Easy Thai Peanut Noodles

There’s something about a big bowl of peanut noodles that just hits different on a busy afternoon. I first made these on a whim one Tuesday when I had zero energy to cook anything complicated — just tossed together what I had in the fridge and the result was absolute magic. The sauce comes together in minutes and coats every noodle in this rich, savory-sweet goodness that’s honestly better than takeout. Now it’s my go-to lunch whenever I need something fast, fresh, and totally satisfying.

aka The Weekday Rescue Noodles

Ingredients

• 8 oz rice noodles (pad Thai style)
• 1/4 cup creamy natural peanut butter
• 3 tablespoons coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon avocado oil
• 1 medium red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons crushed peanuts, for garnish
• Sesame seeds, for garnish
• Red pepper flakes, optional

Instructions

1. Cook the noodles: Prepare rice noodles according to package directions. Drain, rinse with cold water, and set aside.
2. Make the sauce: In a small bowl, whisk together peanut butter, coconut aminos, sesame oil, rice vinegar, maple syrup, lime juice, grated ginger, and minced garlic until smooth. Add 2-3 tablespoons of warm water to thin to a pourable consistency.
3. Sauté the veggies: Heat avocado oil in a large skillet or wok over medium-high heat. Add bell pepper, cabbage, and carrot. Stir-fry for 2-3 minutes until just tender-crisp.
4. Toss it all together: Add the cooked noodles to the skillet with the vegetables. Pour the peanut sauce over everything and toss well to coat evenly.
5. Serve: Divide among bowls and top with green onions, fresh cilantro, crushed peanuts, sesame seeds, and red pepper flakes if desired. Serve with extra lime wedges.

Tips

• For extra protein, add sliced grilled chicken, shrimp, or crispy tofu on top.
• Make it ahead — the noodles taste great cold straight from the fridge the next day.
• If you prefer it spicier, add a teaspoon of sriracha or chili garlic sauce to the peanut sauce.
• Use any veggies you have on hand — edamame, snap peas, and cucumber all work great.
• Almond butter or cashew butter can substitute for peanut butter if needed.