Thai peanut noodles are down right delicious. They are very easy to make and everyone loves them. This version is vegetarian but feel free to add chicken or shrimp to it if you like.
You can use flat rice noodles for this recipe but if you can’t find them you can substitute with linguine or spaghettini. Spaghettini is thin spaghetti. Any of these will work fine.
You will need Thai fish sauce to make the sauce for this recipe. Fish sauce can be found in the Asian aisle of your supermarket or online. It is not expensive and will last you for a very long time. It smells terrible but does not taste as it smells and will give your food that authentic Thai flavor.
One last thing you can substitute in this recipe is the creamy peanut butter and chopped peanuts for chunky peanut butter. That will save you a step! Whatever you decide, this is a quick and easy weeknight meal that tastes wonderful.
Here is what you are going to need to make these wonderful Thai peanut noodles:
12 oz. linguine, spaghettini or flat rice noodles
8 green onions, white, light green and green parts chopped
5 garlic cloves, minced
1 tablespoon grated ginger
2 medium carrots, grated
2 tablespoons sesame oil
1/4 cup honey
1/4 cup creamy peanut butter
1/2 cup soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon fish sauce
1/3 cup chopped peanuts
Bring a large pot of salted water to a boil. Cook pasta as per package instructions.
In a bowl, whisk together the honey, peanut butter, soy sauce, vinegar and fish sauce.
Heat a large skillet with the sesame oil. Add the carrots and saute for a couple of minutes. Add the onions, ginger and garlic. Saute for 5 to 7 minutes. Add the peanut butter dressing. Cook, stirring, until heated through. Add the pasta and toss to coat well. Serve garnished with chopped peanuts. Enjoy!