Description
Spicy Thai Noodles with Peanut Sauce is a vibrant and flavorful dish combining tender spaghetti tossed with a creamy, tangy peanut sauce, fresh crunchy vegetables, and a spicy kick from Sriracha. This easy-to-make recipe features colorful red bell peppers, crisp cucumber, and aromatic herbs, topped with chopped peanuts and optional sesame seeds for extra texture and flavor. Perfect for a quick weeknight dinner or a satisfying lunch, these noodles offer a delicious balance of sweet, salty, spicy, and nutty flavors.
Ingredients
Scale
Dry Ingredients
- 12 oz dry spaghetti
Vegetables
- 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
- 1 large cucumber, peeled, seeded, and sliced into thin strips then cut into 2-inch pieces
- 1 cup matchstick carrots
- 3/4 cup chopped green onions
- 1/2 cup chopped cilantro
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 2 Tbsp Sriracha (more or less to taste)
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp peeled and minced fresh ginger
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Toppings
- 1/2 cup lightly salted roasted peanuts, roughly chopped
- Sesame seeds (for garnish, optional)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to the package directions until al dente. Drain the pasta thoroughly and transfer it to a large serving bowl.
- Prepare the peanut sauce: While the pasta cooks, combine the creamy peanut butter, warm water, soy sauce, honey, Sriracha, fresh lime juice, minced ginger, minced garlic, and sesame oil in a mixing bowl. Whisk vigorously until the sauce is smooth and well blended.
- Toss noodles with sauce: Pour the prepared peanut sauce over the cooked spaghetti in the serving bowl. Toss well to ensure every strand of pasta is evenly coated with the flavorful sauce.
- Add vegetables and herbs: Incorporate the sliced red bell pepper, cucumber, matchstick carrots, chopped green onions, and cilantro into the sauced noodles. Toss lightly so the vegetables remain crisp and evenly distributed.
- Finish with toppings and serve: Sprinkle the chopped roasted peanuts on top for crunch and garnish with sesame seeds if desired. Serve immediately and enjoy a fresh, spicy Thai noodle dish bursting with color and taste.
Notes
- These Thai noodles are easy to make and packed with incredible flavor.
- Tender noodles paired with fresh crunchy vegetables and creamy peanut sauce create a satisfying dish.
- If you prefer less heat, omit or reduce the Sriracha to suit your taste.
- Use freshly squeezed lime juice for the best tangy flavor in the peanut sauce.
- Lightly toasted sesame seeds add a nice finishing touch but are optional.
Nutrition
- Serving Size: 1 serving (about 1/5 of recipe)
- Calories: 460 kcal
- Sugar: 12 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
