How easy are these dreamy Panang Noodles? Just whip up the sauce in the blender, toss with hot rice noodles, and load up on toppings!
Let’s be honest.
We’re all here for the toppings, am I right?
I mean, I love a bowl of creamy, spicy, peanut-y noodles as much as the next person… but I mainly eat these panang peanut noodles for the toppings.
I love these panang curry noodles served at room temperature, but if you just can’t wait you’re welcome to eat them hot.
I’m pretty excited for warm weather to make its way here in the coming months because I’m tired of heavy food.
As I write, my house is surrounded by white-out conditions and there’s four inches of snow accumulated on the porch banister.
Isn’t it Spring yet?! It’s the middle of March!
Sometimes when I cook I just want Thai food.
Like these 20 minute spicy Thai noodles.
Okay, so these are super easy to make.
All you need to do is put all the sauce ingredients into a processor or blender, blitz it until it is smooth, and the pour it over some freshly-cooked rice noodles. The width of the noodle is up to you, but I’m partial to these ones from Amazon.
Fold in some crunchy bell pepper, carrots, and green onion and VOILA!
These panang curry with noodles recipe looks so naked without the toppings, doesn’t it?
It’s just… sad.
Okay, that’s better!
Just look at all those pretty colors.
I was super lucky to find some purple carrots at the grocery store this week. I love the extra punch of color they give to these noodle bowls.
Of course, purple cabbage would be just as pretty and would taste AWESOME.
I couldn’t find any at the shop so I left it out, but you should definitely give that a go.
Be forewarned: purple cabbage will stain the noodles and turn everything a funny color once you mix it together.
You can really go crazy with the toppings on this peanut panang curry recipe. Just pick whatever sounds good to you!
I went with scallion, cilantro, chopped peanuts, and a few sesame seeds for extra texture.
I also reserved a few pinches of carrot to showcase on top of the noodles.
Whatever you do, don’t forget the lime wedges for squeezing!
Here’s the Recipe!
For the Peanut Noodles
- 8 ounces rice noodles
- 1 large carrot, shredded (reserve a pinch for topping)
- 1 large bell pepper, very thinly sliced
- 2 scallions, sliced (white parts only, reserve green for topping)
For the Sauce
- 1/2 cup peanut butter (crunchy or creamy)
- 1/3 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1 tablespoon brown sugar
- 1 tablespoon sambal oelek chili paste (optional)
- 1 tablespoon panang curry paste
- 1 tablespoon freshly grated ginger root
- 3 cloves peeled garlic, roughly chopped
For the Toppings
- Chopped roasted peanuts
- Sliced green scallion
- Chopped fresh cilantro leaves
- 1 lime, quarterered
- Sesame seeds (optional)
- Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove from water when the noodles are 'al dente' to prevent overcooking. Drain.
- Meanwhile, while the noodles are cooking, combine all of the sauce ingredients along with 1/3 cup of water in the bowl of a food processor of blender. Pulse until smooth.
- When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the top and toss well.
- Immediately add the carrot, bell pepper, and scallion and fold into the noodles.
- Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!
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Nutrition InformationYield 6 Serving Size 1 cup
Amount Per Serving Calories 283Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 1mgSodium 838mgCarbohydrates 25gFiber 4gSugar 6gProtein 9g
Nutrition information has been auto-calculated for your convenience.
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