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Tangy Thai Basil Peanut Noodles

How to Make Tangy Thai Basil Peanut Noodles

Tangy Thai Basil Peanut Noodles: A Vegan Delight

Imagine a symphony of flavors dancing on your palate - the freshness of zesty lime, the subtle heat from red chili flakes, and the earthiness of creamy peanut butter, all mingling with crunchy vegetables and aromatic Thai basil. If that sounds like a feast for your senses, then our Tangy Thai Basil Peanut Noodles are exactly what you're looking for!

Why You'll Love This Dish

This dish is perfect for those who love bold, vibrant flavors. The combination of vegetables, noodles, and handmade Thai-inspired peanut sauce creates a balanced and satisfying meal. What's more, it's completely vegan and can be whipped up in less than 30 minutes, making it a great option for busy weeknights or impromptu dinner parties.

Cooking Tips

Choose Your Noodles

Opt for rice noodles or any other gluten-free noodles to keep this dish light and healthy. Conventional wheat noodles can also be used if gluten-free is not a requirement.

Peanut Butter Selection

For the best results, use smooth, natural peanut butter without added sugar or oils. It will lend a pure, earthy flavor to the dish that’s both comforting and exotic.

Fresh Herbs

Thai basil adds a unique taste and aroma, but if you can't find it, regular basil or even cilantro can be a great substitute. Fresh herbs are key to lifting the dish, so don’t skip them!

Head to the kitchen and let the adventure begin with these luscious, tangy, and satisfying Tangy Thai Basil Peanut Noodles!

Ingredients

  • 200g rice noodles
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup snap peas, halved
  • 1/3 cup natural peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon red chili flakes
  • 1/4 cup water
  • 1/4 cup chopped Thai basil
  • 1/4 cup chopped peanuts (for garnish)

Мethod of preparation

1. Cook the rice noodles according to package instructions. Drain and set aside. 2. In a large skillet or wok, steam broccoli florets for 2-3 minutes until they begin to soften. Add the red bell pepper, shredded carrots, and snap peas. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp. 3. While the vegetables are cooking, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, grated ginger, minced garlic, red chili flakes, and water until smooth and well combined. 4. Add the cooked noodles to the skillet with the vegetables. Pour the peanut sauce over the top and toss everything together until the noodles and vegetables are evenly coated with the sauce. 5. Remove the skillet from heat and stir in the chopped Thai basil. 6. Divide the noodles among serving plates. Garnish each plate with chopped peanuts and additional fresh Thai basil if desired. 7. Serve immediately and enjoy this tangy, flavorful vegan noodle dish!

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