Thai Peanut Noodles

  • 6 to 8 servings
  •  30 mins
  •  20 mins
  •  10 mins


  • 2 tablespoons Mazola® Corn Oil
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh ginger
  • 1 cup peanut butter
  • 1 can (13 ounces) low fat coconut milk
  • 1/4 cup soy milk
  • 3 tablespoons brown sugar
  • 1 tablespoon Chinese chili sauce (adjust to taste)
  • Juice of one lime
  • 2 tablespoons Mazola® Corn Oil
  • 3 green onions chopped
  • 1 medium carrot shredded
  • 8 cups cooked spaghetti noodles (keep warm)


Heat oil in a medium saucepan over medium heat. Add garlic and ginger and Sauté for 30 seconds. Add peanut butter, coconut milk, soy sauce, brown sugar, chili sauce and lime juice. Stir to blend and continue heating for 1 minute. Remove from heat and set aside.

Heat remaining oil in a non-stick skillet over medium heat; add green onions and carrots and cook for 1 to 2 minutes. Add to noodles and toss to combine. Pour hot peanut sauce over noodle mixture; stir to combine and thorough coat noodles with sauce.

Serve immediately. Garnish with chopped peanuts and minced cilantro or basil, if desired.