Description
Delicious and easy-to-make Spicy Thai Noodles tossed with fresh bell peppers, cucumbers, carrots, green onions, cilantro, crunchy peanuts, and a creamy, flavorful peanut sauce with a hint of spice from Sriracha. Perfect as a vibrant, satisfying meal or side dish.
Ingredients
Scale
Noodles
- 12 oz dry spaghetti
Vegetables
- 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
- 1 large cucumber, peeled, seeded and sliced into thin strips then cut into 2-inch pieces
- 1 cup matchstick carrots
- 3/4 cup chopped green onions
- 1/2 cup chopped cilantro
Peanuts & Garnish
- 1/2 cup lightly salted roasted peanuts, roughly chopped
- Sesame seeds, for garnish (optional)
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 2 Tbsp Sriracha (more or less to taste)
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp peeled and minced fresh ginger
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the pasta well.
- Prepare the Peanut Sauce: While the pasta cooks, combine creamy peanut butter, warm water, soy sauce, honey, Sriracha, fresh lime juice, minced ginger, minced garlic, and sesame oil in a mixing bowl. Whisk vigorously until the sauce is smooth and well blended.
- Toss Pasta with Sauce: Place the drained pasta into a large serving bowl. Pour the prepared peanut sauce over the spaghetti and toss thoroughly to coat the noodles evenly with the sauce.
- Add Vegetables and Peanuts: Gently fold in the sliced red bell pepper, cucumber, matchstick carrots, chopped green onions, cilantro, and roughly chopped peanuts. Toss lightly to combine all the ingredients without bruising the vegetables.
- Garnish and Serve: Sprinkle the top with sesame seeds if desired, then serve immediately or chilled for a refreshing taste.
Notes
- These Thai noodles are incredibly flavorful and easy to make with fresh vegetables and a rich peanut sauce.
- To reduce the spice level, simply omit or reduce the amount of Sriracha.
- Use gluten-free or rice noodles as an alternative to spaghetti for a gluten-free version.
- For added protein, consider adding grilled chicken, tofu, or shrimp.
- Peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
