Ingredients

16 ounces brown rice noodles

3 large cloves garlic or 4-5 small, finely minced

1 tablespoon fresh grated ginger

1 tablespoon oil (such as olive oil)

2/3 cup creamy peanut butter

4 tablespoons low sodium tamari or soy sauce

1/3–1 cup hot water (hot water helps mix peanut butter smoothly)

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

1–2 tablespoons sriracha

1–2 tablespoons maple syrup or honey

1/2 teaspoon red pepper flakes (optional for less spice)

Optional: 2 teaspoons chili garlic sauce

Instructions

Step 1: Bring a large pot of water to a boil and cook the brown rice noodles according to package instructions. Drain and set aside.

Step 2: Finely mince the garlic and heat 1 tablespoon of oil in a sauté pan over low heat. Add the garlic and sauté for about 2 minutes until golden brown.

Step 3: Add the grated ginger to the sauté pan and cook for 1 more minute to release its aroma.

Step 4: Remove the pan from heat. Add the peanut butter, tamari or soy sauce, rice vinegar, toasted sesame oil, sriracha, maple syrup or honey, red pepper flakes, and chili garlic sauce if using.

Step 5: Begin whisking while gradually adding 1/3 cup of hot water to the sauce. Add more hot water as needed to reach your preferred sauce consistency.

Step 6: Taste the sauce and adjust seasoning by adding more soy sauce for saltiness, more sriracha for heat, or maple syrup for sweetness as desired.

Step 7: Toss about half of the sauce with the cooked noodles until evenly coated. Add more sauce gradually, as desired, to avoid overwhelming the noodles.

Step 8: Serve the noodles topped with crushed peanuts, scallions, and extra red pepper flakes if you like. This dish pairs well with cooked vegetables or your choice of protein.

Tips & Variations

Use hot water when mixing the peanut butter sauce for a smooth, creamy texture without lumps.

Add sautéed tofu, shredded chicken, or steamed vegetables for a heartier meal.

Adjust the amount of sriracha and red pepper flakes to control the spice level to your taste.

Substitute tamari with regular soy sauce if you don’t need a gluten-free option.

For a tangier sauce, try adding a splash more rice vinegar or a squeeze of lime juice.

FAQs

Can I use a different type of noodle?

Yes, this recipe works well with various noodles such as soba, udon, or even spaghetti if you prefer. Cooking times will vary, so follow package instructions accordingly.

How can I make this recipe vegan?

This recipe is already vegan if you use maple syrup or another plant-based sweetener instead of honey. Double-check your soy sauce or tamari to ensure it’s vegan-friendly as well.