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

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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.

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

SERVING SIZE:

6

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PREP TIME:

10 minutes

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COOK TIME:

20 minutes

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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

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