If you have followed my recipes for a while now, you probably know that I absolutely Thai food. And honestly, I never thought that I could enjoy anything as much as I enjoy my Vegan Pad Thai. But guess what, these Spicy Peanut Thai Noodles are an absolute winner. Delicious chewy noodles that have a slight crunch to it coated in homemade spicy peanut sauce and Pak Choi on the side. What more could you ask for?
These Spicy Peanut Thai Noodles are ready in just about 15 minutes and so easy to prepare. They taste amazing and are also made out of whole foods, making it a healthy lunch or dinner choice. Almost sounds too good to be true, right?
This recipe is:
- vegan and vegetarian friendly
- quick and easy to prepare
- the perfect dinner choice
Which ingredients to use for this Spicy Peanut Thai Noodles recipe?
As I said before, this recipe is pretty easy to prepare. It does not take long, which is amazing – especially when you are in the mood for delicious food, but don’t want to spend hours in the kitchen. The ingredients are pretty basic as well in my opinion. I mostly happen to have them in my pantry anyway.
For this recipe you will need:
- White onions and garlic: Helps adding some texture and flavor to this dish.
- Rice noodles: I love using rice noodles for this recipe. However, if you don’t have them on hand, vegan egg or soba noodles work really well in here too.
- Peanuts: Peanuts are great for some extra crunch.
- Pak choi: I love adding some greens to this recipe. Pak choi is my personal favorite. However, you can add other veggies that you have on hand here as well. Brokkoli for example tastes great in here too!
- Spring onions: They are optional but highly recommended. Adding them will help to finish off the dish with some additional flavor and texture.
- Vegetable broth: Adds additional flavor and some salt.
- Tamari sauce: Works as a great substitute to soy sauce when you are looking for a gluten-free option. However, if you can tolerate gluten, you can of course use regular soy sauce.
- Peanut butter: Adds creaminess to the sauce.
- Sesame oil: Works great for additional flavor.
- Maple Syrup: I love using maple syrup for adding a tiny bit of sweetness to the sauce. You can also use sugar, agave or even honey.
- Sriracha Sauce: For spice.
- Rice Vinegar: Enhances the flavor.
How to make these Spicy Peanut Thai Noodles?
If you are using rice noodles, there is no need to cook them. Just soaking them in warm water for about 15 minutes will work perfectly fine. So make sure that you soak your rice noodles first before you start preparing anything else.
In the meantime you can start to cut and prepare your veggies. For the sauce all you have to do is mixing the veggie broth, tamari, peanut butter, maple syrup, sriracha and rice vinegar together. Stir until everything is well combined. Then, start frying the onions and garlic in a pan until they are golden brown. Add the prepared sauce as well as the soaked noodles. Make sure that the noodles are evenly coated with the sauce. Then stir in the sesame oil.
In another pan, prepare the pak choi by frying it with a tiny bit of vegetable broth. Combine the noodles and the pak choi in a bowl and top with crushed peanuts and spring onions. Pretty simple and easy but so incredibly tasty!
If you are looking for more Asian inspired recipes, you might also like:
Finally, if you try these Spicy Peanut Thai Noodles out yourself, do not forget to tag me on Instagram @aboutannella. I am happy to connect with you and see your recreations. For more food related content and inspiration make sure to follow my Pinterest account. Other than that, happy cooking!
Spicy Peanut Thai Noodles
For the Noodles
- 250 g Rice Noodles
- 1 White Onion
- 2 Garlic Cloves
- 2 Pak Choi
For the Sauce
- 1/2 cup Vegetable Broth
- 4 tbsp Tamari
- 1/2 cup Peanut Butter
- 1 tbsp Maple Syrup
- 1 tbsp Sriracha Sauce
- 1 tbsp Rice Vinegar
- 2 tbsp Sesame Oil
- 2 tbsp Spring Onions
- 3 tbsp Crushed Peanuts
For the Noodles
- First, presoak the Rice Noodles in warm water. Set aside for 15 minutes.
- Next, wash and prepare your veggies. Mince the White Onion, Green Onion and Garlic. Prepare the Pak Choi by roughly chopping the leaves into wider strips and the stalks into slightly smaller pieces.
- In a small bowl, prepare the sauce by mixing together the Vegetable Broth, Tamari, Peanut Butter, Maple Syrup, Sriracha Sauce and Rice Vinegar. Whisk until everything is well incorporated.
- Pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan. Then add in the White Onion and Garlic. Sauté over medium heat until translucent, about 3 minutes.
- Add in the prepared sauce as well as the soaked noodles. Make sure that the noodles are fully coated with the sauce. Let everything simmer for about 3-5 minutes. Add more vegetable broth, if needed.
- Preheat another skillet to medium-high heat. Sauté the Pak Choi in some vegetable broth for about 3-5 minutes.
- Turn off the heat on both hotplates. Add the instructed sesame oil onto the noodles and stir well.
- Divide the noodles evenly onto 3 plates. Add the Pak Choi onto the noodles. Top with crushed peanuts as well as spring onions. Enjoy warm.
- Maple Syrup can be substituted with any kind of sweetener of your personal choice like sugar, honey or agave.
- Tamari can be substituted with Soy Sauce or Coconut Aminos.