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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the noodles according to package directions. Reserve 3 tbsp of pasta water before draining.
Combine the peanut butter, sesame oil, soy sauce, rice vinegar, honey, chili crisp, lime juice, garlic, ginger, and the white parts of the scallions in a heatproof bowl or pan.
Heat the neutral oil until it’s shimmering, but not yet boiling, then carefully pour it over the mixture. Let it sizzle for 10 seconds.
Whisk until smooth. Stir in the pasta water a little at a time until the sauce is silky.
Toss with the cooked noodles until evenly coated. Add in your protein.
Top with the scallion greens, cilantro, chopped peanuts, and a squeeze of fresh lime.
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Customize with chicken, shrimp, steak, or tofu for added protein.
Can I use a different type of noodle?
Yes, you can use any type of noodle you prefer, such as soba or udon.
What can I substitute for chili crisp?
You can use 1 tsp of red pepper flakes as a substitute for chili crisp.
How do I make the dish less spicy?
Reduce the amount of chili crisp or omit it entirely for a milder flavor.
Can I make this dish ahead of time?
It's best enjoyed fresh, but you can prepare the sauce in advance and store it in the fridge.
Is there a gluten-free option?
Use gluten-free soy sauce and rice noodles to make this dish gluten-free.
