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Thai Peanut Noodles with Confetti

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 1/3 cup bottled all-natural Thai peanut sauce, such as Annie Chun's

  • 1 to 2 teaspoons low-sodium soy sauce

  • 1/2 teaspoon dried hot chilli flakes

  • Juice of 1 lime

  • 8 ounces buckwheat soba noodles

  • 6 ounces frozen shelled edamame, thawed

  • 2 large red bell peppers, very thinly sliced into long strips

  • 1/4 cup fresh coriander leaves (do not chop)

  • 1 1/2 teaspoons toasted black or white sesame seeds

  • Lime wedges, for serving


Step 1

Whisk together the peanut sauce, 2 tablespoons water, the soy sauce, hot pepper flakes and lime juice in a large serving bowl. Set aside.

Step 2

Bring a large pot of water to a boil. Stir in the noodles, edamame and bell peppers and cook according to the noodle package directions, or about 4 minutes. Drain the noodles and vegetables. Rinse under cold water to cool; drain well. Transfer to the bowl with the peanut sauce and toss to evenly combine.

Step 3

Top with the coriander leaves and sprinkle with sesame seeds. Serve at room temperature topped with lime wedges for squeezing.


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