Go Back Download PDF
–+ servings
MEL'S EASY KITCHEN

Spicy Peanut Butter Rice Noodles

Rice noodles are tossed in a creamy peanut sauce with ginger, garlic, sesame, and adjustable chili heat.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Meal: Main Course
By: Melanie

Equipment

  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Mixing bowl

Ingredients

  • 16 oz brown rice noodles
  • 3 large garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tbsp olive oil
  • 2/3 cup unsalted creamy peanut butter
  • 1/4 cup low-sodium gluten-free tamari
  • 1/3–1 cup hot water
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1–2 tbsp sriracha
  • 1–2 tbsp maple syrup
  • 1/2 tsp red pepper flakes, optional
  • 2 tsp chili garlic sauce, optional

Instructions

  • Cook noodles according to the package. Meanwhile, gently sauté garlic in olive oil for about 2 minutes, then add ginger for one minute.
  • Remove from heat. Whisk in peanut butter, tamari, 1/3 cup hot water, vinegar, sesame oil, sriracha, maple syrup, and optional chili seasonings. Add more hot water gradually to loosen.
  • Toss noodles with half the sauce first, adding more to taste. Serve warm, with vegetables or cooked tofu if desired.

Nutrition per serving

Calories: 763kcal | Carbohydrates: 109.4g | Protein: 19.3g | Fat: 31g | Fiber: 4.6g

Notes

Contains peanuts, sesame, and soy. The sauce quantity is generous; using less changes the nutrition of a serving.
Inspired by Claire Cary.
Estimated nutrition is for one of 4 equal portions. Calculated with dry brown rice noodles and the midpoint of the syrup and sriracha ranges. Optional additional chili sauces are excluded.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.