Thai Peanut Noodles with a Kick
Can I just take a moment to say I’m actually good with the sky being cloudy and cool today? It’s soooo not my nature to say something that outlandish; I’m a summer gal through and through. But we just emerged from a weeklong heat wave, with humidity nearly thick enough to steam up your eyeglasses.
I’m that girl that rarely turns on the air condition in the car or in the house, as I’d rather throw open the windows all the way and let the warm wind happen. All summer long, I’m outdoors every second possible. Except last week.
When it’s too hot to turn on the oven or even consider the grill, it’s time for cool recipes like Thai Peanut Noodles.
Easy Weeknight Meal
Whether it’s keeping the kids busy while they’re home all summer or it’s the hectic reorienting of fall schedules, one thing is certain: easy yet delicious dinners are appreciated.
The only cooking you’ll need to do is boil the noodles. All the other components (vegetables and peanut sauce) require only slicing and tossing.
How to Meal Prep This Dish
- The fresh vegetables, such as sweet bell peppers, zucchini, and green onions, can be sliced well in advance. Keep them chilled in an airtight container, up to 2 days. If you want maximum crispness in your dish, toss them with noodles just before serving.
- Shred rotisserie chicken up to 2 days in advance; keep chilled in an airtight container until ready to use.
- The peanut sauce can be made at least 2 days ahead of time. Just give it a good stir when ready to use.
- For ultimate weeknight ease, prepare entire dish the afternoon or night before you want to serve it. Keep chilled and give it a toss before serving.
Serve it Cold or at Room Temperature
If you like having your meals prepared ahead of time, you’ll love that this Thai peanut noodle dish can be made well before you have to serve it. Because it can be served chilled or at moderate room temperature, there’s no need to worry about timing dinner just right. This dish is superb for your lunchbox the next day as well.
Choose your spice level, pick your protein
This Asian noodle dish is full of fresh, crispy, colorful veggies. Keep it vegetarian, or add shredded chicken or sautéd shrimp for extra protein.
If you or your eaters enjoy a bit of kick, there’s no better choice than a dash (or three) of Sriracha to deliver a flavor punch.
As for the noodles, spaghetti or linguine noodles work great. Gluten-free noodles can also be used.
More to Cook and Eat:
- Lo Mein Noodles (Easy Meal Prep)
- Chicken Chow Mein: How to Stir Fry Noodles
- Soba Noodles with Shrimp and Lime Cilantro
- Thai Chicken and Rice (One Pan Meal Prep)
Watch and Cook: Teriyaki GRILLED CHICKEN
Spicy Thai Peanut Noodles
For the Noodles:
- 16 oz uncooked spaghetti or linguine noodles
- 2 TB Asian toasted sesame oil, found in Asian aisles
- 1 large red bell pepper, seeded, halved, and thinly sliced
- 1 large cucumber, peeled, seeded, and sliced into thin strips 2 inches long
- 1 cup chopped fresh green onions
- 2 cups shredded rotisserie chicken
For the Peanut Sauce:
- ½ cup creamy peanut butter
- ½ hot water
- 2 TB Asian rice vinegar
- 3 TB regular soy sauce
- 2 TB pure honey
- 2 TB freshly squeezed lime juice
- 1 TB grated fresh ginger
- 4 cloves minced fresh garlic
- 1 TB Asian toasted sesame oil
- Optional Garnishes: chopped salted/roasted peanuts, toasted sesame seeds, chopped cilantro, Sriracha chili sauce
- Cook: In a large heavy pot, cook noodles in well-salted boiling water, according to package instructions. Rinse with cold water thoroughly. Drain well. Transfer to a large bowl and sprinkle with 2 TB Asian sesame oil. Toss well and set aside.
- Sauce: While pasta is cooking, prepare peanut sauce: Combine all sauce ingredients and whisk together in a bowl until fully incorporated. Set aside (note: sauce can be made in advance.)
- Toss: Toss sauce with cooled noodles until well coated. Add bell pepper, cucumber, green onions, and shredded chicken, tossing to combine well. Can be covered and chilled or kept at room temp until ready to serve. Garnish as desired when ready to serve.
Did you make this?
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