Thai Peanut Noodles


  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly minced ginger
  • 1/4 teaspoon chili garlic sauce
  • 14 ounce package of rice noodles
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (minced)
  • 2 bell peppers (seeded and sliced)
  • 2 cups chopped cabbage
  • 1 cup sliced carrots
  • 1/2 cup combination of freshly chopped basil (mint and cilantro)
  • 1/3 cup chopped dry roasted peanuts
  • 1/3 cup chopped green onion (green and white parts)
  • Pinch of red pepper flakes


  1. In a medium bowl mix together peanut butter, soy sauce, honey, vinegar, sesame oil, ginger and chili garlic sauce until creamy and set aside.
  2. Bring a large pot of water to a boil.
  3. Add rice noodles. Stir and cook checking every few minutes until noodles are slightly undercooked so they don’t get mushy. Drain and set aside.
  4. Meanwhile heat vegetable oil in a large deep skillet over medium high heat.
  5. Add garlic and cook for about 1 minute until fragrant.
  6. Add peppers, cabbage and carrots and cook, stirring occasionally until tender.
  7. Once vegetables are cooked add in cooked noodles and sauce and toss to coat.
  8. Stir in most of the herbs, reserving some for garnish.
  9. Sprinkle with chopped peanuts and a pinch of red pepper flakes
  10. Serve warm or cold.


Thai Kitchen Stir Fry Rice Noodles was used in this recipe.
For a saucier noodles use only 10-12 ounces.
Keep ginger fresh in the freezer and just mince or slice when needed!
Using the combination of basil, mint and cilantro is essential for this recipe!

Verified by MonsterInsights