Spicy Thai Noodle Bowls Recipe
Quick and flavorful, these Spicy Thai Noodle Bowls take only 20 minutes to make, packed with irresistible sweet and spicy Thai taste.
Servings: 8
Calories: 422kcal
Ingredients
- 1 lb spaghetti
- 1/4 cup vegetable or canola oil
- 1 1/2 tsp sesame oil
- 5 tablespoons soy sauce
- 2 tsp rice vinegar
- 1/2 teaspoon Sriracha (more to taste)*
- 1/4 cup peanut butter
- 2 Tbsp honey
- 2 cloves garlic minced
- 1 green onion minced
- 1/2 red bell pepper thinly sliced
- 1 carrot julienned
- 1/3 cup cilantro chopped
- 1/2 cup dry roasted peanuts (I used Planters) chopped and whole
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp sesame seeds
Instructions
- Bring a large pot of water to a boil. Add spaghetti and cook till al dente.
- Meanwhile, in a small mixing bowl, combine the vegetable oil, sesame oil, soy sauce, rice vinegar, Sriracha, peanut butter, honey, minced garlic, and minced green onion. Whisk vigorously until smooth.
- Drain the noodles and return to the same large pot. Add the sauce, red bell pepper, carrot, cilantro, peanuts, crushed red pepper flakes, and sesame seeds. Toss until combined, serve, and garnish as desired.
Video
Notes
*Add more Sriracha if you like spicier noodles!
STORE Spicy Thai Noodle Bowls, place them in an airtight container in the refrigerator, where they will stay fresh for up to 3 days. To FREEZE, use a freezer-safe container and keep it for up to 2 months.
To REHEAT, thaw in the refrigerator overnight if frozen, then warm in a microwave or on the stovetop over medium heat, adding a splash of water or broth to maintain the sauce's consistency.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 53g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Sodium: 719mg | Potassium: 320mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1.586IU | Vitamin C: 11mg | Calcium: 50mg | Iron: 2mg
