Rice Noodles With Veggies & Peanut Sauce

Leah Althiser
by Leah Althiser
4 Servings
25 min

Give me some rice noodles and veggies slathered in spicy peanut sauce and I am a happy girl.

But many peanut sauces are WAY too spicy for my little one.

I’ve been working on a version that is kid-friendly while still full of flavor and goodness.Here are the results with some pictures -your whole family will enjoy this healthy dish!

I made the peanut sauce with an immersion blender. You just throw all of the ingredients in a glass jar, buzz for a few seconds, and it's ready to go.

I used a spiralizer to get the veggies prepped, but you can just finely cut them up as well.You can use any veggies you have on hand, making it a nice way to use up some odds and ends. You can use:zucchinisummer squashcarrotspeppersmushroomspeasgreen beansYou get the idea - anything goes.

Here are the finished noodles covered with toppings. I serve the noodles plain to my little girl but load them up with toppings for my husband and myself.

Rice Noodles With Veggies & Peanut Sauce
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • 1 large or 2 small zucchini
  • 3 large carrots, peeled
  • 1 red pepper, thinly sliced
  • 12 ounces rice noodles (Pad Thai) or fettucine
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger, peeled and coarsely chopped
  • 1 tablespoon ginger, peeled and coarsely chopped
  • 2 teaspoons garlic, minced
  • 1/4 cup smooth peanut butter
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 1/3 cup soy sauce
Optional garnish
  • chopped peanuts
  • chopped green onion
  • chopped cilantro
  • sliced lime
  • Sriracha sauce
To make the sauce:
Combine the ginger, garlic, peanut butter, sesame oil, rice vinegar, brown sugar and soy sauce with an immersion blender, food processor, or blender. Blend until smooth.
Noodles and veggies
Soak/cook noodles according to directions on package.
Spiralize or finely slice carrots and zucchini. Slice red pepper into thin strips.
Heat one tablespoon of vegetable oil in a large (ideally 14 inch) skillet or wok.
Add the eggs and cook, breaking up the egg into small pieces. Transfer egg to a plate.
Heat the other tablespoon of vegetable oil in the wok. Add the vegetables and stir-fry until soft, about 5 minutes.
Add the noodles, eggs and about 1/2 – 2/3 of sauce and stir until combined and heated through.
Transfer to bowls. Drizzle with extra sauce and add garnishes if desired.
Leah Althiser
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