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To make your Spicy Thai Peanut Noodles One Pot, you will need the following ingredients: - 8 oz rice noodles - 2 tablespoons sesame oil - 1 red bell pepper, sliced - 1 carrot, julienned - 3 green onions, chopped - 1 cup snap peas - 1 cup coconut milk - 1/2 cup natural peanut butter - 3 tablespoons soy sauce - 2 tablespoons sriracha sauce (adjust for spice level) - 1 tablespoon lime juice - 1 teaspoon grated ginger - 1 clove garlic, minced - Chopped cilantro, for garnish - Chopped peanuts, for garnish - Lime wedges, for serving These ingredients make a rich and creamy dish that packs a punch. The peanut butter gives it a nice nutty flavor, while the sriracha adds heat. The veggies provide crunch and color. For customization, you can add protein like chicken or tofu. If you want more veggies, toss in broccoli or zucchini. You can also swap rice noodles for whole grain or gluten-free options if needed. This recipe is flexible, so feel free to get creative! To start, cook the rice noodles. Follow the package instructions, but remove them from heat a minute early. This is key. They will continue to soften while you cook the rest. Drain the noodles and set them aside. This step ensures they don’t get mushy later. Next, grab a large pot or deep skillet. Heat the sesame oil over medium heat. Add the sliced red bell pepper, julienned carrot, chopped green onions, and snap peas. Sauté these veggies for about 3-4 minutes. You want them to be tender-crisp. Make sure to stir them often. This keeps them from burning. Now, let’s whip up the sauce. In a bowl, combine the coconut milk, peanut butter, soy sauce, sriracha, lime juice, grated ginger, and minced garlic. Whisk these ingredients together until smooth. The right proportions matter here. This balance creates the perfect flavor for your noodles. Pour the sauce into your pot with the sautéed veggies. Stir well to coat all the vegetables. Then, add the drained noodles. Toss everything together to mix well. Cook on low heat for 2-3 minutes. This helps the flavors meld and ensures the noodles are hot. Finally, it’s time to serve! Remove the pot from heat and dish out the noodles into bowls. For a beautiful presentation, sprinkle chopped cilantro and crushed peanuts on top. Serve with lime wedges on the side. A fresh squeeze of lime right before eating adds zest. Enjoy your colorful and tasty meal! To make your Spicy Thai Peanut Noodles just right, start with sriracha. You can add more or less to fit your taste. If you like it hot, go for three tablespoons. If you want it milder, stick with one. Taste the sauce as you mix, and adjust if needed. Common mistakes can happen, too. Avoid overcooking the rice noodles. They should be firm when you drain them. They will finish cooking in the sauce. Also, do not skip on the lime juice. It adds a bright flavor to the dish. You will need a few basic tools for this recipe: - Large pot or deep skillet - Whisk for mixing the sauce - Cutting board and knife for chopping - Measuring cups and spoons - Tongs or a spatula for mixing I recommend using a non-stick skillet. It makes cooking and cleanup easy. A good whisk helps blend the sauce smoothly. Pair your noodles with fresh veggies or a light salad. Cucumber salad goes well. It adds crunch and freshness. You can also serve the noodles with lime wedges. A squeeze of lime brightens the flavors. For drinks, iced tea or coconut water works great. They complement the dish without overpowering it. Try a light beer if you enjoy alcohol. It balances the spice nicely. {{image_2}} You can boost your Spicy Thai Peanut Noodles with protein. Chicken, tofu, or shrimp work great. - Chicken: Cut the chicken into bite-sized pieces. Sauté it with the veggies. Cook until it is no longer pink. - Tofu: Use firm tofu. Press it to remove water. Cube it and add it to the pot after sautéing the veggies. - Shrimp: Peel and devein shrimp. Add them in the last few minutes of cooking. They cook fast, so watch closely. Adjust cooking times based on the protein you choose. Make sure everything is cooked through and safe to eat. To make this dish plant-based, swap out the proteins. Here are some ideas: - Replace chicken with tofu or tempeh for protein. - Use coconut milk for creaminess without dairy. - Ensure your soy sauce is vegan; some brands add fish sauce. You can also add more veggies, like bell peppers or broccoli. This adds nutrition and flavor. If you need a gluten-free meal, it’s easy to adjust. Here’s how: - Noodles: Use rice noodles or gluten-free pasta. They work well in this recipe. - Sauce: Ensure your soy sauce is gluten-free. Look for tamari as a great option. Check all labels for hidden gluten. Enjoy your meal without worries! To keep your spicy Thai peanut noodles fresh, you should store them in the fridge. Place the noodles in an airtight container. This helps keep moisture in and prevents them from drying out. Make sure to eat leftovers within three days for the best taste. When it's time to enjoy leftovers, you want to keep the noodles tasty. One good method is to use a microwave. Heat in short bursts of 30 seconds. Stir between each burst to help them heat evenly. If you’re worried about sogginess, add a splash of water before reheating. This keeps the noodles moist but not watery. You can freeze this dish, but it’s best to do it before adding garnishes. Use a freezer-safe container for storing. When ready to eat, let the noodles thaw in the fridge overnight. To reheat, warm them slowly on the stove with a bit of water. This method helps keep the texture nice and firm. If you have nut allergies, you can use sunflower seed butter. It gives a similar texture without the nuts. Another option is tahini, made from sesame seeds. For a nut-free choice, try using soy nut butter. It works well in this recipe while keeping it safe for everyone. The spice level depends on the amount of sriracha you add. This dish can be mild or hot. If you prefer less heat, use less sriracha. You can also balance the spice with more coconut milk or peanut butter. For those who love heat, add extra sriracha or red pepper flakes. Yes, you can use other noodles! Rice noodles are great, but you can swap them for soba or udon noodles. If using spaghetti or linguine, cook them according to package instructions. Adjust cooking time as needed to ensure they blend well with the sauce. You now know how to make Spicy Thai Peanut Noodles from start to finish. We covered the essential ingredients and step-by-step cooking techniques. Remember to time your noodles and veggies right for perfect texture. Feel free to customize with proteins, adjust spice levels, or try gluten-free options. Store leftovers properly and enjoy later. This dish is versatile and can be tweaked to suit your taste. With practice, you'll master this simple yet delicious meal. Enjoy your cooking journey!

