Description
A delicious and creamy peanut butter rice noodle dish perfect for a quick meal.
Ingredients
Scale
- 8 oz. rice noodles
- 2 tablespoons peanut oil (divided)
- 1 red bell pepper (cut into strips)
- 1/3 cup carrots (julienned)
- 3 cloves garlic (minced)
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha (I use Frank’s)
- ½ teaspoon ground ginger
- 1/3 cup smooth peanut butter
- 1 tablespoon fresh cilantro (roughly chopped)
- ¼ cup roughly chopped peanuts
- 2–3 green onions (sliced)
Instructions
- Combine the sauce ingredients except for the peanut butter in a large measuring cup with a spout. Make sure the ingredients aren’t warm so that the cornstarch doesn’t get activated. Once well combined, stir in the peanut butter and set aside. (The peanut butter will blend in more once heated.) Measure out remaining ingredients before beginning.
- Boil the rice noodles according to package instructions. Drain and rinse under cold water. Toss with 1 tablespoon peanut oil. Set aside.
- Meanwhile, heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add the bell peppers and carrots and cook for 3 minutes, stirring frequently.
- Add the sauce and bring it to a gentle boil, then reduce to a simmer and add the cooked rice noodles. Toss to coat and heat through.
- Remove from heat and top with cilantro, chopped peanuts, and green onions. Enjoy!
Notes
- For alternative noodle options, refer to the package instructions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg