Asian Side Dishes
Lately I’ve been making a lot of foods with Asian flavors, like these Honey Sriracha Pork Chops.
When I made the pork chops, I served them with Asian Slaw, which is my usual go to side dish.
I was working on a menu using Salt and Pepper Shrimp (coming soon!) and I wanted a more substantial side dish. Since shrimp and pasta are a match made in heaven, it was a no brainer.
There are many variations of peanut noodles, some spicy, some not so much. This is the version that I make the most often. It’s creamy, easy and so delicious!
- Cilantro – try to buy organic since most delicate greens are sprayed.
- Chili Garlic Sauce – this Huy Fong Chili Sauce is the brand I buy. I use this stuff all the time, about 1 teaspoon is just the right amount of heat for me (for a recipe serving four.) It’s a must have condiment for Beef Pho and Spicy Thai Pork Fried Rice.
- Ginger – store in the freezer for easy grating!
- Soy Sauce – I try to buy organic because most soybeans are GMO.
- Rice Wine Vinegar – get it at the Asian market, where it is so much cheaper!
- Lime Juice – buy organic, especially if you are using the zest.
- Brown Sugar – coconut sugar is also good.
- Noodles – honestly, I use whatever I have in the pantry. I happened to have some organic udon noodles, which I buy to make Chicken Udon Soup – a family favorite!
- Peanut Butter – I try to buy organic, this article on the pros and cons or organic peanut butter, might help you decide.
- Toasted Sesame Oil – sorry, not labeled in the above photo! This adds lots and lots of flavor, so you don’t need much!
These creamy peanut noodles are so easy, you are going to make them all the time, just like we do!
Begin by bringing a pot of water to a boil for the noodles.
While you are doing that, grate the ginger and combine the peanut butter, sesame oil, brown sugar, rice wine vinegar, fresh lime juice, soy sauce, grated ginger and the chili garlic sauce together in a small bowl.
Cook the pasta according to package directions. You can keep 1/4 to 1/2 cup of the pasta water to thin the sauce if you want your saucer thinner.
Place pasta in a large bowl, toss with sauce. If too dry, thin with some of the pasta water. Serve garnished with parsley.
These sweet and spicy Thai noodles are so flavorful! So much flavor, from so little work!! We love these as a light lunch or dinner, they are great served at room temperature, so even better!
What to serve with peanut noodles? I’ve used them as a base for this Seared Salmon with Coconut Spinach, instead of the rice. I’m sure I don’t even have to tell you how well they go with these Sticky Sesame and Ginger Pork Meatballs.
Thai Peanut Noodles
- Bring a large pot of water to a boil.
- Cook noodles according to directions. Drain, reserving 1/4 to 1/2 cup of the cooking water.
- While pasta is cooking, combine the sesame oil, peanut butter, brown sugar, rice wine vinegar, lime juice, soy sauce, grated ginger and chili garlic sauce in a large bowl. Whisk to combine.
- Add drained pasta to sauce and toss to coat the noodles. If the sauce seems to dry, add some of the pasta water.
- Serve garnished with the cilantro.
This post was originally published in 2008 and has been updated for 2020.