Spicy Thai Peanut Noodles One Pot

Craving a delicious and quick meal? Try these Spicy Thai Peanut Noodles made in just one pot! This easy recipe features rice noodles blended with colorful veggies and a creamy peanut sauce, all infused with zesty flavors that will tantalize your taste buds. Perfect for a weeknight dinner or meal prep, it's ready in under 30 minutes. Click through for the full recipe and elevate your dinner game with this mouthwatering dish!
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Ingredients
  

8 oz rice noodles

2 tablespoons sesame oil

1 red bell pepper, sliced

1 carrot, julienned

3 green onions, chopped

1 cup snap peas

1 cup coconut milk

1/2 cup natural peanut butter

3 tablespoons soy sauce

2 tablespoons sriracha sauce (adjust for spice level)

1 tablespoon lime juice

1 teaspoon grated ginger

1 clove garlic, minced

Chopped cilantro, for garnish

Chopped peanuts, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions, but remove them from the heat just before they are fully cooked (they will continue to soften later). Drain and set aside.

    Sauté the Vegetables: In a large pot or deep skillet, heat the sesame oil over medium heat. Add the sliced bell pepper, julienned carrot, green onions, and snap peas. Sauté for about 3-4 minutes until the vegetables are tender-crisp.

      Make the Sauce: In a bowl, whisk together the coconut milk, peanut butter, soy sauce, sriracha, lime juice, grated ginger, and minced garlic until smooth and well combined.

        Combine Ingredients: Pour the sauce into the vegetable mixture in the pot. Stir to coat the vegetables completely.

          Add Noodles: Add the drained noodles into the pot and toss everything together to ensure the noodles are well coated with the sauce. Cook for an additional 2-3 minutes on low heat until everything is heated through and the noodles are fully cooked.

            Garnish and Serve: Remove from heat and serve the noodles in bowls, garnishing with chopped cilantro, crushed peanuts, and lime wedges on the side for a fresh squeeze of lime just before eating.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4