Spicy Peanut Butter Noodles (Print View)
Noodles tossed in spicy, creamy peanut sauce with garlic and sriracha for an easy meal.
# What You'll Need:
→ Noodles
01 -
16 ounces brown rice noodles
→ Aromatics
02 -
2 cloves garlic, finely minced
→ Sauce Components
03 -
1 tablespoon olive oil
04 -
2/3 cup creamy peanut butter, low-sodium preferred
05 -
3 to 4 tablespoons low-sodium soy sauce or tamari
06 -
1/4 cup water or chicken or vegetable broth
07 -
1 tablespoon rice vinegar
08 -
1 tablespoon toasted sesame oil
09 -
1 to 2 tablespoons sriracha
10 -
1 tablespoon maple syrup or honey
11 -
1/2 teaspoon red pepper flakes
12 -
2 teaspoons chili garlic sauce (optional)
13 -
1/2 teaspoon ground ginger (optional)
→ Garnish
14 -
Crushed peanuts for serving
15 -
Red pepper flakes for serving
16 -
Sliced scallions for serving
# Directions:
01 -
Bring a large pot of water to a boil. Add brown rice noodles and cook according to package directions until tender. Drain and set aside.
02 -
Finely mince the garlic and add to a skillet with olive oil. Sauté over low heat for 2 to 3 minutes until fragrant and golden brown.
03 -
In a medium bowl, combine creamy peanut butter, low-sodium soy sauce or tamari, water or broth, rice vinegar, toasted sesame oil, sriracha, maple syrup or honey, and red pepper flakes. Add optional chili garlic sauce and ground ginger if desired. Whisk until smooth.
04 -
Add about half of the prepared sauce to the drained noodles. Toss thoroughly to coat. Adjust seasoning and add more sauce as preferred. Reserve extra sauce for additional protein or vegetables if desired.
05 -
Transfer noodles to serving bowls. Top with crushed peanuts, a sprinkle of red pepper flakes, and sliced scallions. Serve immediately.
# Notes:
01 -
Prepare extra sauce to accommodate the optional addition of tofu, chicken, or stir-fried vegetables according to preference. Start with a small amount of sauce to avoid overseasoning.