Thai Peanut Noodles

Packed with so much flavor, these Thai Peanut Noodles are a meal that you won’t be able to forget about! The sauce is also great to make ahead so that you can get your noodle fix on a moment’s notice!

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 15

Refrigeration Time 1

Total Time 1 30

Servings servings

Calories 455kcal

Author Deborah Harroun

Ingredients

1/2 cup (128 g) natural peanut butter
1/4 cup (60 mL) reduced sodium soy sauce
1/4 cup (50 g) sugar
2 tablespoons Worcestershire sauce
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon diced peeled, fresh ginger
1 clove garlic minced
1 teaspoon sriracha
1/3 cup water
3/4 pound dry spaghetti noodles
1 tablespoon vegetable oil
3-4 green onions sliced
1/2 cup chopped cilantro leaves
1 tablespoon toasted sesame seeds

Instructions

In a blender or food processor, combine the peanut butter, soy sauce, sugar, Worcestershire sauce, sesame oil, rice vinegar, ginger, garlic, and sriracha and pulse to combine. Add the water and process until smooth. Taste, and add salt, if needed.
Transfer the sauce to a jar or lidded container and refrigerate for at least 1 hour (but it’s the best if it’s refrigerated overnight).
When ready to prepare, bring a large pot of water to a boil and salt generously. Add the spaghetti noodles and cook until al dente. Drain, and return to the pot or place in a large bowl. Add the vegetable oil and toss to coat.
Pour the prepared peanut sauce over the noodles and toss until the noodles are coated with the sauce. Add in half of the green onions and half of the cilantro and stir to combine.
Serve topped with the remaining green onions, cilantro, and sesame seeds.

Notes

adapted from In the Small Kitchen

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition