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- 8 oz rice noodles - 1 cup snap peas, trimmed - 1 red bell pepper, thinly sliced - 1 carrot, julienned - 1/2 cup natural peanut butter - 3 tablespoons soy sauce (or tamari) - 2 tablespoons lime juice - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 clove garlic, minced - Crushed peanuts for garnish - Lime wedges for serving - 1/2 cup fresh cilantro, chopped - 1/4 cup green onions, sliced When I make Light Thai Peanut Noodle Toss, I love to gather all my fresh ingredients first. Start with the rice noodles. They are the base of this dish. You want to cook them just right. Make sure you get snap peas for that lovely crunch. Use a bright red bell pepper for color and taste. The sweetness of the carrot adds a nice touch, too. Now let’s talk about the sauce. It’s the star of the show. Natural peanut butter gives a rich, creamy base. I like to use soy sauce or tamari for a gluten-free option. Lime juice brings brightness. The sesame oil adds depth. Grated ginger and minced garlic give it a nice kick. For garnish, crushed peanuts add texture and flavor. Lime wedges are perfect for a fresh squeeze at the table. Fresh cilantro and green onions give a burst of freshness. These ingredients come together to create a quick, flavorful meal that will impress anyone. You can find the Full Recipe to get all the details you need! To cook rice noodles, start by boiling water. Add the noodles and cook them for about 4 to 6 minutes, or as the package says. You want them soft but not mushy. After cooking, drain the noodles. Rinsing them with cold water stops the cooking process. This step keeps the noodles from sticking together. Blanching helps keep veggies bright and crunchy. For snap peas, bell pepper, and carrots, boil water in a pot. Add the veggies for about 2-3 minutes. They should be tender but still crisp. After blanching, drain the veggies and put them in cold water. This keeps their color and texture fresh. To make a smooth peanut sauce, whisk together peanut butter, soy sauce, lime juice, sesame oil, grated ginger, and minced garlic. Start with a small bowl for easy mixing. If the sauce feels too thick, add warm water a little at a time. This helps you reach the right consistency for drizzling. In a large bowl, mix the cooked noodles, blanched vegetables, cilantro, and green onions together. Pour the peanut sauce over the mixture. Toss everything gently to ensure an even coating. This step makes every bite flavorful and satisfying. For a nice finish, serve the dish in bowls. Top with crushed peanuts for crunch. Add lime wedges on the side for a zesty kick. This not only looks great but also enhances the flavor. Enjoy your Light Thai Peanut Noodle Toss for a quick and tasty meal. For the detailed recipe, refer to the Full Recipe. You can easily change this dish to fit your taste. For protein, add tofu, chicken, or shrimp. Each choice brings its own flavor. Tofu works well for a vegan option. Chicken adds heartiness, while shrimp gives a light touch. If you need gluten-free options, use tamari instead of soy sauce. You can also swap rice noodles for gluten-free pasta. For a vegan dish, make sure to choose plant-based proteins. Cooking rice noodles can be tricky. Start by boiling water, then add your noodles. Cook them for about 4-6 minutes until soft. After cooking, rinse with cold water. This stops the cooking process and keeps them from sticking together. For the sauce, mix peanut butter, soy sauce, lime juice, sesame oil, ginger, and garlic. Whisk until smooth. If it's too thick, add warm water slowly. The right consistency makes a big difference in flavor. Pair your Light Thai Peanut Noodle Toss with fresh cucumber salad or spring rolls. A cold drink, like iced tea or coconut water, complements the meal nicely. If you have leftovers, store them in the fridge. You can serve them cold or warm them up later. Try adding fresh herbs or a squeeze of lime before serving. This keeps the dish fresh and flavorful. {{image_2}} You can swap veggies based on the season. In spring, use asparagus or zucchini. In summer, add corn or cherry tomatoes. Fall brings great options like butternut squash. In winter, try broccoli or Brussels sprouts. Adjust cooking times for each vegetable. For soft veggies, blanch for 1-2 minutes. For firmer ones, go for 3-4 minutes. This keeps them crisp and colorful. If you want a low-carb meal, skip the noodles. Use spiralized zucchini or cauliflower rice instead. This makes the dish lighter and keeps it filling. For nut-free options, try sunflower seed butter. This gives a similar creamy texture without nuts. Always check for allergies when serving. Want some heat? Add sriracha or chili flakes to the sauce. This brings a spicy kick that many enjoy. If you like experimenting, try different nut butters. Almond or cashew butter can change the flavor profile. Each nut brings a unique taste, so have fun with it! To keep your Light Thai Peanut Noodle Toss fresh, store it in an airtight container. This method prevents moisture loss and outside odors from mingling. It will stay tasty for up to three days in the fridge. Make sure to let it cool before sealing. You can freeze the noodle toss if you want to save some for later. Portion it into freezer-safe bags or containers. Leave some space at the top for expansion. To enjoy it, thaw the noodle toss overnight in the fridge. When you're ready to eat, reheat the dish gently. Use a microwave or a pan over low heat. Stir it often to heat evenly. If it seems dry, add a splash of water or a drizzle of soy sauce. This keeps the flavors bright and the texture just right. Light Thai Peanut Noodle Toss can last for about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to let it cool completely before sealing. This helps prevent moisture build-up, which can make the noodles soggy. When you're ready to eat, you can enjoy it cold or reheat it gently. Yes, you can use different types of noodles! While I recommend rice noodles for their texture and taste, you can swap them for whole wheat, soba, or even zucchini noodles. Each option will bring a unique flavor and feel to the dish. Just remember to adjust the cooking time as needed. Absolutely! This recipe is perfect for meal prep. You can make a big batch and portion it out for the week. It holds up well in the fridge and makes for a quick lunch or dinner. Just keep the sauce separate if you want to maintain the best texture for your noodles and veggies. If you need a substitute for peanut butter, try almond butter or sunflower seed butter. Both options work well and add a nice flavor. You can also use tahini for a different twist. Adjust the amount based on your taste preferences, as each nut or seed butter has a unique flavor profile. Yes, you can add some heat to this dish! You can mix in sriracha or red chili flakes when preparing the sauce. Start with a small amount and taste as you go. This way, you can control the spice level to suit your liking. You can also add fresh sliced chilies as a garnish for an extra kick. For the full recipe, check out the Light Thai Peanut Noodle Toss section above! This blog post covered how to make a delicious Light Thai Peanut Noodle Toss. We explored the key ingredients, like rice noodles and fresh vegetables. I shared tips for cooking and crafting a creamy peanut sauce. Additionally, I provided ideas for customizing the dish and storing leftovers. Enjoy this easy recipe and make it your own. With a few changes, you can create different flavors and textures. Now, you can impress your friends and family with a tasty and healthy meal.

