Half-Hour Spicy Thai Noodle Stir-Fry with Peanut Sauce

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and spicy Thai-inspired stir-fry combining rice noodles with fresh vegetables and a rich, creamy peanut sauce for a satisfying meal. This Thai-inspired noodle recipe, ready in about 30 minutes, pairs rice noodles, carrot, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Thai cuisine 520 cal/serving

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Ingredients

6 oz dry rice noodles
1 large, julienned carrot
1 medium, thinly sliced red bell pepper
3 stalks, chopped green onions
3, minced garlic cloves
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp sesame oil
2 tbsp vegetable oil
1/2 tsp red chili flakes
1/4 cup water
2 tbsp, chopped fresh cilantro
2 tbsp, for garnish crushed peanuts

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Instructions

Step 1: Soak 6 oz dry rice noodles in warm water for 10 minutes until pliable, then drain.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant.
Step 3: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 3 chopped green onions. Stir-fry for 3-4 minutes until vegetables begin to soften.
Step 4: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 tbsp sesame oil, and 1/4 cup water until smooth.
Step 5: Add drained noodles and peanut sauce to the skillet, tossing thoroughly to coat. Cook for 2-3 minutes until heated through and sauce thickens slightly.
Step 6: Remove from heat, garnish with 2 tbsp chopped fresh cilantro and 2 tbsp crushed peanuts before serving.