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Creamy Thai Peanut Noodles

Laura Brining
Thick and creamy Thai noodles served in a vegan peanut sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.