Spicy Thai Peanut Noodles Bold and Flavorful Dish

Ingredients

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 2 green onions, chopped
• 1 2 fresh cilantro, chopped
• 1 4 cup peanut butter (creamy or chunky)
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 2 tablespoons sriracha
• 1 tablespoon honey or maple syrup
• 1 2 teaspoon garlic powder
• 1 4 cup crushed peanuts (for garnish)

Instructions

1. Begin by cooking the rice noodles according to package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
2. In a bowl, mix together the peanut butter, soy sauce, lime juice, sesame oil, sriracha, honey (or maple syrup), and garlic powder until you reach a smooth consistency. You may add a bit of warm water if needed to thin the sauce.
3. In a large skillet or wok over medium heat, add a splash of water or a drizzle of oil. Add the shredded carrots, red bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
4. Add the cooked noodles to the skillet along with the peanut sauce. Toss everything together until the noodles and vegetables are evenly coated in the sauce and heated through.
5. Remove from heat and add chopped green onions and cilantro. Toss again gently. Serve in bowls, garnished with crushed peanuts on top for additional crunch and flavor.