Thai Peanut Noodles Recipe
A seriously delicious Thai Peanut Noodle recipe that take minimal cooking, is packed with flavor and makes amazing leftovers!
Ingredients
Peanut Dressing:
- 1/3 cup drippy peanut butter* like Crazy Richard's
- 1-2 tablespoons real maple syrup
- 1/4 teaspoon sesame oil
- 1 tablespoon soy sauce Tamari for gluten-free
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon rice vinegar
- 5-6 tablespoons water to thin
Other Ingredients:
- 7 oz rice noodles we used Thai Kitchen Rice Noodles
- 1-2 cups fresh kale chopped
- 1 cup purple cabbage shredded
- 1/4 cup peanuts chopped
- 1 cup carrots julienned
- 1-2 bell peppers julienned (any color you want)
- 1/2 cup fresh cilantro chopped
- 1/4 cup green onions sliced
- sesame seeds for garnish
Instructions
- Make Dressing: Add drippy peanut butter, real maple syrup, sesame oil, soy sauce, lime juice, lime zest and rice vinegar to a small bowl. Whisk to combine - it will be pretty thick. Add 2 tablespoons of water at a time and then whisk again. If the texture looks a bit weird - just continue to whisk and the water will eventually combine with the peanut butter and thin out the dressing nicely. Continue adding 2 tablespoons of water at a time and whisking until you have reached your desired consistency (it took us about 6 tablespoons).
- Cook Rice Noodles: Cook rice noodles according to package instructions. Drain and rinse with cold water.
- Combine: Add noodles, kale, peanuts, carrots, bell pepper, cilantro, green onion and purple cabbage to a large bowl. Top with Peanut Dressing and toss to combine.
- Serve: Serve with sesame seeds for garnish or add more chopped peanuts or cilantro. Enjoy!
Notes
- Peanut-Free: I haven't personally tested it, but you could probably make a variation of this dressing with a sunflower butter and you can omit the chopped peanuts.
- Gluten-Free: sub Tamari for the soy sauce to make this gluten-free.
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