If Thai Peanut Noodles isn’t one of your favorites, I don’t know what is. I make mine gluten free with rice noodles but feel free to use any noodle of your choice. Bursting with peanut flavor and simple to make. This a one of my favorite weeknight meals to have because while your noodle are cooking you can whip up the sauce and dinner is served in minutes.
You can add more vegetables or keep it simple with broccoli. If I’m trying to make this a 50/50 plate, I add more vegetables and less noodles. If you are on weight loss mode, you can substitute the peanut butter for peanut butter powder.
Here is what you need to make this luscious dish
- Noodles, typically it’s rice noodles but you can use spaghetti, linguini or medium rice noodles
- Coconut milk is preferred to give it that authentic taste, but if you are watching your fat and calories, you can substitute almond milk and you can add a couple of drops of coconut extract for the flavor.
- Natural peanut butter is great because it’s more running, but any peanut butter will do.
- I use tamari to keep this recipe gluten free but feel free to switch for soy sauce if you prefer
- Fresh ginger is a must in this recipe for that punch of flavor- I store my ginger in the freezer so I always have some whenever I need it.
- Crushed red pepper flakes- this recipe is suggested amount but if you like your dish spicy, add as much as you like.
Thai Peanut Noodles
Thai Peanut Noodles
Equipment
Ingredients
- 8 ounces rice noodles
- 3 cups broccoli florets and stems, sliced thin
- ½ cup water
- ½ cup almond milk or coconut milk
- 3 tbsp natural smooth peanut butter
- 2 tbsp pure maple syrup
- 2 tbsp tamari or soy sauce
- 1 tbsp minced fresh ginger
- ¼ tsp crushed red pepper flakes
Instructions
- In a large pot, bring 8 cups of water to boil. Once boiling add the noodles and cook according to the package instruction. Usually 4-5 minutes or until tender. Add the broccoli florets and cook for an addition minute and then drain and set aside.
- In another pot add the water, almond milk, peanut butter, tamari, maple syrup, ginger and red pepper flakes and cook over low heat stirring constantly until smooth. Approximately 8-10 minutes.
- Toss the noodles and broccoli in with the sauce until the noodles are evenly covered and serve. Garnish with cilantro and crushed peanuts
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