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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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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Gluten Free Peanut Butter Cookie Pie with a missing slice on white plate with green cloth in the white background with forks

Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.