Tonight I perfected my peanut noodle game. My son was obsessing over these packaged “Thai” peanut noodles, so I did what any great mom would do: I found some recipes on Pinterest & attempted to recreate them at home. I ended up morphing together the aspects of each recipe that I liked and making a bit more of the sauce than either recipe called for. Both kids eat them, they are easy to make, & I typically have most of the ingredients on-hand, so I think these will be on heavy rotation until we tire of them.
Perfect Peanut Noodles
makes enough noodles for 2 teens & one mom
- 6-8 oz package rice noodles
- 1/4 C sesame oil
- 2 tbsp honey
- 1/4 C soy sauce
- 1 tsp garlic, finely minced
- 1 tsp freshly grated ginger
- 2/3 C peanut butter, half crunchy/half creamy works best
- 1/4 tsp red pepper flakes
- sesame seeds (to garnish)
- green onions, finely chopped or minced chives (to garnish)
- Prepare rice noodles according to package directions. Most rice noodles don’t get “cooked” per se, the water is heated, and they are soaked off the heat for several minutes.
- While your noodles are soaking, prepare your sauce. Combine all ingredients except garnish in a small bowl. No need to mix at this point, really.
- Drain the noodles. While they are still warm, add the sauce and stir into the noodles with a rubber spatula. This is key. The noodles must be warm/hot when they receive the sauce or 1) the peanut butter will not melt and 2) the noodles will harden into a impenetrable rice-noodle mass. Trust me when I tell you that nobody wants that to happen.
- Serve up the noodles in individual bowls. Top with sesame seeds and green onions or chives.