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4.5 from 4 votes
Thai Peanut Sauce - juggling with julia
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20 Minute Thai Peanut Sauce and Rice Noodles
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Creamy, savory Thai peanut sauce stars in this easy, quick dish that takes just 20 minutes to make. Packed with veggies and noodles, this could be your new go-to weeknight dish!

Course: Dinner
Cuisine: Asian
Servings: 4 people
Author: Julia Robarts
Ingredients
  • 4 oz vermicelli rice noodles
  • 4 cups very hot tap water
  • 1/3 cup natural peanut butter
  • 2 tablespoons soy sauce gluten free
  • 1 1/2 teaspoons sesame oil
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground ginger
  • 1/2 cup water
  • 1/2 tablespoon cornstarch
  • 3 cups chopped vegetables ex/ carrots, broccoli, green beans, bell peppers
  • 3 tablespoons extra virgin olive oil
Instructions

  1. Put the vermicelli rice noodles in a medium bowl; cover with very hot tap water and set aside. Set the timer for 15 minutes. (You may also simply follow the package directions - especially if you are not using vermicelli style - thicker noodles will need to soak longer)

  2. Prepare the sauce: add the peanut butter, soy sauce, sesame oil, garlic, ginger, water and cornstarch to a jar with a screw lid. Shake vigorously until the sauce is smooth and all ingredients are incorporated. Set aside.

  3. Heat 3 tablespoons of olive oil in a large skillet over medium high heat. Add the vegetables and stir fry for about 5 minutes, or until the vegetables just begin to get tender. 

  4. Add the drained noodles, then drizzle the sauce over all. Cook for 2-3 minutes more, just until all combined and the noodles are heated through. Serve topped with crushed peanuts, scallions, or any toppings of choice.

Recipe Notes
  • Follow the preparation instructions on the package of rice noodles if you are using something other than vermicelli style, which are very thin. Thicker noodles will take a slightly longer prep time.
  • You may substitute any type of wheat noodle in this recipe if you do not need this dish to be gluten free. Keep in mind they should be cooked and set aside prior to stir-frying the vegetables.
  • You can always use fresh garlic and/or fresh ginger in the sauce. Simply sub 1 teaspoon of fresh chopped garlic for the 1/2 teaspoon of garlic powder; sub 2-3 tablespoons of fresh grated ginger for the 3/4 teaspoon of ground ginger.