High Fructose Corn Syrup Free Thai Peanut Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (medium width, about ¼ inch)
- 1 english cucumber, halved lengthwise and thinly sliced
- 4 scallions, thinly sliced (green parts only)
- 1 cup shredded red cabbage
For the sauce
- ½ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp toasted sesame oil
- 1 tbsp sambal oelek or chili garlic sauce
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, finely grated or minced
- 3–4 tbsp warm water, to thin
For serving
- ¼ cup roasted salted peanuts, roughly chopped
- ¼ cup fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still with a slight chew, about 5–7 minutes. Drain in a colander, rinse under cold running water until cool, and shake off excess water. Transfer to a large mixing bowl.
- 2
While the noodles cook, combine the peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, sambal oelek, ginger, and garlic in a small saucepan over low heat. Whisk constantly until the peanut butter melts into the other ingredients and the sauce is smooth and glossy, about 2–3 minutes. Add warm water 1 tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon — you will likely use 3–4 tablespoons. Remove from heat.
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