Thai Peanut Noodles
Thai peanut noodles make for a flavourful, effortless lunch or meal prep dinner. You’ll want to eat the gingery peanut sauce with a spoon!
Ingredients
Noodle Salad
- 8 ounces noodles such as udon noodles (soba for gluten free)
- 1 medium green or red bell pepper 96g, thinly sliced
- 1 large carrot, thinly grated 106g
- ⅓ cup red cabbage slices 51g
Peanut Ginger Sauce
- 1/2 teaspoon fresh ginger
- 1 tablespoon maple syrup
- 3 tablespoons low sodium soy sauce
- 3 tablespoons warm water
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame seeds
- 1/3 cup natural peanut butter smooth
- 1/4 teaspoon crushed red pepper flakes
- Juice ½ lime optional
- sesame seeds and chopped peanuts for garnish
Instructions
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Noodle Salad
- Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package's directions. Allow noodles to cool completely, and drain off as much water as possible.
- In a large bowl, add the noodles, veggies and the peanut ginger sauce and toss together to combine. Taste and adjust flavour according to your liking. Garnish with sesame seeds and chopped peanuts and enjoy!
Notes
- To store: Store Thai peanut noodles in an airtight container in the fridge for 3 to 4 days.
Nutrition
Calories: 382kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 829mg | Potassium: 358mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1051IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 1mg