Spicy Thai Peanut Noodles is another weeknight go to meal in my house. So easy to prepare and to add some delicious soy marinated chicken or sauteed shrimp to make a whole meal. A total take out-fake out that you’ll be skipping the take out to make this weekly too.
Very little ingredients in this dish but I always encourage to add what you have on hand. I had red peppers, mushrooms and carrots, but this would be great with broccoli, zucchini, asparagus. The options are really endless. Just throw whatever veg you have in the pan, it’s a stir fry like dish that will be delicious with anything. I promise.
In the sauce I use Sambal Chili Garlic Paste and Sriracha, I like the contrast of the two spices, but it’s not an overwhelming spice. It leaves you craving more. This is a great sauce to use in chilled noodles too, the longer you let it set up in the fridge the better. I typically eat the leftovers cold because it’s just so dang good.
This is another dish that is all about the toppings. I used chopped dry roasted peanuts, cilantro, chopped green onion, and black sesame seeds. I love texture with Asian noodle dishes and there’s nothing better than having the crunch and saltiness of peanuts on noodles.
I like using Annie Chun’s Brown Rice Noodles, they seem to stay together better and have better texture than other brands. Just my honest opinion and not a paid ad.
Wine Pairing Recommendation: This dish is begging for a dry Riesling. German is always my go to for Riesling. Don’t settle for less.
Spicy Thai Peanut Noodles
I love using Annie Chun's brown rice noodles, they hold up better when stir frying than other brands. Use the veggies you have on hand in this dish. Serve with grilled chicken, sauteed shrimp or pork.
Ingredients
- 1 box {8 ounces} Brown Rice Noodles, cooked and drained according to package
- 1/3 cup Mirin
- 1/2 cup Low Sodium Soy Sauce
- 3 teaspoons Sambal Chili Garlic Pasta
- 2 teaspoons Sriracha
- 2 teaspoons Fish Sauce
- 1 tablespoon Brown Sugar
- 1/3 cup Smooth Peanut Butter
- 2 tablespoons Warm Water
- 1 tablespoons Sesame Oil
- 2 whole Red Bell Peppers, seeded and thinly sliced
- 2 whole Carrots, peeled and julienned
- 1 package {8 ounces} Cremini Mushrooms, cleaned and sliced
- 3 cloves Garlic, minced
- 2 whole Green Onions, chopped for garnish
- 1/4 cup Dry Roasted Peanuts, roughly chopped
- Cilantro Leaves, for garnish
- Black Sesame Seeds, for garnish
Directions
- Step 1 Cook brown rice noodles according to package. Drain well, to un-stick noodles run under warm water when ready to add to the sauce.
- Step 2 In a mixing bowl whisk together until smooth mirin, low sodium soy sauce, sambal chili garlic paste, sriracha, fish sauce, brown sugar, peanut butter, and warm water.
- Step 3 In a large shallow pan or wok heat sesame oil over medium heat. Add the peppers, carrots and mushrooms. Saute for 4-5 minutes until tender and slightly browned. Add minced garlic and stir until fragrant about 1 minute. Turn heat to low and pour in sauce. Mix to combine.
- Step 4 Add cooked brown rice noodles to the pan and toss to combine. Garnish with green onion, dry roasted peanuts, cilantro and sesame seeds. Serve immediately and enjoy!
Savor and Enjoy!
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