Spicy Thai Peanut Noodles are full of deliciousness and nutrition. Can be served warm, room temp, and cold; perfect for parties or potlucks! Easy and crowd-pleasing.
- For the Noodles:
- 16 oz dry noodles (spaghetti or linguine work well)
- 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
- 1/2 cup chopped fresh cilantro
- 1/2 cup salted roasted peanuts, chopped
- Toasted sesame seeds for garnish
- For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 hot water
- 2 TB Asian rice vinegar
- 3 TB regular soy sauce
- 2 TB pure honey
- 2 TB Sriracha (more, if you like more heat)
- 2 TB freshly squeezed lime juice
- 1 TB grated fresh ginger
- 4 cloves minced fresh garlic
- 1 TB Asian toasted sesame oil
- 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.
- While pasta is cooking, prepare peanut sauce: Combine all sauce ingredients and whisk together in a bowl until fully incorporated. Set aside.
- Toss sauce with cooked/cooled noodles until well coated. Add bell pepper, cucumber, green onions, and cilantro, tossing to combine well. Can be covered and chilled or kept at room temp until ready to serve. Sprinkle with peanuts and sesame seeds when ready to serve.