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Thai Peanut Noodles
with peanut sauce / bell peppers / mango smoothie

Active: 35 min Total: 35 min

Crisp vegetables and tender noodles are tossed in an addictive peanut sauce in this Thai-inspired meal. Enjoy the noodles with a mango smoothie on the side.
Smarts: Make a double batch of peanut sauce tonight so there will be leftovers to drizzle over grain bowls later in the week.

Tags

Ingredients

Servings:
4
Metric
Peanut Sauce:
  • Ginger, fresh - 1/2 tsp, grated
  • Peanut butter, creamy - 1/4 cup
  • Brown sugar - 1 Tbsp
  • Water - 4 Tbsp, plus more until smooth and pourable
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Hot sauce (opt) - to taste
Thai Peanut Noodles:
  • Bell peppers, red - 1, diced
  • Carrots - 8 oz, diced
  • Cabbage, small and red - 1/2 head, thinly sliced
  • Pasta, spaghetti or linguini - 8 oz
  • Oil, cooking - 1 Tbsp
  • Cashews, roasted and unsalted - 1/3 cup
  • Hot sauce (opt) - for serving
Mango Ginger Smoothie:
  • Mango, frozen cubes - 12 oz
  • Lime juice - 2 tsp
  • Coconut water - 3/4 cup (sub water or juice)
  • Ginger - 1 tsp, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make peanut sauce - Double if making Wednesday’s meal. Grate ginger. Combine ginger, peanut butter, brown sugar, water, vinegar (portion for peanut sauce) and soy sauce in a microwave-safe bowl. Heat, stirring every 20 seconds, until sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
  2. Bell peppers / Carrots / Cabbage - Prep as directed. Combine bell peppers and carrots. Store cabbage separately. (Can be done up to 5 days ahead)
  3. Noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
  4. Make smoothie - Combine frozen mango, lime juice and coconut water in a blender. Grate ginger over top. Blend until smooth.

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Make

  1. Heat a wok over medium-high heat. Add oil and then bell peppers and carrots. Saute until golden brown and tender, 4 to 5 minutes.
  2. Add cabbage and saute for 2 minutes to soften. While vegetables cook, give peanut sauce a stir. If peanut sauce was made ahead and refrigerated, you may need to add a splash of water to thin it out.
  3. Stir in noodles. Remove wok from heat and stir in peanut sauce (reserve half if doubled) and cashews.
  4. Serve noodles with some hot sauce if you’d like. Enjoy smoothie on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (142)
Gluten-free (10)
Paleo (15)
Vegetarian (37)

76 reviews

Delicious! A new family favorite.

By: Mike
Posted: Aug 10, 2020
Diet: Original
0 Helpful

Made as bowls With brown rice instead of wraps, doubled the peanut sauce for my sauce loving family, and served with the smoothie from the paleo version. Easy, tasty and everyone ate it!

By: Aileen
Posted: Feb 20, 2020
Diet: Gluten-free
0 Helpful

Made the veggie version & the chicken wraps. Double the peanut to make on separate nights. Used red cabbage - yum.

By: Jessie
Posted: Oct 06, 2019
Diet: Original
0 Helpful

Excellent!

By: Nienke
Posted: Mar 06, 2019
Diet: Original
0 Helpful

Love the peanut sauce. As per a previous review, we also added sriracha to it which really enhanced the flavor. We added less sugar to the cabbage slaw and it was not missed.

By: Morah
Posted: Jan 10, 2019
Diet: Original
0 Helpful

Kids loved this one. Tripled the sauce for the peanut sauce fans.

By: Kathi
Posted: May 15, 2018
Diet: Original
0 Helpful