Lunch/Dinner Recipes

Recipe: Cold Thai Peanut Noodles

Cold Thai Peanut Noodle Recipe via BetterThanRamen.net

The recipe for these delicious and super easy to make Cold Thai Peanut Noodles comes from my friend Heather, whose amazing sister made it for our friends. I begged for the recipe and recently prepared it for dinner using my tiny communal dorm kitchen! It was a big hit amongst my friends and hallmates, who were lured into the kitchen by the scent.

The most complicated part of this recipe was finding the rice vinegar and fish sauce. I’ve learned that you don’t need to go to a specialty store to find these items. Most supermarket chains have small sections of international staples. I don’t know if the rice vinegar and fish sauce actually impact the flavor of the sauce, but the recipe is so tasty and simple that you’ll likely be making the recipe over and over again, so it’s a smart $6 investment. So without further ado, I present you with the recipe for these amazing Cold Thai Peanut Noodles. 

Cold Thai Peanut Noodles

Ingredients:

• 1 can coconut milk

• 2 oz red curry paste

• 1 tbs rice vinegar

• 1 tbs fish sauce

• 1 tbs ginger

• 3/4 cup peanut butter

• 1 tbs brown sugar

• 1 package rice noodles

• 1 cucumber

• 1 red pepper

Instructions:

1. Cook the rice noodles according to the package. When they are finished, run them under cold water until they are cold. The colder the better.

2. While the noodles are cooking, make the sauce. Put the coconut milk to simmer in a pan and then stir in all the other ingredients besides the cucumber and pepper. Let cool.

Cold Thai Peanut Noodle Recipe via BetterThanRamen.net

3. Rinse then chop the cucumber and red pepper into small chunks.

Cold Thai Peanut Noodle Recipe via BetterThanRamen.net

4. Stir the sauce and the fresh vegetables in with the noodles.

Cold Thai Peanut Noodle Recipe via BetterThanRamen.net

5. Serve and enjoy your Cold Thai Peanut Noodles!

Cold Thai Peanut Noodle Recipe via BetterThanRamen.net

Tips:

This dish is best eaten fresh. I recommend not leaving leftovers because the cucumber gives off water and you’ll end up with a puddle in the bottom of your Tupperware.

The slightly spicy dish goes really well with milk, in my opinion, because it helps neutralize the spice.

 

Cold Thai Peanut Noodles
These Thai-inspired peanut noodles are guaranteed to impress your guests and their taste buds.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 can coconut milk
  2. 2 oz red curry paste
  3. 1 tbs rice vinegar
  4. 1 tbs fish sauce
  5. 1 tbs ginger
  6. 3/4 cup peanut butter
  7. 1 tbs brown sugar
  8. 1 package rice noodles
  9. 1 cucumber
  10. 1 red pepper
Instructions
  1. Cook the rice noodles according to the package. When they are finished, run them under cold water until they are cold. The colder the better.
  2. While the noodles are cooking, make the sauce. Put the coconut milk to simmer in a pan and then stir in all the other ingredients besides the cucumber and pepper. Let cool.
  3. Rinse then chop the cucumber and red pepper into small chunks.
  4. Stir the sauce and the fresh vegetables in with the noodles.
  5. Serve and enjoy your Cold Thai Peanut Noodles!
Notes
  1. This dish is best eaten fresh. I recommend not leaving leftovers because the cucumber gives off water and you'll end up with a puddle in the bottom of your Tupperware.
  2. The slightly spicy dish goes really well with milk, in my opinion, because it helps neutralize the spice.
Better Than Ramen http://betterthanramen.net/

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No Comments

  • Reply Aleks

    it’s nice to see you cooking at school!

    January 17, 2013 at 3:33 AM
  • Reply It’s BTR’s Birthday! | Better Than Ramen

    […] 3. Cold Thai Peanut Noodles […]

    January 9, 2014 at 1:53 AM
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