Best 4 Thai Noodles With Spicy Peanut Sauce Recipes

Within the realm of culinary delights, a journey to the captivating flavors of Thailand awaits. As you embark on this gastronomic exploration, let us guide you through the intricacies of preparing a tantalizing dish that embodies the vibrant essence of Thai cuisine: the legendary Thai noodles with spicy peanut sauce. This symphony of textures and flavors will transport your taste buds to the bustling streets of Bangkok, where the aroma of sautéed noodles and the piquant notes of roasted peanuts create an unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

THAI NOODLES WITH SPICY PEANUT SAUCE

Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

Cook pasta in a large pot of salted water according to package directions.
Drain and return to pot.
Add 2 TBSP sesame oil and toss to coat.
Set aside.
Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
Add green onions, carrots, stir-fry veggies, garlic and ginger.
Saute until vegetables soften, about 4 minutes.
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
Simmer sauce 2 minutes.
Pour sauce over pasta and toss well.
Transfer to platter and serve warm.
Garnish with additional green onions, if desired.
Yields 8 side dish servings or 4 main dish servings.
**Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
As written, this recipe has some heat, but is still edible for my toddler son.

THAI PASTA WITH SPICY PEANUT SAUCE

Thai Pasta with Spicy Peanut Sauce image

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. -Donna McCallie, Lake Park, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (12 ounces) whole wheat linguine
1 jar (11-1/2 ounces) Thai peanut sauce
2 tablespoons lime juice
2 cups bean sprouts
1 large cucumber, peeled, seeded and chopped
2 medium carrots, julienned
5 green onions, sliced
1 small sweet red pepper, julienned
1/2 cup minced fresh cilantro

Steps:

Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

Nutrition Facts : Calories 410 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 66g carbohydrate (18g sugars, Fiber 8g fiber), Protein 14g protein.

THAI NOODLES WITH PEANUT SAUCE

Thai Noodles With Peanut Sauce image

This is a "full-bodied" set of flavors that come together deliciously! My family loves this for dinner and we have it in our "recipe juke box" as a regular dinner :-) I've made it a bit spicy here, so cut back on the red pepper, ginger and garlic if you want a more mild flavor. Great (and beautiful) served with steamed broccoli. Time saver: I often put together the sauce ingredients (first ingredient through garlic) together in the morning in a two cup measuring cup and stir so that my before meal prep is super simple. I tell myself it gives a chance for the flavors to come together better anyway! ;-)

Provided by ButterflyVioletta

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chicken broth
1/2 cup soy sauce
1/2 cup smooth peanut butter
1/4 cup honey
1 1/2 tablespoons fresh ginger, minced
4 teaspoons ground cumin
2 teaspoons coriander powder
1 teaspoon red pepper flakes
8 garlic cloves, minced
12 ounces spaghetti
1 cup carrot, julienned
1 cup green onion, sliced
4 chicken breasts

Steps:

Cook pasta until al dente and set aside in a pasta bowl.
Saute green onions and carrots in a tiny bit of oil over high heat for 3-5 minutes; throw this on top of pasta.
Saute chicken until done; slice into strips and throw on top of pasta.
In a saucepan, add sauce ingredients: broth, soy sauce, peanut butter, honey, ginger, cumin, coriander seed, red pepper flakes and garlic.
cover and cook slowly over medium heat until heated through and stir frequently.
Add over pasta and mix using forks or salad spoons until the sauce is evenly distributed.

Nutrition Facts : Calories 596, Fat 21.4, SaturatedFat 5.1, Cholesterol 61.9, Sodium 1649.8, Carbohydrate 65.7, Fiber 4.7, Sugar 17.2, Protein 37.5

### Ingredients: - 1 block extra-firm tofu, sliced into 1-inch pieces - 1 tablespoon oil - 1 red chili, finely diced (or 1/2 to 1 full-size serranos, also finely diced) - 2 cloves of minced and peeled ginger - 1-2 tablespoons of minced peeled shallot - 4 cloves of minced and peeled large cloves of peeled and minced *garlic - 1 stalk of lemongras, finely sliced, or a half-teasプーン of lemongras powder - 1/2 cup of Thai basil, any purplish leaves removed - 1 cup of chicken stock - 2 tablespoons tamarind concentrate or low-sugar tamarind jam - 2 tablespoons fish or oyster, or 1 tablespoon shrimp or anchovy sauces - 1 tablespoon golden mountain or light brown sugar - 2-3 tablespoons of sweet chili or sriracha sauces - 2 tablespoons creamy peanut butter - Juice of half a large or 1 small to medium-size sweet-tart or Key Lime ### Instructions: 1. **Prep all your Ingredients:** - Dice the tofu into 1-inch cubes. - Mince the shallots, ginger, and lemongras, and dice the chili. - Thinly shred your Thai basil. - Combine all the ingredients for the peanut butter in a small bowl and put it off to the side so the flavors can mingle. 2. **Prepare the Tofu:** - Turn the stovetop on to a medium-high setting. - Add your tablespoon of oil to a large pan or wok. - Once shimmering, toss in the tofu cubes and brown all sides to lock in the tofu's delicious flavors. - The tofu will form a golden-colored crust. Set it off to the side but keep it warm. 3. **Make the Noy Sauce:** - Use the same pan, add the minced shallots, and saute them until translucent for about 3-4 minutes. - Add the minced ginger and lemongras, and saute an additional 30 seconds to release their aromas. - Next, add the minced red chili (or serranos) and saute for 30 seconds. - Follow with minced galangal and sauté for another 30 seconds. - Pour in the chicken stock, fish or oyster sauces, tamarind or jam, brown sugar, and chili or sriracha sauces. - Bring the mixture to a boil, reduce the heat to low, and let simmer for about 5 minutes until the flavors are all melded and happy together. - Add your tofu back into the pan and let it simmer for another few minutes so the flavors can penetrate the crispy tofu. - Taste-test it and adjust the flavors if necessary. 4. **Serve:** - Place the tofu and all that delicious saucy goodness on a plate or bowl. - Garnish with all that Thai basil you prepped, and serve it with rice, noodles, or just on its own. ### ### Key Learnings: - Preparing the ingredients before you start cooking will make the whole affair less hectic and more enjoyable. - Use a large pan or wok to ensure that the tofu with the rest of the ingredients is not crowded, and they cook uniformly. - Do not overcrowd the tofu when frying; give it some room to brown and crisp up properly. - Don't be afraid to adjust the spicy level of the dish based on your personal liking. - If you don't have galangal on hand, you can use an equal amount of minced ginger in its place. - Feel free to adjust the sweetness and tanginess of the Noy according to your taste buds' desires. - Noy can be paired with jasmine rice, sticky rice, or simple noodles for a complete and satisfying meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #pasta #asian #thai #easy #vegetarian #dietary #spicy #pasta-rice-and-grains #taste-mood