Rice noodles are tossed in a creamy Thai peanut sauce to create this naturally gluten-free side dish. Made with fresh ginger, garlic, and lime juice, these peanut sauce noodles are delicious warm, cold or room temperature.
Between the countless BBQs, pool parties and other outdoor entertaining activities this time of year, it seems I never have enough potluck recipes to feed a crowd. While I appreciate a good potato or pasta salad as much as the next gal, I love coming up with modern spins on the classic.
Bursting with traditional Thai flavors and naturally gluten-free, these peanut sauce noodles are easy to make and great for prepping ahead of time. Made with fragrant ginger, fresh lime juice, toasted sesame oil and creamy peanut butter, each bite is perfectly balanced in flavor.
Carrots are in season right now so I love shredded them up to add crunch and fiber but feel free to add whatever fresh vegetables you have on hand. Red pepper strips, grated zucchini or shredded cabbage would be great as well.
Ideal for prepping ahead of time, this makes an ideal busy weeknight dinner when topped with grilled chicken, shrimp or pork. The options are endless.
Your chopsticks are waiting.
Thai Peanut Sauce Noodles
Ingredients
- 8 ounces vermicelli rice noodles
- 2 cups shredded carrots
- 1 cup minced scallions
Thai Peanut Sauce
- ⅓ cup creamy natural peanut butter
- ¼ cup warm water
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons grated ginger
- 2 teaspoons sesame oil
- 1 clove garlic – grated
- 1 teaspoon chili paste – optional
- minced cilantro and chopped peanuts – optional garnish
Instructions
- Prepare rice noodles according to package instructions and set aside.
- In the bottom of a large bowl, whisk together the Thai Peanut Sauce ingredients (peanut butter through chili paste).
- Toss in the cooked rice noodles, shredded carrots and scallions until evenly coated.
- Serve warm, room temperature or chilled with minced cilantro and chopped peanuts if you wish.
I tried this with cauliflower rice instead of noodles, insanely delicious, filling and healthy! I also added bamboo shoots and a fried egg! Great recipe, thanks!
What an awesome idea!!!! I love cauliflower rice!
Thanks for the awesome recipe. Trying this for a dinner party tonight. Just wanted to verify quantity– is 8oz of noodles really enough for 4 people?
Thanks again!!
If you’re hosting guests I would double the amount of noodles!! Technically a serving size of pasta is 2 ounces but I won’t tell if you won’t tell. :)
I started doing a version with all shredded veggies – it works with pretty much everything you can think of! My favorite is to shred cabbage or brussels sprouts sautéed with red peppers, carrots, and onions. You can skip the noodles and not even miss the carbs
Ahh what a great idea to do the shredded veggies!!
This was so amazing! I did a few things differently, just because I was not paying attention and had some rice noodles left over from Pad Thai. I Added all the sauce ingredients together and warmed it up then added a normandy blend to add some veggies then I added the rice noodles and about 1/2 cup of water and let the noodles soften up some. It was all eaten up! Thanks for this!
I’m so glad you enjoyed it Ginger!!! Let me know if you try any of my other recipes!
Wow those look so amazing! Definitely the perfect side dish to bring to any summer cookout or party! I can’t wait to try them out! Thanks again for an amazing post!
I hope you love them!
Such a flavorful noodle recipe!
So good and easy!! Thanks lady!
I am with you–always need a new potluck recipe and this looks FAB!!
Always on the lookout for those!!
This would be a great recipe for a busy week night – dig all the flavors!
Yes it would!! And no zucchini for Lenny – haha!