I have really come to love Thai food. I was never very adventurous when I ordered Thai as takeout, typically opting for the classic Pad Thai dish. While I still love the classic, I’ve tried to become a little more open-minded when it comes to Thai food and have recently experienced some amazing fried rice dishes, curries, and soups.
One of the aspects of Thai cuisine that I gravitate most towards is…noodles! This recipe has a noodle base while incorporating some great Thai elements like snow pea pods, Thai chilis, and peanut sauce. It’s so easy to throw together and makes for an awesome weeknight meal.
how to make these spicy thai noodles
As I mentioned, your base is going to be a thick noodle like Udon (preferably), but if you can’t find them, spaghetti will do as well. While you’re cooking the noodles, you can prep the veggies or start making the peanut sauce.
The sauce will be made with creamy peanut butter, soy sauce, Sriracha, lime juice, garlic, and sesame oil. You’ll simply whisk all the ingredients together in a bowl and set aside until ready to add to the dish.
The add-ins are what really make this dish special. I used sautéed onions, green beans, snow pea pods, and Thai chilis for some bite. There are a ton of different vegetables that are staples in Thai cuisine that you can add or substitute as well. Some ideas include bell peppers, broccoli, water chestnuts, baby corn, and wilted greens.
Whatever you choose to spice up this dish, I hope you love it! Let me know your thoughts in the comments section below. Enjoy!
⟶ the recipe
spicy thai noodles with peanut sauce
ingredients
12 ounces dry spaghetti or Udon noodles
2 medium chicken breasts, cooked and shredded
½ yellow onion, sliced
2 cloves garlic, minced
1 cup green beans, chopped into quarters
1 cup snow pea pods, chopped into halves
Handful of Thai chilis, stems removed
½ cup peanuts, roughly chopped
½ cup chopped fresh cilantro
Pinch each of salt and pepper
For the sauce
½ cup creamy peanut butter
¼ cup water
3 tablespoons soy sauce
2 tablespoons Sriracha
2 tablespoons fresh lime juice
1 tablespoon garlic, minced
1 tablespoon sesame oil
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
4 servings
instructions
Cook spaghetti or Udon noodles until al dente.
Meanwhile, prepare peanut sauce by combining all ingredients in a large mixing bowl and whisking until smooth. Set sauce aside.
In a large skillet, heat some olive oil on medium, and add onion. Sauté for about 3 minutes, and then add the garlic.
Sauté for another few minutes until fragrant and lightly browned. Season with salt and pepper to taste, and remove from heat.
Drain pasta and place noodles in a large bowl. Toss with sauteéd onions, shredded chicken, green beans, pea pods, chilis, peanuts, cilantro, and peanut sauce.
⟶ recipe notes
- Thai chilis are super hot, so tread lightly! If you’re not a fan of heat, you can ditch the chilis and replace with red bell pepper. If you like a little bit of heat, you can add some chili oil or red pepper flakes instead
⟶ modifications
- Make this gluten-free by using pure buckwheat Soba noodles
- If you’re looking for a vegetarian dish, just nix the chicken or use tofu instead
⟶ make it ahead
- These Thai noodles can be refrigerated in an air-tight container for up to one week. Also– you can eat these noodles warm after cooking, but they’re also great cold, so no need to reheat!
