I made these spicy peanut noodles with cucumbers a while back and while getting these photos ready to post today, I am really craving them again! I always love recipes with a good peanut sauce and a bit of spice! This one is really nice for summer since they can be served chilled or room temperature. I love the crunch that the cucumbers add and anything with fresh cilantro and ginger wins me over every time. If you’re going to chill them and/or eat them leftover, make sure the noodles are extra saucy because they will soak it up a bit in the fridge.
If you end up being a fan of this one, you might like some of these others we’ve made! They’ve all got a little bit of spice and some different peanut sauce inspired flavors. Try out our Thai Crunch Salad with Peanut Dressing, Green Summer Rolls with Peanut Sauce, or Spicy Thai Peanut Soup!
Spicy Peanut Noodles with Cucumbers Ingredients:
- dry rice noodles
- sesame oil
- english cucumber
- creamy peanut butter
- low sodium soy sauce
- rice vinegar
- brown sugar
- sesame seeds
- chili garlic sauce
- fresh ginger, grated
- fresh garlic, minced
- fresh scallions, chopped
- fresh cilantro
- 6 oz dry rice noodles
- sesame oil
- 1-2 english cucumbers, sliced and halved
- 1 carrot, grated
- fresh scallions *optional as garnish
- fresh cilantro *optional as garnish
- sesame seeds *optional as garnish
- 2/3 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 3 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp toasted sesame seeds
- 1 tbsp chili garlic sauce
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1/3 cup water *if needed*
Cook noodles according to directions.
Rinse in cold water.
Toss in sesame oil to keep noodles from sticking.
Chop cucumbers and grate carrots.
Add all of the peanut sauce ingredients together and blend until smooth.
Add sauce to noodles, cucumbers, and carrot and mix well.
Serve immediately at room temp or chilled.
Top with cilantro, green onion and sesame seeds before serving.