Cold Thai Peanut Noodles
This refreshing and flavorful dish combines chewy noodles with a rich and creamy peanut sauce, fresh vegetables, and a splash of lime. It's perfect for a quick lunch or dinner, and can be served cold or at room temperature.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 heavy-duty spoon
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 8 oz rice noodles
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, minced
- ¼ cup water or more for desired consistency
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup cucumber, sliced
- ¼ cup scallions, chopped
- ¼ cup fresh cilantro, chopped optional
- crushed peanuts for garnish
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-5 minutes, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, minced garlic, minced ginger, and water until smooth. If the sauce is too thick, add more water, a tablespoon at a time, until desired consistency is reached.
- In a large bowl, combine the cooked noodles with the sauce, tossing until the noodles are evenly coated.
- Add the julienned carrots, sliced bell peppers, sliced cucumber, and chopped scallions to the noodles. Toss gently to mix all the ingredients together.
- Serve the noodles chilled or at room temperature, garnishing with crushed peanuts and fresh cilantro, if desired.
Notes
This dish can be customized with your choice of vegetables or proteins, such as tofu, chicken, or shrimp.
For a spicier flavor, add red pepper flakes or sriracha to the peanut sauce.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.