Thai Peanut Noodles

Summary :

Thai Peanut Noodles are a creamy, satisfying noodle dish packed with rich peanut flavor, a touch of sweetness, and a hint of spice. This recipe is halal-friendly and perfect as a quick lunch or dinner. It can be enjoyed warm or cold and is easily customizable with your favorite veggies or proteins like chicken or tofu.

Ingredients (Serves 2–3)

• 200g rice noodles or spaghetti

• 1 tablespoon vegetable oil

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• 2 green onions, sliced

• ¼ cup chopped roasted peanuts (for garnish)

• Fresh cilantro (optional)

• Lime wedges (for serving)

Peanut Sauce:

• ⅓ cup creamy peanut butter (natural, unsweetened)

• 2 tablespoons halal soy sauce (or coconut aminos)

• 1 tablespoon lime juice

• 1 tablespoon honey or maple syrup

• 1 teaspoon sesame oil

• 1 garlic clove, minced

• 1 teaspoon grated fresh ginger

• 2–4 tablespoons warm water (to thin the sauce)

Instructions

Prepare the noodles:
Cook rice noodles (or spaghetti) according to package directions. Drain and rinse with cold water. Set aside.

Make the peanut sauce:
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger. Gradually add warm water until the sauce is smooth and pourable.

Sauté vegetables:
Heat vegetable oil in a large skillet over medium heat. Add carrots and bell pepper. Cook for 2–3 minutes until slightly tender but still crisp.

Toss noodles with sauce:
Add cooked noodles to the skillet. Pour in the peanut sauce and toss everything together over low heat until evenly coated and warmed through.

Serve:
Transfer to plates. Garnish with chopped peanuts, green onions, cilantro, and lime wedges.

Notes

• Noodle type: Rice noodles keep it gluten-free, but spaghetti works in a pinch.

• Protein boost: Add grilled halal chicken, shrimp, or tofu for extra protein.

• Spice it up: Add sriracha or red chili flakes to the sauce for heat.

• Make ahead: The sauce can be prepared in advance and stored in the fridge for up to 5 days.

• Cold option: This dish also works great as a chilled noodle salad.