Ingredients
Scale
- 8 oz Noodles (rice, egg, or glass noodles)
- 1/4 cup Peanut Butter (creamy)
- 2 tbsp Sweet Chili Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1/4 cup Green Onions (chopped)
- 1/4 cup Crushed Peanuts
Instructions
- Boil a big pot of salted water. Cook noodles until just tender. Drain and rinse with cold water.
- In a saucepan, mix peanut butter, sweet chili sauce, soy sauce, rice vinegar, garlic, and ginger. Heat over medium until smooth and warm.
- Toss cooked noodles into the sauce. Add water if the sauce is too thick.
- Remove from heat, then stir in green onions and crushed peanuts.
Garnish with additional peanuts, cilantro, or lime wedges.
Notes
- Customization Options: Add tofu, grilled chicken, shrimp, or edamame for protein. For a vegan version, use maple syrup in place of honey and vegan-friendly soy sauce.
- Storage: Store leftovers in an airtight container for up to 5 days in the fridge. Reheat by microwaving or on the stovetop with a bit of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350-400
- Sugar: 12g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg