Best 6 Spicy Sesame Noodles With Chopped Peanuts And Thai Basal Recipes

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In the realm of tantalizing flavors, spicy sesame noodles with chopped peanuts and Thai basil emerge as a delectable dish that captivates taste buds with every bite. This culinary creation combines the fiery heat of chili peppers, the nutty richness of sesame, the crunch of peanuts, and the aromatic essence of Thai basil, resulting in a symphony of flavors that dance on the palate. Whether you're seeking a quick and easy weeknight meal or a dish to impress your dinner guests, this recipe delivers both convenience and culinary excellence. Join us as we embark on a flavorful journey, exploring the perfect harmony of ingredients and techniques that bring this mouthwatering dish to life.

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SPICY THAI PEANUT NOODLES



Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

SPICY SESAME NOODLES WITH CHOPPED PEANUTS & THAI BASIL



Spicy Sesame Noodles With Chopped Peanuts & Thai Basil image

Make and share this Spicy Sesame Noodles With Chopped Peanuts & Thai Basil recipe from Food.com.

Provided by Juenessa

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon hot chili oil (or more(to taste)
1 1/2 teaspoons salt
1 lb fresh Chinese egg noodles (about 1/16 inch in diameter) or 1 lb fresh angel hair pasta
12 green onions, thinly sliced (white and pale green parts only)
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil

Steps:

  • Heat peanut oil in small skillet over medium heat.
  • Add ginger and garlic; sauté 1 minute.
  • Transfer to large bowl.
  • Add next 6 ingredients; whisk to blend.
  • Place noodles in sieve over sink.
  • Separate noodles with fingers and shake to remove excess starch.
  • Cook in large pot of boiling salted water until just tender, stirring occasionally.
  • Drain and rinse under cold water until cool.
  • Drain thoroughly and transfer to bowl with sauce.
  • Add sliced green onions and toss to coat noodles.
  • Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
  • Stir in peanuts and Thai basil; toss again.
  • Season to taste with salt and pepper.
  • Serve at room temperature.
  • **Cook time does not include letting noodles absord the dressing for 1 hour.

Nutrition Facts : Calories 767, Fat 32.9, SaturatedFat 5.3, Cholesterol 95.8, Sodium 1637.2, Carbohydrate 97, Fiber 7.5, Sugar 9.3, Protein 24.8

SPICY SESAME NOODLES W/CHOPPED PEANUTS AND THAI BASIL



Spicy Sesame Noodles w/Chopped Peanuts and Thai Basil image

Number Of Ingredients 13

1 tbsp Peanut oil
2 tbsp Fresh ginger, minced
2 garlic Cloves, minced
3 tbsp Asian sesame oil
2 tbsp Soy sauce
2 tbsp Balsamic vinegar
1 1/2 tbsp Sugar
1 tbsp Hot chili oil
1 1/2 tsp Salt
1 lb Fresh Chinese egg noodles or fresh angel hair pasta
12 Green onions, thinly sliced
1/2 cup Roasted peanuts, coarsely chopped
1/4 cup Fresh Thai basil leaves, thinly sliced

Steps:

  • Heat peanut oil in small skillet over medium heat. Add ginger and garlic and sauté 1 minute. Transfer to large bowl. Add next 6 ingredients and whisk to blend. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL



Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Categories     Sauce     Basil     Peanut     Noodle

Yield Makes 4 to 6 servings

Number Of Ingredients 13

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon hot chili oil, or to taste
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Steps:

  • Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.
  • Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
  • Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS



Spicy Sesame Noodles With Chicken and Peanuts image

In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, noodles, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 tablespoons red-pepper flakes
1 1/2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil, plus more as needed
Kosher salt and black pepper
1/2 cup plus 1 tablespoon neutral oil, like grapeseed or vegetable
6 tablespoons roasted, salted peanuts, coarsely chopped
Rind of 1/2 orange, peeled into 2- to 3-inch strips
1 pound ground chicken
10 to 12 ounces ramen or udon noodles, preferably fresh
3 tablespoons finely chopped chives

Steps:

  • In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
  • Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
  • Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
  • While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
  • Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SPICY SESAME NOODLES



Spicy Sesame Noodles image

Started making this when my daughter was going through her Thai food phase. From Marblehead Cooks cookbook.

Provided by breezermom

Categories     Peanut Butter

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 (16 ounce) package linguine (may use spaghetti)
2 tablespoons sesame oil
1/4 cup creamy peanut butter or 1/4 cup tahini
1/4 cup soy sauce
2 tablespoons white wine vinegar
1 tablespoon fresh gingerroot, minced
3 drops chili oil
4 -6 green onions, cut into 2 inch pieces
toasted sesame seeds, for garnish (optional)

Steps:

  • Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
  • Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

Nutrition Facts : Calories 396.4, Fat 11.1, SaturatedFat 2, Sodium 726, Carbohydrate 60.4, Fiber 3.5, Sugar 3.5, Protein 14.1

Tips:

  • Use fresh ingredients whenever possible. Fresh vegetables, herbs, and spices will give your noodles the best flavor.
  • Don't overcook the noodles. They should be cooked al dente, or slightly firm to the bite.
  • Make sure the sauce is well-balanced. The sauce should be flavorful and not too sweet or salty.
  • Add the peanuts and Thai basil at the end. This will help them retain their crunch and flavor.
  • Serve the noodles immediately. They are best when eaten fresh.

Conclusion:

Spicy sesame noodles with chopped peanuts and Thai basil are a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. The noodles are coated in a flavorful sauce made with sesame paste, soy sauce, and rice vinegar. The peanuts and Thai basil add a crunchy and aromatic touch. This dish is sure to please everyone at your table.

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