Thai 15 min

Thai Peanut Noodles

Name: Thai Peanut Noodles
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 12 oz rice noodles or soba noodles; 3/4 cup peanut butter; 4 tablespoons soy sauce; 3 tablespoons lime juice; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 tablespoons honey; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon chili garlic sauce; 1/2 cup warm water; 1 cucumber, julienned; 1 cup shredded purple cabbage; 1/2 cup chopped peanuts; Fresh cilantro and lime wedges for serving

veganvegetariandairy-freequickmeal-prephealthy

Ingredientsfor 2

580

Cal

18g

Protein

74g

Carbs

26g

Fat

112 oz rice noodles or soba noodles
23/4 cup peanut butter
34 tablespoons soy sauce
43 tablespoons lime juice
52 tablespoons rice vinegar
62 tablespoons sesame oil
72 tablespoons honey
81 tablespoon fresh ginger, grated
92 cloves garlic, minced
101 tablespoon chili garlic sauce
111/2 cup warm water
121 cucumber, julienned
131 cup shredded purple cabbage
141/2 cup chopped peanuts
15Fresh cilantro and lime wedges for serving

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Instructions

1
Cook noodles according to package directions. Drain, rinse under cold water, and toss with 1 teaspoon sesame oil to prevent sticking.
2
Blend peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, honey, ginger, garlic, and chili garlic sauce. Thin with warm water until the sauce is the consistency of heavy cream — it should pour easily but coat a spoon.
3
Toss noodles with peanut sauce, using tongs to coat every strand. Start with 3/4 of the sauce and add more as needed — you want the noodles well-coated but not drowning.
4
Divide among bowls. Top with julienned cucumber, shredded purple cabbage, and chopped peanuts. Garnish with fresh cilantro and lime wedges. Serve immediately or refrigerate up to 4 hours — these noodles are excellent cold as a meal-prep option.