Blazing Bangkok Peanut Noodles from Pei Wei feature tender rice noodles tossed in a spicy, creamy peanut sauce, complemented by crisp vegetables and a hint of fresh cilantro, delivering a vibrant and flavorful Thai-inspired dish.
Equipments
- Large pot
- Colander
- Large mixing bowl
- Wok or large skillet
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Small bowl (for sauce mixing)
- Tongs
Ingredients
- 8 oz (225g) rice noodles
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 cup coconut milk
- 2 tablespoons water
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- Lime wedges (for serving)
When preparing Blazing Bangkok Peanut Noodles, use fresh vegetables like snap peas and red bell pepper for optimal crunch and flavor. Choose creamy peanut butter to ensure a smooth and rich sauce consistency. Adjust the level of sriracha according to your spice preference while maintaining the balance with sweet and tangy ingredients such as brown sugar and rice vinegar. Fresh cilantro and chopped roasted peanuts add essential texture and brightness just before serving. Perfectly replicating the Blazing Bangkok Peanut Noodles from Pei Wei requires attention to these key ingredients and their harmonious combination.
Instructions
- Bring a large pot of water to a boil.
- Cook rice noodles according to package instructions until tender.
- Drain noodles in a colander and rinse under cold water.
- In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, rice vinegar, brown sugar, coconut milk, and water until smooth.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add carrots, red bell pepper, and snap peas; stir-fry for 2-3 minutes until crisp-tender.
- Add green onions and stir-fry for 1 minute.
- Reduce heat to medium.
- Pour peanut sauce into the skillet, stirring to combine.
- Add cooked noodles to the wok, tossing everything until evenly coated and heated through.
- Transfer noodles to a large mixing bowl (if needed) and toss with half the chopped peanuts and cilantro.
- Plate and garnish with remaining peanuts and cilantro.
- Serve with lime wedges.
Substitution
Blazing Bangkok Peanut Noodles from Pei Wei copycat menu can be easily adapted if certain ingredients are unavailable. You can substitute coconut milk with almond milk or regular milk mixed with a spoonful of cream for a similar creamy texture. If rice noodles are hard to find, thin spaghetti or vermicelli noodles work as good alternatives. Adjust the spice level by reducing or omitting sriracha according to your preference. Incorporate whatever fresh vegetables you have on hand, such as zucchini or broccoli, to keep the dish vibrant and crunchy for your taste.
Tips
Ensure you rinse the cooked rice noodles under cold water to prevent them from sticking together and overcooking in the residual heat. While stir-frying vegetables, maintain high heat and keep them crisp-tender for the best texture contrast with the noodles. When mixing the peanut sauce, whisk thoroughly to combine the peanut butter smoothly with the liquids, preventing clumps. You'll get the fullest flavor by tossing the noodles with the sauce and fresh herbs immediately before serving.
Nutritions
Blazing Bangkok Peanut Noodles provide a balanced blend of carbohydrates from rice noodles and healthy fats from creamy peanut butter and coconut milk. The dish is rich in plant-based protein and fiber thanks to the variety of fresh vegetables like snap peas, red bell pepper, and carrots. Your meal delivers essential vitamins such as vitamin C and antioxidants from the colorful veggies and fresh cilantro. Topped with roasted peanuts, it adds a satisfying crunch while enhancing nutrient density with extra healthy fats and minerals.
Storage
Store leftover Blazing Bangkok Peanut Noodles in an airtight container in the refrigerator to maintain freshness and prevent the noodles from drying out. For best taste and texture, consume within 2 to 3 days. Before serving, gently reheat your noodles in a skillet over low heat, adding a splash of water if the sauce thickens too much.
Variation or Alternatives
You can substitute rice noodles with whole wheat or soba noodles for a different texture and added nutrition. Swap coconut milk for almond milk or Greek yogurt to create a lighter sauce while maintaining creaminess. For a smoky twist, try grilling the vegetables before adding them to the stir-fry. If you prefer more heat, increase the sriracha or include finely chopped bird's eye chilies in the sauce mix.
Allergies
This dish contains peanuts and peanut butter, which are common allergens that can cause severe reactions in sensitive individuals. Soy sauce and hoisin sauce include soy, another frequent allergen to be aware of. Your best approach is to carefully check ingredient labels or consult the restaurant to avoid any hidden allergens.
Why this recipe?
Blazing Bangkok Peanut Noodles from Pei Wei restaurant are popular for their bold, spicy flavors combined with a creamy peanut sauce that perfectly balances heat and richness. The dish features fresh rice noodles tossed with crunchy vegetables, protein options, and a signature blend of Thai-inspired seasonings, creating a vibrant culinary experience. You will appreciate the unique fusion of spicy, sweet, and savory elements that make this recipe repeatedly crave-worthy. Attempting a copycat version lets you recreate this dynamic taste at home while customizing the heat level and ingredients to suit your preferences.