Thai Rice Noodles in Peanut Butter Sauce Recipe
Creamy, mildly spicy rice noodles in a sauce made with peanut butter, lime and soy sauce are a simple, homemade take on Thai flavours. This dish is a bit like a cross between Italian pasta and an Asian peanut sauce – quick, filling and very moreish. Perfect for an evening when you want something substantial but don’t feel like spending a long time in the kitchen.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Sweet
Salty
Umami
Spicy
Creamy
Nutty
Filling
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- rice noodles ryżowy szeroki lub średni - 200 g
- carrot - 1 piece
- bell pepper czerwona - 0.5 pieces
- broccoli - 200 g
- garlic - 2 cloves
- oil roślinny - 2 tablespoons
- peanut butter orzechowe gładkie - 3 tablespoons
- soy sauce sojowy - 3 tablespoons
- lime juice - 2 tablespoons
- sugar trzcinowy - 1 tablespoon
- water - 80 ml
- chili pepper or chili sauce - 1 teaspoon
- chives or spring onion - 2 tablespoons
- roasted peanuts - 2 tablespoons
Main Ingredient:
rice noodles
Preparation
- Pour boiling water over the rice noodles in a large bowl and leave for the time indicated on the package (usually 6–10 minutes), until they soften but are still springy. Drain and rinse with cold water to stop the cooking process.
- Divide the broccoli into small florets. Peel the carrot and cut into thin matchsticks. Cut the pepper into strips. Finely chop the garlic.
- In a small bowl, prepare the sauce: mix the peanut butter, soy sauce, lime juice, sugar, water and chili pepper or chili sauce. Whisk vigorously until you get a smooth, fairly thin sauce. If it’s too thick, add a little more water.
- Heat the oil in a large pan or wok over medium-high heat. Add the garlic and fry for about 30 seconds, stirring, until it becomes very fragrant but not browned.
- Add the carrot, broccoli and pepper. Stir-fry for 4–5 minutes, stirring often, until the vegetables soften slightly but remain crisp. If the pan is very dry, you can add 1–2 tablespoons of water.
- Add the cooked rice noodles to the pan. Gently toss with tongs or two spoons so the noodles combine with the vegetables.
- Pour the prepared peanut sauce into the pan. Stir for 2–3 minutes over medium heat, until the sauce coats the noodles and vegetables evenly and everything is hot. If the sauce seems too thick, add a splash of water.
- Remove the pan from the heat. Taste and, if needed, adjust the seasoning with extra lime juice (for more acidity) or soy sauce (for more saltiness).
- Serve immediately, sprinkled with chopped chives and peanuts.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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