Ingredients
Noodles
- 8.8 ounces rice noodles (also known as Pad Thai noodles)
Peanut Sauce
- ½ cup creamy peanut butter
- ½ cup water
- ¼ cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1½ tablespoons fresh lime juice (from 1 lime)
- 2 teaspoons toasted sesame oil
- 1 tablespoon grated fresh garlic (2 large cloves)
- 1 to 2 teaspoons sriracha
Optional Garnishes
- 1 teaspoon sesame seeds
- 1 to 2 tablespoons scallions, thinly sliced
- 1 to 2 tablespoons lightly salted peanuts, chopped
Instructions
- Cook the noodles: In a large pot of boiling water, cook the rice noodles according to the package directions, usually about 5 to 7 minutes, until tender but still firm. Drain the noodles and reserve some of the hot cooking water.
- Make the peanut sauce: In a medium saucepan over medium-low heat, whisk together the creamy peanut butter, water, low-sodium soy sauce, brown sugar, fresh lime juice, toasted sesame oil, grated garlic, and sriracha until smooth. Allow the sauce to gently simmer without boiling, stirring frequently.
- Toss the noodles with sauce: Transfer the hot cooked noodles to a large bowl and pour the peanut sauce over them. Use some reserved noodle water to thin the sauce if it is too thick. Toss well to coat the noodles evenly.
- Garnish and serve: Sprinkle optional sesame seeds, sliced scallions, and chopped peanuts atop the noodles for added crunch and flavor. Serve the peanut noodles hot and enjoy.
Notes
- Adjust the sriracha quantity to suit your preferred spice level.
- You can substitute low-sodium soy sauce with tamari for a gluten-free option.
- For a vegan version, ensure the brown sugar is vegan-friendly.
- Use warm reserved noodle water gradually to achieve your desired sauce consistency.
- Peanut noodles can be served warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
