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Creamy Thai Peanut Noodles with Edamame

creamy thai peanut noodles with edamame - featured image
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A quick and easy weeknight meal featuring rice noodles tossed in a creamy, savory peanut sauce with vibrant edamame for added protein and texture.

Ingredients

Scale
  • 8 oz rice noodles (thin or medium-width flat rice noodles)
  • 1 cup frozen shelled edamame (about 150 g)
  • ½ cup natural creamy peanut butter (about 125 g)
  • ½ cup full-fat coconut milk (about 120 ml)
  • 3 tbsp low sodium soy sauce (about 45 ml)
  • 1 tbsp rice vinegar (about 15 ml)
  • 1 tbsp honey (or maple syrup for vegan option, about 20 g)
  • 1 tbsp fresh lime juice (about 15 ml)
  • 2 cloves garlic, minced
  • 1 tsp chili garlic sauce (optional, about 5 ml)
  • 1 tsp sesame oil (about 5 ml)
  • 2 green onions, sliced
  • Crushed peanuts (optional, for topping)

Instructions

  1. Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 5–7 minutes). In the last 3 minutes, add the frozen edamame directly to the boiling water. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.
  2. In a medium saucepan over low heat, combine peanut butter, coconut milk, soy sauce, rice vinegar, honey, garlic, chili garlic sauce, and sesame oil. Whisk gently until smooth and warmed through, about 3–5 minutes. If the sauce is too thick, add a splash of water or more coconut milk to reach a creamy consistency. Taste and adjust seasoning as needed.
  3. Transfer drained noodles and edamame to a large mixing bowl. Pour the peanut sauce over and toss thoroughly to coat every strand and pod.
  4. Sprinkle sliced green onions and crushed peanuts on top for crunch and freshness. Serve immediately at room temperature or slightly warm.

Notes

Do not overcook rice noodles to avoid mushiness; rinse immediately after draining. Heat peanut sauce gently to prevent graininess. Use fresh lime juice for best flavor. Low sodium soy sauce recommended to control saltiness. For vegan option, substitute honey with maple syrup and soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days; reheat gently with added liquid to loosen sauce. Avoid freezing to prevent mushy noodles and sauce separation.

Nutrition

Keywords: Thai peanut noodles, edamame, creamy peanut sauce, quick dinner, weeknight meal, vegetarian, gluten-free

Find it online: https://sofiaspice.com/creamy-thai-peanut-noodles-with-edamame-easy-homemade-recipe-for-weeknight-meals/