Rice noodles tossed with spinach and red bell pepper in a savory peanut sauce. These simple to make yet delicious spicy peanut sauce noodles are perfect for a quick meal any night of the week.
Some days we’re all in need of simple comfort food.
Over 10 years ago, and I can’t believe that it has already been that long, I went to UC Davis for my undergrad. Davis is a college town about an hour and a half northeast of San Francisco. A good percentage of the town consisted of college students so it was busy most of the year. But when it came to holidays and summers, the town became pretty quiet.
What I remember really well about my days living in Davis was the amazing food that the quaint little restaurants there had to offer. The prices weren’t too high, the food was good, and most of these places were hole-in-the-wall family-owned businesses. There weren’t too many chains. And many of these restaurants are houses that have been converted into businesses.
Since it has been over a decade, many of the restaurants that I frequented are probably no longer there. But it still brings back such good memories. Of restaurants with dishes I’ve never tried before at prices that a poor college student could afford. At the deliciousness of food that is simple yet comforting. Maybe it’s because I spent so much time catching up with friends over dinner. Or maybe it’s because I would hog a table at the local crepe restaurant so that I could study for an exam. Maybe all of these reasons are why I’m so obsessed with food.
But what I remember loving most were the Thai restaurants that I frequented. And some of my favorite dishes are ones that included peanut sauce. So these spicy peanut sauce noodles? They’re actually rather nostalgic for me. So delicious and so simple.
Noodles tossed in a savory peanut sauce with just a hint of lemon juice. A little spinach and red bell pepper for a little texture. And then an absolute must is the garlic chili oil. The garlicky and spicy oil adds so much depth to this noodle dish. You can add as much or as little of the garlic chili oil as you like. You can always save the leftovers in a mason jar for your next noodle dish, or your next soup dish, or on your pizza, or in your dipping sauce.
But I was rather generous with the garlic chili oil because it’s my favorite part. The peanut sauce is rich and creamy. The acidity of the lemon juice and the crunchiness and spiciness of the garlic chili oil balances out the creaminess and richness of the sauce. It is sooo good.
And I hope that you enjoy these spicy peanut sauce noodles as much as I do.
In a medium sized pot, bring water to a boil over medium to high heat. Once the water comes to a boil, add the noodles to the pot and cook according to the directions on the packaging. I often use knife cut noodles or rice noodles, but you can use any noodles that you like. Rice noodles, egg noodles, ramen. Any will work for this recipe. Once the noodles are done cooking, drain them and set aside for now.
In a small skillet, add vegetable oil over low to medium heat. Once the vegetable oil has heated, add shallots and cook for a few minutes until they start to brown. Next add garlic and cook for another minute or two until the garlic starts to brown. Add crushed red peppers, sliced chili peppers, soy sauce, and sesame oil. Cook over low heat for all the ingredients to combine. But keep an eye on the garlic because it can quickly brown and become burnt. Set aside for now.
In a large nonstick skillet, add peanut butter and hoisin sauce over low heat. Use a spatula to stir to mix them together. Pour in water and mix until all the ingredients are combined.
Add thinly cut red bell pepper to the skillet and cook for a couple minutes before removing from heat. Then add the noodles and spinach. Toss to combine all the ingredients together. If the sauce is too thick, add a little water to loosen it up.
When ready to serve, plate the peanut sauce noodles. Then add a generous amount of the garlic chili oil on top.
Serve the spicy peanut sauce noodles warm.
Enjoy!
- 8 oz noodles
- ⅓ cup oil
- 1 shallot, finely minced
- 6 cloves garlic, minced
- 1½ tablespoon crushed red pepper
- 1 Thai bird eye chili
- ¼ teaspoon sesame oil
- ⅓ cup peanut butter
- ⅛ cup hoisin or oyster sauce, more to taste
- 1 - 1½ tablespoon lime juice
- ⅔ cup hot water
- Scallions
- In a medium sized pot, bring water to a boil over medium to high heat. Once the water comes to a boil, add the noodles to the pot and cook according to the directions on the packaging. Once the noodles are done cooking, drain them and set aside for now.
- In a small skillet, add vegetable oil over low to medium heat. Once the vegetable oil has heated, add shallots and cook for a few minutes until they start to brown. Next add garlic and cook for another minute or two until the garlic starts to brown. Add crushed red peppers, sliced chili peppers, soy sauce, and sesame oil. Cook over low heat for all the ingredients to combine. But keep an eye on the garlic because it can quickly brown and become burnt. Set aside for now.
- In a large nonstick skillet, add peanut butter and hoisin sauce over low heat. Use a spatula to stir to mix them together. Pour in water and mix until all the ingredients are combined.
- Add thinly cut red bell pepper to the skillet and cook for a couple minutes before removing from heat. Then add the noodles and spinach. Toss to combine all the ingredients together. If the sauce is too thick, add a little water to loosen it up.
- When ready to serve, plate the peanut sauce noodles. Then add a generous amount of the garlic chili oil on top.
- Serve the spicy peanut sauce noodles warm.
That’s a great recipe, we are planning this for the weekend now.
Hope you’ll like it!