Creamy Thai Peanut Noodles!
These noodles are so thick, creamy, and satisfying. The sauce is peanutty and super simple to make. Not only is this dish made with very few minimal ingredients – you probably have most items in your pantry. The sauce takes minutes to prepare, and once you have the sauce made, you could even eat this meal alone without any fresh veggies added, if you didn’t have any on hand. I chose to add peppers, carrots, and peanuts, but you could add your favourite veggies. Frozen peas would also be a good substitute here.
I like to serve this meal while it is still warm and the sauce is creamy. My favourite way to garnish is with sliced green onions, chopped peanuts, and a sprinkle of red pepper flakes for a bit of kick.
Creamy Thai Peanut Noodles
Thick and creamy Thai noodles served in a vegan peanut sauce.
Servings 4
Ingredients
- 1 lb package thick rice noodles pad thai style
- 2 teaspoons sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ginger grated
- 1/2 cup creamy natural peanut butter
- 4 tablespoons soy sauce
- ¼ teaspoon pepper flakes
- ½ cup carrots thinly sliced
- ½ cup bell peppers thinly sliced
- ½ cup peanuts roughly chopped
- 1/2 cup green onions sliced
Instructions
- Cook the rice noodles according to package directions.
- Heat sesame oil in large wok over medium heat. Add ginger and garlic and cook until fragrant, about 2-3 minutes. Turn off heat, add peanut butter, soy sauce, and pepper flakes. Stir together, melting the peanut butter into a thick sauce. If your peanut butter is very thick, you can add up to 1 tablespoon of warm water to thin it into a creamy sauce.
- Add the warm cooked noodles to the wok along with the prepared carrots, peppers, and peanuts. Stir until fully coated.
- Garnish with green onions. Serve with additional chopped peanuts and pepper flakes to garnish, if desired.
