Best 3 Thai Noodle Delight With Sweet Spicy Peanut Sauce Recipes

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Embark on a culinary journey to the vibrant streets of Thailand with our Thai Noodle Delight, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender rice noodles stir-fried with an array of colorful vegetables, aromatic herbs, and your choice of protein, all bathed in a luscious sweet and spicy peanut sauce. Accompanying this main attraction are three additional recipes that will elevate your Thai dining experience. Craft your own homemade peanut sauce with our step-by-step guide, ensuring the perfect balance of sweet, spicy, and savory flavors. Discover the secrets behind authentic Pad Thai sauce, a harmonious blend of tamarind, fish sauce, and palm sugar, sure to transport you to the heart of Thailand. Last but not least, master the art of making crispy wontons, a delightful appetizer or side dish that adds a satisfying crunch to your meal. Get ready to indulge in a Thai feast that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY THAI PEANUT NOODLES



Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 6

Number Of Ingredients 19

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

  • Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
  • Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
  • Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
  • Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
  • Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

THAI NOODLE DELIGHT WITH SWEET-SPICY PEANUT SAUCE



Thai Noodle Delight With Sweet-Spicy Peanut Sauce image

This recipe is absolutely delicious and a great choice when you want something that breaks out of the typical daily grind of typical Western meals without any need for specialty tools or exotic techniques. It does call for a couple of slightly exotic ingredients, but you can't cook even thoroughly Americanized Thai without something of that nature.

Provided by Rare Affaire

Categories     Thai

Time 2h15m

Yield 2-3 serving(s)

Number Of Ingredients 18

8 ounces chinese-style wheat noodles (We like Marco Polo brand)
4 ounces boneless pork (pork is our personal favorite) or 4 ounces chicken, cut into bite-sized pieces (pork is our personal favorite)
2 tablespoons canola oil or 2 tablespoons peanut oil
1/2 tablespoon garlic, minced
1/2 cup smooth natural-style peanut butter (if it separates, that's good)
1/4 cup coconut milk (don't shake the can and refrigerate before opening... )
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sambal oelek
1/4 cup sweet chili sauce (Caravelle is our favorite)
1/2 medium red onion, large dice
18 snow pea pods, trimmed & threaded, cut into 3/4 inch pieces
1 stalk celery, peeled & sliced
4 ounces broccoli florets
1 carrot, peeled & sliced diagonally (optional)
2 scallions, trimmed & cut diagonally in 1/4 inch pieces, both green & white (optional)
1/2 red bell pepper, julienned (optional)

Steps:

  • Disolve 1/8 cup salt and 1/4 cup sugar in 1 quart of water in a glass or plastic container. Cut your meat into bite-sized pieces, place in the brine, cover and refrigerate for 2 hours. (Pork should be trimmed of silverskin and de-boned. We like using boneless country-style ribs.) (Chicken should be boneless-skinless breast or thigh meat.).
  • Drain meat and allow to dry on paper towels.
  • In a large pan, bring plenty of salted water to boiling. Add noodles and cook according to directions.
  • In a small bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, sambal oolek, and sweet chile sauce until smooth. Warm in heavy bottomed pan on stove, but do not cook! Heat to no more than steaming or the sauce might break. (In my personal experience, this sauce doesn't hold well for much more than 20 minutes. It's best to finish and serve immediately.).
  • In a wok or large, heavy skillet, heat 1 Tbls oil on medium-high (or if you're confident with stir-fry, high) heat until the oil just starts to smoke. Immediately add your meat, stirring constantly, until the meat is almost done. Add the garlic and continue cooking about a minute. Remove the meat from the pan and allow to drain.
  • Add the other 1 Tbls oil to the wok and add the veggies in the following order: red onion, carrot (optional), celery, broccoli, snow peas, red bell pepper (optional), scallion (also optional). If you like, you can add other favorite Asian-style vegetables such as water chestnuts or bamboo shoots, but I would avoid mushrooms. Stir very frequently, waiting 30 seconds (for the more tender veggies) to 2 minutes (for the firmer bits) between additions. Just before the veggies are ready to be served, add the meat and stir for just long enough to reheat thoroughly.
  • Serve by putting the meat & veggie mix over the noodles and top with a healthy spooning of peanut sauce. Serve hot.

THAI NOODLES WITH SPICY PEANUT SAUCE



Thai Noodles With Spicy Peanut Sauce image

This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.

Provided by jenpalombi

Categories     Thai

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

12 ounces linguine
4 tablespoons sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Steps:

  • Cook pasta in a large pot of salted water according to package directions.
  • Drain and return to pot.
  • Add 2 TBSP sesame oil and toss to coat.
  • Set aside.
  • Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
  • Add green onions, carrots, stir-fry veggies, garlic and ginger.
  • Saute until vegetables soften, about 4 minutes.
  • Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
  • Simmer sauce 2 minutes.
  • Pour sauce over pasta and toss well.
  • Transfer to platter and serve warm.
  • Garnish with additional green onions, if desired.
  • Yields 8 side dish servings or 4 main dish servings.
  • **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
  • As written, this recipe has some heat, but is still edible for my toddler son.

Tips:

  • For the best flavor, use fresh vegetables. If using frozen vegetables, thaw them completely before cooking.
  • If you don't have rice noodles, you can use another type of noodle, such as soba noodles or ramen noodles.
  • Adjust the amount of chili paste to your desired level of spiciness.
  • If you don't have a wok, you can use a large skillet or sauté pan.
  • Be sure to stir-fry the vegetables until they are tender but still have a bit of crunch.
  • Serve the noodle delight immediately, garnished with chopped peanuts and cilantro.

Conclusion:

This Thai noodle delight is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The sweet and spicy peanut sauce adds a flavorful touch to the dish, and the vegetables provide a healthy dose of vitamins and minerals. Whether you're a fan of Thai food or just looking for a new and exciting recipe, this noodle delight is sure to please.

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