Sesame peanut butter noodles are a spicy, nutritious and vegetarian meal. It’s a super quick and easy choice for a busy weeknight dinner!
Sesame Peanut Butter Noodles
- 4 oz rice noodles
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 2 tsp lime juice
- 1 clove garlic, minced (1 tsp)
- 1 tsp sesame oil
- ½ tsp ginger root, grated
- ¾ tsp sriracha, or to taste
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 tsp chopped peanuts
- 1 green onion, sliced
Cover rice noodles in hot water and allow to soak for 30 minutes. Drain and set aside.
In a small microwave bowl, mix peanut butter, soy sauce, honey, vinegar, lime juice, garlic, sesame oil, ginger and sriracha. Heat in microwave until heated.
Heat vegetable oil in a heavy skillet or wok. Add rice noodles and saute for 4-5 minutes. Toss with peanut sauce.
Place in bowls and sprinkle with sesame seeds, chopped peanuts and green onion. Serve immediately.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. For best results, store noodles and peanut sauce separately, combining just before serving.
Did you know? While many are worried about the fat and calories in peanut butter, it can be part of a healthy diet!
If you like this noodle dish, try my recipe for lemon poppy seed chicken noodles!
This authentic spicy Thai peanut shrimp rice bowl is a hearty and satisfying meal. It stores well so make extra for lunch or dinner later in the week!
Thai Peanut Shrimp Rice Bowl
- ½ cup chopped onion
- 1 tbsp olive oil
- ¼ tsp cayenne pepper (or to taste)
- ¼ tsp freshly grated ginger
- ¼ cup chopped carrots
- ½ cup sweet potato, chopped
- 1 cup vegetable broth
- ½ cup tomato juice
- ¼ cup smooth peanut butter
- ¾ tsp sugar, optional
- 8 oz cooked shrimp
- 1½ cups cooked jasmine rice, hot
Heat olive oil in a large pot over medium. Saute onions until translucent. Stir in the cayenne and fresh ginger. Add carrots and saute for 5 more minutes. Add sweet potatoes and stock, bring to a boil and simmer for about 15 minutes until the vegetables are tender.
Using a blender or food processor, puree vegetables with the cooking liquid and tomato juice. Return puree to soup pot. Stir in peanut butter until smooth. Add sugar, if desired. Stir in shrimp and heat gently to avoid scorching. Serve over hot rice.
Hack: Freeze cooled puree in serving-size portions using sealable sandwich bags or freezer containers. Freeze warm (to retain moisture) rice in a similar manner. To serve, simply thaw and combine puree, rice and shrimp. Heat gently.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealable bag and submerging in a bath of cold water for about an hour.
Did you know? While many worry about the fat and calorie content in peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!
Tomato and shrimp salad is another great and low-calorie way to include more seafood in your diet.