Spicy Peanut Noodles - Zesty Khubz

# What You Need:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter

03 - 1/4 cup soy sauce

04 - 2 tbsp rice vinegar

05 - 1 tbsp toasted sesame oil

06 - 2 tbsp honey or maple syrup

07 - 2–3 tbsp sriracha or chili garlic sauce, adjust to taste

08 - 2 cloves garlic, minced

09 - 1 tbsp fresh ginger, grated

10 - 1/4 cup warm water, more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots

12 - 1 cup thinly sliced bell pepper

13 - 2 scallions, thinly sliced

14 - 1/4 cup chopped roasted peanuts

15 - 1/4 cup chopped fresh cilantro

16 - Lime wedges for serving

# How To Make:

01 - Cook noodles following package directions. Drain and rinse under cold water, then set aside.

02 - Whisk peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water in a bowl until smooth. Add extra water for desired consistency.

03 - In a large bowl, toss drained noodles with shredded carrots and sliced bell pepper. Pour peanut sauce over and mix thoroughly.

04 - Divide noodles into bowls. Top each with scallions, roasted peanuts, cilantro, and a lime wedge. Serve immediately or chill for a cold presentation.

# Expert Advice:

01 -

The sauce comes together in one bowl while noodles cook—no juggling multiple pans or timing stress.
That creamy, spicy-sweet balance hits different when you make it yourself, better than anything from a jar.
It tastes even better the next day after flavors settle, so leftovers are genuinely worth looking forward to.

02 -

Toast your sesame oil and peanut sauce won't taste right; if your oil is pale or smells mild, it's not the toasted version and you need a different bottle.
Don't skip rinsing the noodles—warm noodles sitting in sauce will overcook and turn mushy, but cold noodles stay firm and let you taste the sauce instead of starch.
The sauce thickens as it cools, so make it slightly looser than you think you want it while hot.

03 -