Spicy peanut noodles are a quick, versatile Asian-inspired dish made with rice noodles, aromatic shallots and garlic, and a punchy red pepper flake kick. The recipe works as a base for leftover vegetables and easily converts to vegan or includes protein like chicken or tofu.
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In a large pan or wok over medium-high heat, add neutral oil. Sauté the sliced shallots, onion, garlic, and julienned ginger until fragrant and lightly browned.
Stir in the red pepper flakes.
Place rice noodles in a large bowl and cover with warm water. Let them soak until softened, according to package directions.
Add sesame seeds, julienned bell pepper, and carrots to the pan with the aromatics. Stir-fry until the vegetables are tender-crisp.
In a small bowl, whisk together the peanut butter, sweet chili sauce, soy sauce, sriracha, and rice wine vinegar to make the sauce.
Push the vegetables to one side of the pan. Add the sesame oil to the empty side.
Crack the eggs into the pan and scramble them until cooked. Mix the scrambled eggs in with the vegetables.
Drain the soaked rice noodles and add them to the pan.
Pour the prepared peanut sauce over the noodles and vegetables.
Toss everything together over high heat until the noodles are fully coated and everything is heated through.
Serve immediately, garnished with a fresh squeeze of lime juice.
Store leftover noodles and sauce separately in airtight containers for up to 3 days; reheat gently in a pan with a splash of water and toss to combine.
Yes. Use vegan peanut butter or tahini in place of regular peanut butter, and substitute any animal-based sauce components with plant-based alternatives.
Bell peppers, carrots, snap peas, broccoli, and mushrooms all work well. Use whatever leftover vegetables you have on hand—julienne them into similar-sized pieces for even cooking.
Cook rice noodles just until tender according to package directions, then drain and rinse briefly with cool water to stop carryover cooking.
Yes. Pan-fry diced tofu, shredded cooked chicken, or shrimp separately and toss in at the end, or cook it with the aromatics before adding noodles.
Cook noodles and vegetables ahead, but store separately. Toss together with sauce just before serving to prevent sogginess.
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