Peanut noodles scratch the takeout itch with pantry peanut butter, soy, lime, and brown sugar. The sauce comes together while peppers and garlic soften.
Noodles cook in the pan with broth, letting starch thicken a glossy sauce around crisp-tender vegetables.
Ingredients
- Peanut butter; soy sauce; lime; brown sugar; rice vinegar
- Sriracha; sesame oil; warm water
- Neutral oil; bell pepper; shredded cabbage; garlic; ginger
- Spaghetti or rice noodles; broth; broccoli optional
- Peanuts; cilantro; lime; cooked chicken or tofu optional
Method
- Whisk peanut sauce ingredients until smooth.
- Cook pepper and cabbage; add garlic and ginger.
- Add noodles and broth; boil then simmer 8–10 minutes, stirring.
- Add broccoli near the end, return vegetables and optional protein, and toss in sauce.
- Top with peanuts, cilantro, and lime.
Cook’s note
Natural peanut butter may need extra water. Rice noodles need soaking and less broth.
What to serve
Cucumber salad, extra lime and chili sauce, or potstickers.
Make-ahead
Sauce keeps 5 days. Noodles keep 3 days; reheat with water and add peanuts at serving.
Troubleshooting
Clumpy sauce needs warm water. Sticky noodles need more broth. Balance salt with lime and sugar.