THAI PEANUT NOODLES
Thai Peanut Noodles are a quick, satisfying solution when you crave bold flavours but have little time to cook. This single-serving dish features tender rice noodles coated in creamy peanut butter, lime juice and soy sauce with a hint of chilli heat. It comes together in minutes with five main ingredients and delivers a delicious balance of savoury, nutty and tangy notes. Whether you’re looking for a light lunch, a snack or a quick weeknight dinner, this dish offers all the comfort of Thai cuisine in a simple, customisable format. Enjoy it warm for a soothing bowl or chilled as a refreshing noodle salad. Perfect on its own or paired with fresh vegetables or protein, Thai Peanut Noodles prove minimal ingredients can yield maximum flavour.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian
DISH TYPE
Pasta
INGREDIENTS
Here is a list of ingredients for Thai Peanut Noodles:
- ¼ cup rice noodles, cooked
- ½ teaspoon peanut butter
- ½ teaspoon soy sauce
- ½ teaspoon lime juice
- ¼ teaspoon chilli flakes
FULL NUTRITIONAL INFORMATION
- Calories: 67.1 kcal
- Protein:8 g
- Fat: 1.6 g
- Saturated Fat: 0.3 g
- Carbohydrates: 11.8 g
- Sugars: 0.4 g
- Fibre: 0.7 g
- Sodium: 154.4 mg
- Potassium: 40.3 mg
- Calcium: 5 mg
- Iron: 0.2 m
PREPARATION
These steps are followed for the preparation of Thai Peanut Noodles:
- Cook The Rice Noodles: Boil or soak the rice noodles according to the package instructions. Drain well and set aside.
- Make The Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice and chilli flakes until smooth and slightly runny.
- Warm The Noodles: Place the cooked noodles in a non-stick skillet over medium flame to warm through for 1–2 minutes.
- Add The Sauce: Pour the peanut sauce over the warm noodles and toss gently to coat evenly.
- Adjust Consistency: If the sauce is too thick, add a splash of warm water and toss again until creamy.
- Serve Immediately: Transfer to a serving bowl and garnish with extra chilli flakes, crushed peanuts or herbs if desired.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use Smooth Peanut Butter: It blends more efficiently for a creamy and cohesive sauce.
- Thin Sauce If Needed: Add 1–2 teaspoons of warm water to reach your preferred consistency.
- Customise Heat: Adjust chilli flakes to control the spice level.
- Don’t Overcook Noodles: Rice noodles soften quickly, which keeps them al dente for the best texture.
- Garnish Freely: Top with sesame seeds, coriander or lime zest for extra flair.
VARIATIONS
- Vegan Friendly: Ensure your soy sauce is plant-based and free from fish derivatives.
- Add Veggies: Toss in shredded carrots, cucumbers or bell peppers for crunch and colour.
- Boost Protein: Add tofu, grilled chicken or edamame for a complete meal.
- Sweeten Slightly: Stir it and add a drop of maple syrup or honey for balance.
- Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter.
- Make It Gluten-Free: Use tamari in place of soy sauce.
- Serve Cold: Chill the noodles and sauce together for a refreshing noodle salad.
- Spice Variations: Use sriracha or Thai chilli paste instead of chilli flakes for deeper heat.
PREPPING AND STORAGE
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a skillet over low heat with a splash of water to loosen the sauce.
- Freezing: Not recommended, as rice noodles may become mushy upon thawing.
- Make Ahead: Prepare the sauce in advance and store it separately. Combine with noodles when ready to serve.
- Meal Prep Tip: Portion into jars or containers with toppings stored separately for quick weekday lunches.