I’ve been craving Thai food for about a month now, and when I crave Thai food, I get Thai food. While I do love a trip to a take-out restaurant, I can’t always rely on them to deliver me a piping hot plate of noodles; I have to take matters into my own hands.
With white rice noodles, lurking in sauces full of sugar and MSG, it’s not generally the wisest food option to make. This dish, on the other hand, contains brown rice noodles, gluten-free tamari sauce (which is a natural, fermented soy product), and stevia as a sweetener.
Hooray for Thai food that won’t leave you with a pile of grease and salt in your stomach!
One of the best things about cooking Thai food is speed; Thai food has a notoriously fast-paced cuisine, often taking only a few minutes to cook stir fry, curry, fried rice, or noodles. This spicy peanut butter Thai noodle dish follows in that same pattern, taking only thirty minutes from start to finish, including prep.
Craving for Thai food: relinquished.
Spicy Peanut Butter Thai Noodles
Thai noodles and sautéed veggies tossed in sweet & salty, spicy peanut butter sauce.
- 10 oz flat brown rice noodles (also labeled “Pad Thai” noodles)
- 1/2 head small green cabbage, shredded
- 1/2 medium red onion, thinly sliced
- 1/2 red bell pepper, cut into strips
- 1 jalapeño pepper, sliced into rounds
- 2 tbs vegan butter or sesame oil
- 1/4 c + 1 tbs creamy peanut butter (unsalted)*
- 1/4 c water
- 3 tbs tamari sauce
- 3 tbs rice wine vinegar
- 1 tbs toasted sesame oil
- 1 tbs sriracha sauce*
- 1/4 tsp liquid stevia extract*
- Lime wedges
- Mint chiffonade (fresh mint cut into ribbons)
- Crushed peanuts
- Bring a large pot of salted water to a boil. Add in noodles and cook for 8 minutes, stirring often at first to ensure sticking doesn’t occur, then drain and rinse with cold water to stop the cooking process. They should be slightly undercooked so that they can withstand being stir fried later. Set aside.
- Combine all sauce ingredients in a small blender and blend on high until smooth. Consistency should be runny enough to pour, yet still be creamy. If it’s too thick, add more water. If it’s too thin, add more peanut butter. Set aside.
- Heat a large sauté pan or skillet over medium high heat. Add one tablespoon of vegan butter or sesame oil, followed by cabbage, onion, and red pepper. Cook for 3 1/2 minutes – or until vegetables begin to brown – stirring occasionally.
- Toss in jalapeño slices and cook for another 2 minutes.
- Add in another tablespoon of butter or oil, followed by all of the noodles, and cook for an additional minute. Pour in sauce, stir to combine, and cook for one more minute. Remove from heat.
- Serve with crushed peanuts, mint chiffonade (highly recommended), and lime wedges for squeezing.
*If you have a peanut allergy or they’re simply not your thing, substitute the peanut butter for almond or cashew butter for a delicious alternative.
*If your prefer a less spicy dish, use 1/2 tablespoon of Sriracha. However, I do not find this dish to be very spicy as it is (I like to add even more Sriracha in the end).
*If you are not sugar-free, you can use 3 tbs of agave, maple syrup, or cane sugar to sweeten the sauce.