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Ingredients
Scale
- ¼ cup creamy peanut butter (use ½ cup for more peanut flavor)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons chili-garlic sauce (or sriracha for a milder taste)
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon lime juice
- 1 teaspoon garlic powder (or 1 clove garlic, finely minced)
- 1 teaspoon ginger powder (or 1 teaspoon fresh grated ginger)
- 1 tablespoon water or stock (more as needed for thinning)
- 8 ounces noodles (rice, flour, egg, ramen, or udon)
- 1–2 tablespoons sesame oil (for cooking)
- Garnishes: crushed red pepper flakes, fresh chopped green onion, crumbled roasted peanuts, or sesame seeds
Instructions
- Mix peanut butter, soy sauce, rice wine vinegar, chili-garlic sauce, sesame oil, honey, lime juice, garlic powder, ginger powder, and water in a bowl until smooth.
- Cook noodles according to package instructions until al dente, then drain.
- Heat sesame oil in a wok or large pan, add the peanut sauce, and warm through.
- Add noodles to the wok and toss until coated with the sauce.
- Serve in bowls and garnish with chosen toppings.
Notes
Feel free to add your favorite vegetables or proteins to the noodles.
Adjust spiciness by varying the amount of chili-garlic sauce.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 7
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 10
- Cholesterol: 0