Thai Peanut Noodles in a black bowl with a spoonful of peanut butter on the side on a gritty gray background with lime slices

Thai Peanut Noodles

Share on facebook
Share on twitter
Share on pinterest
Share on email

Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

30 minutes

INGREDIENTS

Sauce:
¼ cup JUSTIN’S® Classic Peanut Butter
1 tablespoon Coconut Oil
1 Garlic Clove, minced
1 tablespoon Red Curry Paste
¼ cup Coconut Sugar
⅛ teaspoon Chili Powder
⅛ teaspoon Cayenne Pepper
½ teaspoons Fish Sauce
2 teaspoons Lime Juice
½ teaspoon Sesame Oil
1 (13 ½ ounces) can Coconut Milk
Salt and Pepper (to taste)

Noodles: 
16 ounces Brown Rice Noodles, cooked according to package directions
1 tablespoon Coconut Oil
1 cup Zucchini Noodles
2 cups Snow Peas
1 Red Bell Pepper, thinly sliced
3 Large Carrots, thinly sliced
1 Yellow Onion, thinly sliced

Optional:
Roasted Peanuts
Cilantro
Lime Wedges

DIRECTIONS

For the Sauce:
1. To make the sauce, heat the oil in a large skillet over medium heat.

2. Stir in the garlic and cook about 1 minute.

3. Add the red curry paste, and stir for 1 minute more.

4. Whisk in the JUSTIN’S® Classic Peanut Butter, coconut sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk.

5. Bring to a simmer, whisking occasionally until the sauce is thick and smooth.

For the Noodles:
1. In a large sauté pan or wok, heat the coconut oil over medium-high heat.

2. Add all the vegetables and sauté for 4-5 minutes, stirring constantly.

3. Add the cooked noodles and sauté for 2-3 minutes more.

4. Pour the peanut sauce over the noodle mixture and toss to coat.

5. Serve warm topped with peanuts, cilantro, and lime wedges.

This Recipe Serves 6

INGREDIENTS

Sauce:
¼ cup JUSTIN’S® Classic Peanut Butter
1 tablespoon Coconut Oil
1 Garlic Clove, minced
1 tablespoon Red Curry Paste
¼ cup Coconut Sugar
⅛ teaspoon Chili Powder
⅛ teaspoon Cayenne Pepper
½ teaspoons Fish Sauce
2 teaspoons Lime Juice
½ teaspoon Sesame Oil
1 (13 ½ ounces) can Coconut Milk
Salt and Pepper (to taste)

Noodles: 
16 ounces Brown Rice Noodles, cooked according to package directions
1 tablespoon Coconut Oil
1 cup Zucchini Noodles
2 cups Snow Peas
1 Red Bell Pepper, thinly sliced
3 Large Carrots, thinly sliced
1 Yellow Onion, thinly sliced

Optional:
Roasted Peanuts
Cilantro
Lime Wedges

DIRECTIONS

For the Sauce:
1. To make the sauce, heat the oil in a large skillet over medium heat.

2. Stir in the garlic and cook about 1 minute.

3. Add the red curry paste, and stir for 1 minute more.

4. Whisk in the JUSTIN’S® Classic Peanut Butter, coconut sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk.

5. Bring to a simmer, whisking occasionally until the sauce is thick and smooth.

For the Noodles:
1. In a large sauté pan or wok, heat the coconut oil over medium-high heat.

2. Add all the vegetables and sauté for 4-5 minutes, stirring constantly.

3. Add the cooked noodles and sauté for 2-3 minutes more.

4. Pour the peanut sauce over the noodle mixture and toss to coat.

5. Serve warm topped with peanuts, cilantro, and lime wedges.

This Recipe Serves 6

Great Summer Recipes

I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…

Peanut Butter and Chocolate Chip Protein Pancakes stacked on top with peanut butter cup and chocolate chip sprinkles

I love finding new ways to get in a little extra protein. These Peanut Butter + Chocolate Chip Protein Pancakes are a sweet way to do just that. These pancakes use JUSTIN’S® Classic Peanut Butter and your favorite protein powder to make sure you have enough energy to start your day right.

Baked Cinnamon Almond Butter Churro Doughnuts with cinnamon sticks in the background on a white background

I’m a sucker for a great doughnut, but sometimes I want to eat a whole dozen of them. My doctor tells me that eating that much fried dough isn’t good for me, but I’ve found a loophole. My Baked Cinnamon Almond Butter “Churro” Doughnuts are baked not fried. You still probably shouldn’t eat a dozen of them by yourself though.

 

Crunchy Banana Roll on a white, rectangular plate with wooden chopsticks on top with a banana on the top right corner

Why shouldn’t snacktime be special? But also simple to prepare and wholesome, because special doesn’t have to mean over the top. This Crunchy Banana “Roll” is sure to prompt even the hangriest snacker to crack a smile. And then throw some elbows on their way to grabbing their share of the best afternoon snack ever.

Edible White Chocolate Sugar Cookie Dough in a round white bowl with a wooden rubber spatula inside thumbnail image.

Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.