Spicy Peanut Noodles - Cheerful Chefs

# What You’ll Need:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter

03 - 1/4 cup soy sauce

04 - 2 tablespoons rice vinegar

05 - 1 tablespoon toasted sesame oil

06 - 2 tablespoons honey or maple syrup

07 - 2–3 tablespoons sriracha or chili garlic sauce, adjusted to taste

08 - 2 cloves garlic, minced

09 - 1 tablespoon fresh ginger, grated

10 - 1/4 cup warm water, plus more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots

12 - 1 cup thinly sliced bell pepper

13 - 2 scallions, thinly sliced

14 - 1/4 cup chopped roasted peanuts

15 - 1/4 cup chopped fresh cilantro

16 - Lime wedges, for serving

# Step-by-Step Guide:

01 - Prepare noodles according to package directions. Drain and rinse with cold water; set aside.

02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water until smooth. Add water gradually to reach desired pourable consistency.

03 - In a large bowl, toss drained noodles with shredded carrots and sliced bell pepper. Pour peanut sauce over and mix thoroughly to coat evenly.

04 - Distribute noodles into serving bowls. Top with scallions, roasted peanuts, fresh cilantro, and finish with a squeeze of lime juice.

05 - Serve immediately or chill before serving for a refreshing cold noodle option.

# Additional Tips::

01 -

They come together in under 25 minutes, which means dinner when you need it most.
The sauce is creamy and complex but built from pantry staples you probably already have.
You can serve them hot or cold, alone or loaded with protein, making them endlessly flexible.

02 -

The sauce needs to be pourable, not thick like peanut butter straight from the jar, so add water gradually while whisking and taste as you go.
Rinsing the cooked noodles is crucial; it stops them from cooking further and prevents clumping when you toss them with the sauce.

03 -