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Introduction
The vibrant Thai peanut noodle bowl has its origins in the diverse culinary traditions of Southeast Asia, where the combination of peanuts, noodles, and fragrant spices has been celebrated for centuries. This dish reflects the harmonious blend of influences from different cultures that have shaped Thai cuisine over time. The rich peanut sauce, with its distinct flavor, is said to have been introduced by Chinese immigrants, while the use of aromatic herbs and fiery chilies is a quintessential Thai touch. Today, this noodle bowl is a beloved street food and a staple in households across Thailand, often tailored to individual tastes with varying levels of spice and added protein.
Ingredients
• 8 oz (225g) dried rice noodles (preferably thin, flat rice noodles)
• 1/2 cup (120ml) creamy peanut butter, preferably all-natural with no added sugar or oils
• 1/4 cup (60ml) low-sodium soy sauce or tamari
• 2 tablespoons (30ml) fresh lime juice
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (12g) light brown sugar or coconut sugar
• 1 teaspoon (5ml) sesame oil
• 1 teaspoon (5ml) Thai red curry paste, or more to taste
• 1-2 cloves garlic, minced
• 1/4 cup (60ml) water, or more as needed to thin sauce
• 2 cups (200g) shredded cooked chicken or tofu (optional)
• 1 large carrot, julienned or cut into thin strips
• 1 red bell pepper, thinly sliced
• 1/2 cup (75g) thinly sliced red cabbage
• 1/2 cup (60g) snow peas, thinly sliced diagonally
• 1/4 cup (30g) green onions, thinly sliced
• 1/4 cup (10g) fresh cilantro leaves, chopped
• 1/4 cup (30g) roasted peanuts, chopped
• Lime wedges, for serving
Step 1:
Cook the rice noodles according to package instructions until tender but still firm. Drain and rinse with cold water to stop the cooking process. Set aside.
Step 2:
In a small saucepan, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, red curry paste, garlic, and water until smooth and well combined. If the sauce is too thick, add a little more water to thin it out.
Step 3:
Prepare the vegetables: julienne the carrot, slice the bell pepper, shred the cabbage, slice the snow peas diagonally, slice the green onions, and chop the cilantro leaves.
Step 4:
In a large bowl, combine the cooked noodles, shredded chicken or tofu (if using), julienned carrot, sliced bell pepper, shredded cabbage, sliced snow peas, sliced green onions, and chopped cilantro.
Step 5:
Pour the peanut sauce over the noodle mixture and toss gently to coat everything evenly.
Step 6:
Transfer the noodle salad to a serving dish or individual bowls and garnish with chopped roasted peanuts.
Step 7:
Serve warm or at room temperature with lime wedges on the side.
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, crunchy peanut butter can be used in this recipe. It will add a nice texture to the sauce.
Q: Is this dish spicy?
A: The amount of Thai red curry paste used in the recipe provides a mild level of heat. However, you can adjust the spice level by adding more or less curry paste to suit your taste preferences.
Q: Can I make this recipe ahead of time?
A: While the noodle salad is best served fresh, you can prepare the peanut sauce and chop the vegetables in advance. Toss everything together just before serving to prevent the noodles from absorbing too much sauce and becoming soggy.
• For a gluten-free option, use gluten-free rice noodles and tamari instead of soy sauce.
• To make spicy peanut dressing, add more Thai red curry paste or a few dashes of Sriracha sauce.
• For extra protein, add cooked shredded chicken or sautéed tofu.
• Use crunchy peanut butter for added texture.
• Substitute rice vinegar with apple cider vinegar or white vinegar if needed.
• This recipe is vegan and dairy-free without the chicken.
• For nut allergies, use sunflower seed butter instead of peanut butter.
Serve the noodle salad warm or at room temperature in bowls or plates. Garnish with chopped roasted peanuts and provide lime wedges on the side for squeezing over the dish.
Leftover noodle salad can be stored in an airtight container in the refrigerator for up to 3 days. The vegetables may release moisture, so the salad may need to be drained before serving.
Prepare the vegetables and peanut sauce while the noodles are cooking to save time. Toss the salad just before serving to prevent the noodles from absorbing too much sauce and becoming dry.
- Taste the peanut sauce and adjust the seasoning to your preference by adding more lime juice for tanginess, red curry paste for heat, or brown sugar for sweetness.
- For an extra crunchy texture, add thinly sliced cucumber, bean sprouts, or chopped peanuts to the salad.
- If the noodles stick together after cooking, rinse them under cold water and toss with a little bit of sesame oil to prevent them from sticking.
For a creamy version, add a few tablespoons of coconut milk to the peanut sauce. For a lower-carb option, use spiralized or julienned zucchini or cucumber noodles instead of rice noodles.
This Thai peanut noodle salad pairs well with a crisp, dry white wine like Sauvignon Blanc or a light beer like a Thai lager. It can also be served alongside fresh mango or pineapple for a tropical twist.
This dish can be enjoyed year-round, but it is particularly refreshing in the warmer spring and summer months.
This recipe contains peanuts and soy (if using soy sauce). It can be made gluten-free by using gluten-free rice noodles and tamari.
