Creamy Thai Peanut Noodle Bowl
Slurpable noodles in a silky peanut–lime sauce with crisp veggies and roasted peanuts—fast, satisfying, and weeknight-friendly.
Instructions
Step 1: Cook the noodles
Bring a large pot of salted water to a boil. Add 8oz (230g) fettuccine and cook just shy of al dente per package directions. Drain and rinse under cool water; set aside.
Step 2: Whisk the peanut sauce
In a bowl or measuring jug, whisk together ½ cup peanut butter, ¼ cup soy sauce, 1 tbsp toasted sesame oil, 2 tbsp light brown sugar, ½ tbsp red curry paste, 2 tbsp lime juice, 2 minced garlic cloves, ¼ tsp red pepper flakes and 4 tbsp water until smooth.
Step 3: Heat the pan
Set a large 12in (30cm) skillet or wok over medium heat until hot.
Step 4: Soften the vegetables
Add 2 tbsp sesame oil, then the sliced red bell pepper and grated carrot. Stir-fry 2–3 minutes until just tender-crisp.
Step 5: Warm the sauce
Pour the peanut sauce into the skillet and stir to combine with the veggies. Cook 1–2 minutes, stirring, until the sauce is steaming and cohesive.
Step 6: Toss with noodles and toppings
Add the cooked noodles, crushed peanuts, chopped spring onions and chopped cilantro. Toss gently until the noodles are coated and heated through, about 1–2 minutes.
Step 7: Finish and serve
Taste and adjust heat or salt if needed. Serve hot, topped with a little extra crushed peanuts and cilantro.
Ingredients
- 230g of fettuccine
- ½ cup of peanut butter
- ¼ cup of soy sauce
- 1 tbsp of toasted sesame oil
- 2 tbsp of light brown sugar
- ½ tbsp of red curry paste
- 2 tbsp of lime juice
- 2 cloves of garlic (minced)
- ¼ tsp of red pepper flakes
- 4 tbsp of water
- 2 tbsp of sesame oil
- 1 large red bell pepper (sliced)
- 1 large carrot (grated)
- ¼ cup of roasted salted peanuts (crushed)
- ¼ cup of spring onions (chopped)
- ⅓ cup of cilantro (chopped)
Nutritional Info
per serving
- Calories:
- 586kcal
- Protein:
- 18g
- Carbs:
- 61g
- Fat:
- 31.5g