Peanut Butter Noodles
Peanut Butter Noodles is an easy 30-minute dish that's easy to make with vegetables and serve as a meatless meal or pair with chicken, shrimp, or beef! It comes together FAST and is loaded with flavor!
Servings: 4 people
Calories: 487kcal
Ingredients
Noodles/Stir Fry
- 8 oz. rice noodles see notes
- 2 tablespoons peanut oil divided
- 1 red bell pepper cut into strips
- 1/3 cup carrots julienned
Sauce
- 3 cloves garlic minced
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha I use Frank's
- ½ teaspoon ground ginger
- 1/3 cup smooth peanut butter
Toppings
- 1 tablespoon fresh cilantro roughly chopped
- ¼ cup roughly chopped peanuts
- 2-3 green onions sliced
Instructions
- Combine the sauce ingredients *except* for the peanut butter in a large measuring cup with a spout. Make sure the ingredients aren’t warm so that the cornstarch doesn’t get activated. Once well combined, stir in the peanut butter and set aside. (The peanut butter will blend in more once heated.) Measure out remaining ingredients before beginning.
- Boil the rice noodles according to package instructions. Drain and rinse under cold water. Toss with 1 tablespoon peanut oil. Set aside. See notes for alternative noodle options.
- Meanwhile, heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add the bell peppers and carrots and cook for 3 minutes, stirring frequently. Add the sauce and bring it to a gentle boil, then reduce to a simmer and add the cooked rice noodles. Toss to coat and heat through.
- Remove from heat and top with cilantro, chopped peanuts, and green onions. Enjoy!
Notes
Pro Tips:
Storage:
Nutritional information is an estimate and is per serving. This recipe makes 4 servings. The toppings are included.
- Noodles: Rice noodles are a great choice for this, spaghetti or lo mein noodles work nicely as well! Rice noodles should be rinsed with cold water after they're cooked, but spaghetti or lo mein should not.
- Veggies: Additional vegetable options include broccoli, edamame, onions, water chestnuts, celery and more!
- Protein: Feel free to pair this with chicken, steak, shrimp, or pork! I also have a similar recipe for Pork Noodles with is amazing, and includes ground pork!
- 1-2 scrambled eggs make a great addition to this as well! I scramble them up and mix them in at the end.
- Sodium: To control the sodium in this recipe, consider using low sodium chicken broth and/or low sodium soy sauce.
- Sriracha: The sriracha in this recipe doesn’t make it hot/spicy, it’s just a small amount that is used to enhance the other flavors. I use Frank’s Sriracha Sauce.
- This pairs perfectly with my amazing Pork Potstickers!
- If you like this recipe, you'd love my Thai Chicken Soup, Thai Chicken Salad, and Ramen Noodle Stir Fry!
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. This recipe makes 4 servings. The toppings are included.
Nutrition
Calories: 487kcal | Carbohydrates: 68g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 1285mg | Potassium: 406mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2785IU | Vitamin C: 42mg | Calcium: 48mg | Iron: 2mg
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