Spicy Peanut Butter Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
450 g rice noodles (white or brown)
→ Aromatics
02 -
3 large cloves garlic, minced
03 -
1 tablespoon fresh ginger, grated
→ Sauce
04 -
1 tablespoon olive oil
05 -
160 g creamy peanut butter
06 -
4 tablespoons low sodium tamari or soy sauce
07 -
80–240 ml hot water
08 -
1 tablespoon rice vinegar
09 -
1 tablespoon toasted sesame oil
10 -
1 tablespoon sriracha
11 -
1 tablespoon maple syrup or honey
12 -
0.5 teaspoon red pepper flakes
# Instructions:
01 -
Bring a large pot of water to a boil and cook rice noodles according to the package instructions. Drain and set aside.
02 -
Heat olive oil in a sauté pan over low heat. Add minced garlic and cook for 2–3 minutes until golden brown. Stir in grated ginger and cook for an additional 1–2 minutes.
03 -
Remove pan from the heat. Add 80 ml hot water, creamy peanut butter, tamari or soy sauce, rice vinegar, toasted sesame oil, sriracha, and maple syrup or honey. Whisk until smooth, gradually adding more hot water to reach the desired sauce consistency.
04 -
Taste the sauce and adjust flavor with additional tamari, sriracha, or other seasonings to preference.
05 -
Pour half of the sauce over the cooked rice noodles. Mix gently to coat, then add more sauce as needed to taste.
06 -
Divide noodles into bowls or plates. Top with crushed peanuts, sliced scallions, and a sprinkle of red pepper flakes. Serve immediately.
# Notes:
01 -
Thin the peanut sauce gradually, as rice noodles absorb liquid quickly. The sauce will continue to thicken after mixing.