Description
Delicious and creamy Peanut Butter Noodles featuring rice noodles tossed in a savory, tangy peanut sauce with fresh vegetables. This easy-to-make dish combines crunchy veggies, aromatic cilantro, and crunchy peanuts for a perfect balance of flavors and textures, ready in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 8 oz. rice noodles
- 2 tablespoons peanut oil (divided)
- 1 red bell pepper, cut into strips
- 1/3 cup carrots, julienned
- 3 cloves garlic, minced
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha (Frank’s recommended)
- ½ teaspoon ground ginger
- 1/3 cup smooth peanut butter
- 1 tablespoon fresh cilantro, roughly chopped
- ¼ cup roughly chopped peanuts
- 2-3 green onions, sliced
Instructions
- Prepare the sauce: Combine chicken broth, soy sauce, lime juice, honey, sriracha, ground ginger, cornstarch, and garlic in a large measuring cup with a spout. Make sure the mixture is cool to prevent premature activation of cornstarch. Stir in the smooth peanut butter until smooth and set aside.
- Cook the noodles: Boil rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Toss noodles with 1 tablespoon of peanut oil to prevent sticking and set aside.
- Cook vegetables and make sauce: Heat remaining 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add red bell pepper strips and julienned carrots and sauté for about 3 minutes, stirring frequently until slightly tender. Pour in the prepared peanut sauce and bring to a gentle boil, then reduce heat to a simmer.
- Combine noodles and sauce: Add the cooked rice noodles to the skillet and toss thoroughly to coat the noodles evenly with the peanut sauce. Heat through for a couple of minutes.
- Garnish and serve: Remove skillet from heat. Top the noodles with chopped fresh cilantro, roughly chopped peanuts, and sliced green onions. Serve immediately and enjoy your flavorful peanut butter noodles!
Notes
- Alternative noodle options: rice vermicelli, soba, or thin spaghetti can be used if rice noodles aren’t available.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the sriracha amount to control the spice level.
- Make sure the sauce ingredients are cool before adding cornstarch to avoid clumping.
