Thai Peanut Noodles

5 from 8 votes

These quick and easy Thai peanut noodles are incredibly creamy and flavorful and only take 10 minutes to make! They’re versatile enough to customize with whatever veggies and fresh herbs you like, and this recipe uses my homemade peanut sauce that takes these noodles to the next level!

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: Thai

Servings:

Calories: 623kcal

Author: Joyce Lee

Ingredients

150 g ¼ inch rice sticks (approximately ⅓ of a 454g package)

Peanut Noodle Sauce

¼ cup natural peanut butter (unsweetened) (the kind where the oil and peanut butter separate)
1½ teaspoon red curry paste
2 tablespoons coconut milk (optional, but highly recommended)
2 tablespoons fish sauce (or soy sauce)
2½ tablespoons honey
2 teaspoons sesame oil
¼ cup water (add 2 tablespoons more, if you are skipping coconut milk)

Garnish

1 stalk green onion (finely minced)
handful crushed peanuts (optional)

Instructions

Preparation

Wash 1 stalk green onion and cut off the root end, and discard it. Finely chop the whole green onion and set it aside as a garnish at the end.

Make the Peanut Sauce

In a large bowl mix together 1½ teaspoon red curry paste and ¼ cup natural peanut butter (unsweetened). Make sure to use a bowl large enough to fit the noodles in too.
Then mix in 2 tablespoons coconut milk (optional), 2 tablespoons fish sauce, 2½ tablespoons honey, and 2 teaspoons sesame oil.
Once everything is mixed well, mix in ¼ cup water and stir until everything is well combined and smooth. If you are not using coconut milk, add an extra 2 tablespoons of water. Set the sauce aside for later.

Boil the Noodles

Place a pot of water over the stove and set it to medium heat. Wait for the water to boil.
Once the water boils, add in the rice sticks and cook it for 5 minutes if you are using ¼ inch rice sticks.
If you are using another type of noodle, use the package instructions, but subtract 1 minute from it for an al dente texture. If you are using thin vermicelli, then soak the noodles in boiling water for 1-2 minutes instead of boiling it.

Put Everything Together

Once the noodles are done, quickly add it to the bowl of peanut sauce while it is still hot and wet.
Mix everything together well
Garnish with green onions, plate and enjoy!

Notes

Don't Use More Noodles Than Instructed: The recipe has a good ratio of peanut sauce to noodles, so that you still have a silky, creamy dish. If you put too many noodles, you risk not having enough sauce, which will make your final peanut noodle dish drier and more tacky.
Choose the Right Noodles For The Best Texture: If you're using udon, go for the frozen ones because they have a chewier texture. If you're opting for spaghettini, remember that it's thinner than spaghetti and better for absorbing the peanut sauce flavor.
Thin Vermicelli Noodles Don't Require Any Cooking: For thin vermicelli noodles, skip the pot and pour boiling water directly into a heat safe bowl with the noodles. Soak for about a minute or two, then drain. It's quicker and means one less pot to clean.
Keep Noodles Al Dente: To maintain a firm texture, subtract one minute from the package instructions when boiling your noodles.
Mix Everything When Noodles Are Hot: Add the freshly cooked noodles directly into the bowl with the peanut sauce while they're still hot and wet. This ensures the sauce coats the noodles evenly, infusing them with flavor.
Always Use Green Onions: Peanut noodles are pretty heavy because of the peanut butter, but adding finely minced green onions really breaks up the heaviness and gives it a delicious fresh pop.

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