everything together carefully. You want to make sure the sauce coats all the veggies nicely. - Add drained noodles and gently toss together. - Heat on low for an additional 2-3 minutes. Next, add the drained noodles to the pot. Gently toss everything together, making sure the noodles soak up the sauce. Let the dish heat on low for about 2 to 3 minutes. This helps everything blend together perfectly. - Remove from heat and garnish with cilantro and peanuts. - Serve with lime wedges. Once everything is warm, take the pot off the heat. Serve the spicy Thai peanut noodles in bowls. Top each bowl with fresh chopped cilantro and crushed peanuts. Don’t forget to add lime wedges on the side. The lime adds a nice zing of freshness! - Cook rice noodles in boiling water for about five minutes. - Remove them before they are fully soft. - Rinse noodles under cold water to stop the cooking process. - This keeps them from getting mushy later. - Adjust sriracha based on your heat preference. - Use less sriracha for a milder taste. - Try sweet chili sauce for a different flavor. - Add fresh jalapeños for more heat if desired. - Serve in clear bowls to show off the colors. - Top each bowl with fresh cilantro and crushed peanuts. - Add an extra lime wedge on the side for fun. - These small touches make the dish pop visually. {{image_4}} You can easily add protein to your spicy Thai peanut noodles. Chicken, shrimp, or tofu are great choices. If you use chicken, cut it into small pieces and sauté it first. Cook until it is no longer pink. For shrimp, toss them in during the last few minutes of cooking. They cook quickly. If you prefer tofu, use firm tofu, diced into cubes. Sauté it with the veggies for a crispy texture. Adjust cooking times based on your choice. Chicken may need about 5-7 minutes, shrimp about 3-4 minutes, and tofu can cook for 4-5 minutes. Fresh veggies add color and nutrition. You can swap or add other vegetables such as bok choy, broccoli, or zucchini. These choices keep the dish vibrant and full of flavor. If you want more crunch, try adding cabbage or bean sprouts. Remember to cut them into small pieces for even cooking. Use what you have on hand to make this dish your own. If you need gluten-free options, choose gluten-free soy sauce like tamari. Many brands offer this tasty alternative. Rice noodles are naturally gluten-free, but always check the label. You can also try gluten-free pasta made from rice or quinoa. This way, everyone can enjoy the dish without worry. To store your spicy Thai peanut noodles, let them cool first. Place the noodles in an airtight container. This keeps them fresh and safe. You can enjoy leftovers for up to three days. Always check for any off smells before eating. For reheating, the best way is on the stove. Add a splash of water or broth to the pan. This helps the noodles stay moist. Heat them on low, stirring gently. You can also use the microwave. Place the noodles in a bowl and cover it. Heat for one minute, then stir. Repeat until hot, but don’t overheat. Yes, you can freeze this dish! But it’s best to freeze before adding fresh garnishes. Place cooled noodles in a freezer-safe container. They will stay good for about two months. When ready to eat, thaw in the fridge overnight. Reheat as usual, adding a splash of liquid if needed. It takes about 25 minutes to make these noodles. You spend 10 minutes prepping and 15 minutes cooking. This quick time makes it great for busy days. Yes, you can make this dish ahead. Cook it and let it cool before storing. Keep it in an airtight container in the fridge. It tastes great for two days after cooking. Reheat it on the stove or in the microwave. Store leftover peanut noodles in a sealed container. Make sure to put them in the fridge. They stay fresh for up to two days. If you want to keep them longer, freeze them. Use freezer-safe containers for best results. You can swap rice noodles for other types. Try whole wheat or soba noodles. Each noodle adds a different taste and texture. Just check the cooking time as it may change. To make this dish vegan, swap the honey for maple syrup. Use soy sauce or tamari for the sauce. Check that the peanut butter has no added ingredients. These simple swaps keep the flavors intact while meeting dietary needs. This recipe for Spicy Thai Peanut Noodles combines simple ingredients for a big flavor. You learned how to prepare the noodles, sauté veggies, and make a creamy peanut sauce. We also discussed storage tips and how to customize your dish. Enjoy this meal fresh, or save leftovers for later. With easy swaps, you can create variations that fit your taste. Get cooking and enjoy every delicious bite!

Spicy Thai Peanut Noodles One Pot

Savor the flavors of Spicy Thai Peanut Noodles in just one pot! This quick and easy recipe combines tender rice noodles with colorful veggies and a creamy peanut sauce, making for a delicious meal ready in under 30 minutes. Perfect for busy weeknights, you'll love the spicy kick and rich taste. Get ready to impress your taste buds! Click through to explore the recipe and delight in this mouthwatering dish!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

2 tablespoons sesame oil

1 red bell pepper, thinly sliced

1 large carrot, peeled and julienned

3 green onions, chopped (white and green parts separated)

1 cup snap peas, trimmed

1 cup coconut milk

1/2 cup natural peanut butter (creamy or chunky based on preference)

3 tablespoons soy sauce (low-sodium recommended)

2 tablespoons sriracha sauce (adjust according to your spice preference)

1 tablespoon fresh lime juice

1 teaspoon freshly grated ginger

1 clove garlic, minced

Fresh cilantro, chopped, for garnish

Chopped peanuts, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Noodles: Start by boiling water in a pot. Once boiling, add the rice noodles and cook according to the package instructions, but remove them from the heat when they are just shy of fully tender (they will continue to soften later). Drain the noodles and set them aside in a colander.

    Sauté the Vegetables: In a large pot or deep skillet, pour in the sesame oil and heat over medium. Once hot, add the sliced red bell pepper, julienned carrot, the white parts of the chopped green onions, and snap peas. Sauté the vegetables for about 3-4 minutes, stirring frequently, until they are tender-crisp and vibrant in color.

      Make the Sauce: In a mixing bowl, combine the coconut milk, peanut butter, soy sauce, sriracha sauce, lime juice, grated ginger, and minced garlic. Use a whisk to blend the ingredients together until the mixture is smooth and uniform.

        Combine Ingredients: Pour the fragrant peanut sauce into the pot with the sautéed vegetables. Stir everything together so the sauce coats the vegetables evenly.

          Add Noodles: Introduce the drained noodles to the pot and gently toss everything together, ensuring the noodles are well enveloped in the luscious sauce. Allow the dish to cook for an additional 2-3 minutes on low heat until everything is heated through and the noodles achieve the desired tenderness.

            Garnish and Serve: Once heated, remove the pot from the heat. Serve the spicy Thai peanut noodles in individual bowls, finishing with a sprinkle of chopped cilantro and crushed peanuts on top. Add lime wedges on the side for a burst of freshness just before indulging.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                - Presentation Tips: For a beautiful presentation, consider serving the noodles in clear bowls to showcase their vibrant colors. Add an extra lime wedge on top of each serving to brighten the dish visually and flavorfully.

                  WANT TO SAVE THIS RECIPE?