Steamed Rice Noodles with Peanut Sauce and Crisp Shallots
Delicate steamed Burmese-style rice noodles served with a savory peanut sauce and topped with crunchy fried shallots for texture contrast. This asian-inspired pasta (vegetarian) ready in about 35 minutes blends rice noodles (thin flat), peanut butter, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 250 g rice noodles (thin flat)
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1/3 cup water
- 2 cloves garlic, minced
- 2 medium shallots, thinly sliced
- 1/4 cup vegetable oil
- 1/4 cup chopped roasted peanuts
- 2 tbsp, chopped fresh cilantro
- 1/2 tsp red chili flakes
Instructions
- Step 1: Soak 250 g thin flat rice noodles in warm water for 20 minutes until softened, then drain.
- Step 2: In a small saucepan over low heat, combine 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1/3 cup water, and 2 minced garlic cloves. Stir constantly until the sauce is smooth and warmed through, about 3-4 minutes.
- Step 3: Heat 1/4 cup vegetable oil in a small skillet over medium heat. Add 2 medium thinly sliced shallots and fry for 5-6 minutes until golden brown and crisp, then drain on paper towels.
- Step 4: Arrange the soaked and drained noodles on a serving plate. Drizzle generously with the warm peanut sauce. Sprinkle 1/4 cup chopped roasted peanuts, the crisp shallots, 2 tbsp chopped fresh cilantro, and 1/2 tsp red chili flakes on top before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Rice Noodles with Peanut Sauce and Crisp Shallots take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Steamed Rice Noodles with Peanut Sauce and Crisp Shallots?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Steamed Rice Noodles with Peanut Sauce and Crisp Shallots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Rice Noodles with Peanut Sauce and Crisp Shallots for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Rice Noodles with Peanut Sauce and Crisp Shallots vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