Light Thai Peanut Noodle Toss

Looking for a quick and flavorful dinner option? Try this Light Thai Peanut Noodle Toss! With fresh vegetables and a creamy peanut sauce, it's both delicious and satisfying. Perfect for busy weeknights, this dish comes together in just 30 minutes. Discover the full recipe and bring a taste of Thailand to your kitchen. Click through now to get the step-by-step guide and elevate your dinner game!
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Ingredients
  

8 oz rice noodles

1 cup snap peas, trimmed

1 red bell pepper, thinly sliced

1 carrot, julienned

1/2 cup fresh cilantro, chopped

1/4 cup green onions, sliced

1/2 cup natural peanut butter

3 tablespoons soy sauce (or tamari for a gluten-free option)

2 tablespoons lime juice

1 tablespoon sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

Crushed peanuts for garnish

Lime wedges for serving

Instructions
 

Cook the rice noodles according to the package instructions. Drain and set aside, rinsing with cold water to stop the cooking process.

    In a large pot of boiling water, blanch the snap peas, bell pepper, and carrots for about 2-3 minutes until tender-crisp. Drain and immerse in cold water to preserve color.

      In a separate bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, grated ginger, and minced garlic until smooth. If it's too thick, add a bit of warm water to reach desired consistency.

        In a large mixing bowl, combine the cooked noodles, blanched vegetables, cilantro, and green onions.

          Pour the peanut sauce over the noodle mixture and toss gently until everything is evenly coated.

            Serve the dish in bowls, garnished with crushed peanuts and lime wedges on the side for added flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4