Thai Peanut Noodles
These saucy, savory Thai Peanut Noodles are topped with an egg and ready in 20 minutes. The rich peanut sauce makes this dish irresistible.
Servings: 6 people
Calories: 611kcal
Cost: $6.96
Equipment
- pasta pot
- mixing bowl
- whisk
- frying pan
- tongs
Ingredients
- 1 pound linguine
- 1 large red bell pepper sliced into thin 2-inch pieces
- 1 large carrot cut into thin matchsticks
- 3 green onions chopped
Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup hot water
- 2 Tablespoons lime juice
- ¼ cup soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons brown sugar
- 1 Tablespoon Sriracha
- 1 Tablespoons sesame oil
- ¼ teaspoon ground ginger
Toppings:
- 6 fried eggs with runny yolks
- ¼ cup chopped fresh cilantro
- ½ cup dry roasted peanuts chopped
Instructions
COOK PASTA:
- Cook the pasta as per the package instructions, and drain.
MAKE PEANUT SAUCE:
- Meanwhile, make the rest of the recipe. In a large bowl whisk together all of the sauce ingredients.
ASSEMBLE:
- Toss the drained pasta with peanut sauce, sliced bell pepper, carrots, and green onions until well coated.
TO SERVE:
- Serve noodles in bowls and top with a fried egg, cilantro, and peanuts.
Notes
Storage Tips:
Serve: You can keep these out for up to 2 hours. After that, they should be stored in the refrigerator.
Store: The noodles will keep in an airtight container in the refrigerator for up to 2-3 days.
Freeze: These noodles do not freeze well; I do not recommend freezing them.
Nutrition
Calories: 611kcal | Carbohydrates: 72g | Protein: 26g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 185mg | Sodium: 946mg | Potassium: 592mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3234IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 3mg