Thai Peanut Noodles


Thai food is a favorite of our family! My gluten-free kids especially love it and always choose to go to a Thai restaurant for special occasions. Rice noodles are amazing!! Naturally gluten free, they are a great addition to many dishes. One is this recipe for Thai Peanut Noodles. It is super kid friendly, fun to eat, and cheaper than going to a Thai restaurant. We pull out chopsticks any chance we get and our kids are very adept at using them. My younger kids always opt for just the noodles with yummy sauce and maybe a few peanuts on top, but us bigger kids go all out! Prepped, cooked, and on the table in 30 minutes, this may be the new try you are craving!


Thai Peanut Noodles

Serves 4


1/2 cup chicken broth

3 tablespoons creamy peanut butter

1–2 teaspoons Sriracha chili sauce

1 1/2 tablespoons honey

3 tablespoons soy sauce

1 1/2 teaspoons ground ginger

3 cloves garlic, minced

8 oz. Asian rice noodles

1 bunch green onions, chopped

1/2 cup chopped cilantro

2 limes, cut into quarters

1/4 cup chopped peanuts


Bring a large pot of salted water to a boil. Cook the rice noodles according to package directions. While the noodles are cooking, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic in a glass measuring cup. Cook on high in the microwave for 1 1/2-2 minutes, whisking every 30 seconds. You want it warm and the peanut butter melted and smooth. When the noodles are done, drain and place in a large bowl. Add the peanut butter sauce and toss to combine. Divide the noodles evenly among individual serving bowls then sprinkle with toppings of choice; chopped green onions, cilantro, lime wedges, and peanuts. Serve immediately.


Step-by-step tutorial:


Gather your ingredients. It looks like a big list, but it comes together so quick....just trust me. You need chicken broth, peanut butter, Sriracha sauce, honey, soy sauce, ginger, garlic, Asian rice noodles, and whatever toppings you choose.


First get a large pot of water boiling and cook noodles according to package directions. These Thai Kitchen noodles and super good and easy. Boil the water, then remove from heat, add the noodles, and soak for 5 minutes. Drain.


Meanwhile, in a glass measuring cup, combine 1/2 cup chicken broth, 3 tablespoons peanut butter, 1-2 teaspoon Sriracha sauce (I usually do just one teaspoon so it's just adding flavor without heat), 1 1/2 tablespoons honey, 3 tablespoons soy sauce (make sure it's gluten free), 1 1/2 teaspoons ground ginger, and 3 cloves minced garlic (about 1 1/2 teaspoons). Microwave on high for 2 minutes in 30 second intervals, whisking in between. You want a nice smooth sauce.


Prepare your toppings. Chop some green onions and cilantro. Slice a lime into wedges.


I like to add peanuts to my Ninja chopper to get them chopped up quick.


Once your toppings are ready, it's time to put it on the table.


In a large bowl, combine the drained noodles with the peanut sauce and toss.


Serve noodles with toppings of choice. Give them a good squeeze of fresh lime juice! We also love to serve it with this favorite drink called Cucumber Punch which is a recipe from my best friend that we make all the time. You combine 2-liters of Sprite with 1 can frozen limeade, then add sliced cucumbers. So refreshing!! See, you were rewarded by reading to the end with a bonus recipe! Enjoy!!


Recipe Source: Recipe adapted from a recipe in Our Best Bites first cookbook

You can find their cookbook on Amazon here:






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