Thai Peanut Noodles in a black bowl with a spoonful of peanut butter on the side on a gritty gray background with lime slices

Thai Peanut Noodles

Share on facebook
Share on twitter
Share on pinterest
Share on email

Cure your noodle craving and get your daily dose of veggies with this recipe for Thai Peanut Noodles. Creamy JUSTIN’S® Classic Peanut Butter is used to make a flavorful Thai sauce that pairs perfectly fresh summer vegetables and brown rice noodles. It’s as good as take-out and you can make it at home in under 30 minutes.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

6

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

30 minutes

INGREDIENTS

Sauce:
¼ cup JUSTIN’S® Classic Peanut Butter
1 tablespoon Coconut Oil
1 Garlic Clove, minced
1 tablespoon Red Curry Paste
¼ cup Coconut Sugar
⅛ teaspoon Chili Powder
⅛ teaspoon Cayenne Pepper
½ teaspoons Fish Sauce
2 teaspoons Lime Juice
½ teaspoon Sesame Oil
1 (13 ½ ounces) can Coconut Milk
Salt and Pepper (to taste)

Noodles: 
16 ounces Brown Rice Noodles, cooked according to package directions
1 tablespoon Coconut Oil
1 cup Zucchini Noodles
2 cups Snow Peas
1 Red Bell Pepper, thinly sliced
3 Large Carrots, thinly sliced
1 Yellow Onion, thinly sliced

Optional:
Roasted Peanuts
Cilantro
Lime Wedges

DIRECTIONS

For the Sauce:
1. To make the sauce, heat the oil in a large skillet over medium heat.

2. Stir in the garlic and cook about 1 minute.

3. Add the red curry paste, and stir for 1 minute more.

4. Whisk in the JUSTIN’S® Classic Peanut Butter, coconut sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk.

5. Bring to a simmer, whisking occasionally until the sauce is thick and smooth.

For the Noodles:
1. In a large sauté pan or wok, heat the coconut oil over medium-high heat.

2. Add all the vegetables and sauté for 4-5 minutes, stirring constantly.

3. Add the cooked noodles and sauté for 2-3 minutes more.

4. Pour the peanut sauce over the noodle mixture and toss to coat.

5. Serve warm topped with peanuts, cilantro, and lime wedges.

This Recipe Serves 6

INGREDIENTS

Sauce:
¼ cup JUSTIN’S® Classic Peanut Butter
1 tablespoon Coconut Oil
1 Garlic Clove, minced
1 tablespoon Red Curry Paste
¼ cup Coconut Sugar
⅛ teaspoon Chili Powder
⅛ teaspoon Cayenne Pepper
½ teaspoons Fish Sauce
2 teaspoons Lime Juice
½ teaspoon Sesame Oil
1 (13 ½ ounces) can Coconut Milk
Salt and Pepper (to taste)

Noodles: 
16 ounces Brown Rice Noodles, cooked according to package directions
1 tablespoon Coconut Oil
1 cup Zucchini Noodles
2 cups Snow Peas
1 Red Bell Pepper, thinly sliced
3 Large Carrots, thinly sliced
1 Yellow Onion, thinly sliced

Optional:
Roasted Peanuts
Cilantro
Lime Wedges

DIRECTIONS

For the Sauce:
1. To make the sauce, heat the oil in a large skillet over medium heat.

2. Stir in the garlic and cook about 1 minute.

3. Add the red curry paste, and stir for 1 minute more.

4. Whisk in the JUSTIN’S® Classic Peanut Butter, coconut sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk.

5. Bring to a simmer, whisking occasionally until the sauce is thick and smooth.

For the Noodles:
1. In a large sauté pan or wok, heat the coconut oil over medium-high heat.

2. Add all the vegetables and sauté for 4-5 minutes, stirring constantly.

3. Add the cooked noodles and sauté for 2-3 minutes more.

4. Pour the peanut sauce over the noodle mixture and toss to coat.

5. Serve warm topped with peanuts, cilantro, and lime wedges.

This Recipe Serves 6

Great Summer Recipes
Honey Sweet Potato Fries in parchment paper with Justin's honey peanut butter dip in a wooden bowl and background

Sweet potatoes are packed with vitamins and nutritious flavors. Next time you’re in the mood for something savory and sweet, whip up some of my Honey Sweet Potato Fries. With a sauce made from your favorite JUSTIN’S® nut butter, you can’t beat this tasty treat!

 

Kale Salad with Almond Butter Crusted Chicken on a white bowl with a golden fork on a white cloth on a white top

Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!

 

White Chocolate Almond Butter Mummies on a wood top with cutlery, straws, peanut butter jar in the background

You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!