Peanut & Vegetable Asian Noodles

If you’ve been reading chocolate & carrots for a while you know my love for chocolate and peanut butter. Evidence, evidence, and more evidence.

I usually only use peanut butter in sweet dishes, but it is equally delicious in savory asian dishes.

Speaking of Asian dishes, my absolute favorite dish is Pad Thai. I always get it when I go to our local favorite Thai place, Basil. Woohoo, shout out to the Basil lovers! And I attempted to make my own with Trader Joe’s sauce a while back, but it just didn’t compare. It was still good, don’t get me wrong, but it was just missing that Basil flair.

Anyway. When I spotted this dish on Averie Cooks, I knew it would taste good. It was so simple and accentuated the peanut butter flavor. Yum!

I was right. It was fabulous! The warm peanut flavor and spices were the perfect balance to the healthy veggies.

Go make it. You won’t regret it!

Peanut & Vegetable Asian Noodles

adapted from Averie Cooks


  • 1/4 cup sesame oil
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 1 tablespoon white vinegar
  • 1 teaspoon low sodium soy sauce
  • 3/4 teaspoon ground ginger
  • dash of cayenne pepper
  • pepper, to taste
  • 1 (8 ounce) package pad thai rice noodles
  • 1/2 cup frozen broccoli florets
  • 1/2 cup chopped carrots
  • 1/2 cup diced red pepper
  • 1/2 cup grape tomatoes
  • (optional…because I forgot them) 1/2 cup peanuts
  • green onions, chopped for garnish


  1. In a bowl, stir together the sesame oil, honey, peanut butter, vinegar, soy sauce, ginger, cayenne, and pepper. Set aside.
  2. Bring 6 cups of water to a boil.
  3. Add in the rice noodles, stirring a little to separate. Let boil for 1 minute.
  4. Add in the frozen broccoli, carrots, and red pepper to the rice noodles. Continue to boil for 4 more minutes.
  5. Drain the noodles and vegetables and pour into a large bowl.
  6. Pour in the peanut sauce and stir to coat.
  7. Add in the grape tomatoes.
  8. Serve warm with green onions (and peanuts).

Servings: 3-4


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