Best Spicy Thai Peanut Vegetable Curry Noodles Recipes

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SPICY THAI PEANUT NOODLES



Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

SPICY THAI PEANUT VEGETABLE CURRY



Spicy Thai Peanut Vegetable Curry image

This is an easy & healthy dish that you can TaylorMake to whatever you like - you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch - use whatever you have on hand.

Provided by taylormademarket

Categories     Lunch/Snacks

Time 17m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

2 teaspoons grapeseed oil, divided
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 red onion, cut into strips
3 garlic cloves
2 tablespoons red curry paste
1 tablespoon peanut butter
12 ounces coconut milk
1 cup frozen green pea

Steps:

  • Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
  • Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
  • Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

SPICY PEANUT NOODLES



Spicy Peanut Noodles image

Whip up this quick, versatile peanut sauce and pair it with your favorite noodles (rice noodles, yakisoba, egg noodles, spaghetti--whatever you have on hand) for a satisfying bowl that is ready in just 15 minutes. Inspired by Chinese sesame noodles, this recipe relies on peanut butter instead of Chinese sesame paste (zhī ma jiàng) for a nutty, savory flavor, though feel free to sub in sesame paste (or use a combination of both) if you have it at home. The dish is easy to adapt: Add more chili crisp or ginger for a bolder version, a little more sugar for a sweeter sauce or a bit of water to thin it out.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Two 10-ounce packages fresh ramen noodles
1/4 cup creamy peanut butter
3 tablespoons chili crisp, plus more if desired
2 tablespoons toasted sesame oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon grated ginger
Chopped scallions and honey-roasted peanuts, for garnish

Steps:

  • Cook the noodles according to the package instructions.
  • Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
  • Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

MAGIC NOODLES (SPICY THAI PEANUT CURRY NOODLES)



Magic Noodles (Spicy Thai Peanut Curry Noodles) image

A spicy thai-inspired dish with rice noodles and a sweet peanut curry sauce! Loaded with veggies and chicken. My family likes to run/workout a lot and they love this dish because it is loaded with protein, veggies, carbs, and good fats. They call it "Magic Noodles" because it fuels their workouts.

Provided by Chef Drtybrshs

Categories     Asian

Time 45m

Yield 6 portions, 6-8 serving(s)

Number Of Ingredients 13

1 (14 ounce) package of linguine style rice noodles
1 1/2 cups peanut butter (chunky is good!)
2 tablespoons Thai sweet chili sauce (1 tablespoon if you don't enjoy a little kick!)
1 tablespoon soy sauce
1 tablespoon brown sugar, level
2 tablespoons yellow curry paste (red works too!)
2 (10 ounce) cans coconut milk (shake well before opening)
1/2 cup chopped peanuts
1 green bell pepper
1 red bell pepper
1/2 cup broccoli floret
1/2 cup asian style pea pods
8 ounces chicken breasts or 8 ounces firm tofu

Steps:

  • Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
  • Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
  • Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
  • Start a large pot of water to boil for the noodles.
  • Rinse and slice the peppers into thin strips.
  • Rinse the rest of the veggies and add all of the veggies to the sauce.
  • Cover and let continue to simmer on lowest heat.
  • When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
  • Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
  • Drain noodles.
  • Turn off heat.
  • Add a small amount of the coconut peanut butter sauce to the large pasta pot.
  • Return the noodles to the pot.
  • Pour the rest of the sauce with veggies on top of the noodles.
  • Toss thoroughly.
  • Serve with a garnish of chopped peanuts on top.

Nutrition Facts : Calories 972.9, Fat 60, SaturatedFat 24.1, Cholesterol 24.2, Sodium 739.2, Carbohydrate 84.2, Fiber 9.4, Sugar 16.9, Protein 33.3

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