Spicy Peanut Noodles

5 from 2 votes

Spicy Peanut Noodles are a delicious combination of spaghetti noodles topped with a delicious, velvety peanut sauce, plus fresh zucchini, shredded carrots, and edamame. Top this meatless meal with green onions and crushed peanuts!

Course Salad, Side Dish

Cuisine American, Thai

Keyword buddha bowls with Thai peanut sauce, spicy peanut noodles

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 687kcal

Author Sue Ringsdorf

Ingredients

For the salad:

10 oz. spaghetti
1 medium zucchini - sliced thin
2 large carrots - peeled in strips
12 oz. edamame - shelled and cooked
1 bunch green onions - diced
- chopped peanuts - to serve (optional)

For the dressing:

1/2 cup creamy peanut butter
1/4 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons sesame oil
2 teaspoons toasted sesame oil
2 teaspoons fish sauce
2-3 teaspoons chili garlic sauce
3-4 Tablespoons cold water - to thin
2 teaspoons granulated sugar
lime zest - optional

Instructions

Make the peanut sauce. In a mixing bowl, combine all the ingredients - peanut butter, soy sauce, sesame oil, toasted sesame oil, fish sauce, chili sauce, rice vinegar, sugar, and lime zest. Use a whisk to mix well.
Alternatively, you could use a food processor to puree the ingredients to create a smoother sauce.
1/2 cup creamy peanut butter, 1/4 cup lower-sodium soy sauce, 2 Tablespoons sesame oil, 2 teaspoons toasted sesame oil 2 teaspoons fish sauce, 2-3 teaspoons chili garlic sauce, 1/4 cup rice vinegar, 2 teaspoons granulated sugar, lime zest, 3-4 Tablespoons cold water
Cook noodles. - Cook noodles in a large pot of water (with salt) until al dente. Drain well.
10 oz. spaghetti
Add sauce. Pour about 2/3 of the sauce over the warm spaghetti noodles. Use a tongs to combine. Reserve the remainder of the sauce for serving.
Prep veggies. Use a sharp knife to slice the zucchini. Use a potato peeler to shred the carrots. Chop the green onions.
1 medium zucchini, 2 large carrots, 1 bunch green onions
Cook edamame. - Cook edamame in the microwave according to package directions. Sprinkle with a bit of salt.
12 oz. edamame
Serve. Divide the peanut noodles among four serving bowls. Add sliced zucchini, shredded carrots, cooked edamame, and some diced green onions. Add reserved sauce as needed plus chopped peanuts,
- chopped peanuts

Notes

The Thai Peanut Sauce is key for this noodle dish. It's smooth and full of flavor. Try our Buddha Bowls with Peanut Sauce next!

Nutrition