Crispy Noodle Pancakes with Spicy Peanut Sauce

These crispy fried rice noodle pancakes are topped with a flavorful spicy peanut sauce, crunchy peanuts, and fresh green onions. They make a perfect appetizer or snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.64/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Snack•Dessert•Appetiser

Cuisine:

Asian•American•Chinese

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Healthy•Spicy

Ingredients

Servings

4ozThin Rice Noodles(Vermicelli or rice sticks)

£0.75

0.3cupVegetable Oil(For frying)

£0.15

0.3cupPeanut Butter(Smooth or chunky)

£0.25

2tablespoonsSoy Sauce(Tamari for gluten-free)

£0.10

1tablespoonRice Vinegar

£0.08

1tablespoonHoney(Or maple syrup for vegan)

£0.12

1tablespoonLime Juice(Freshly squeezed)

£0.10

1teaspoonsSriracha(Adjust to your spice preference)

£0.15

1cloveGarlic(Minced)

£0.05

0.5teaspoonGinger(Grated)

£0.07

2tablespoonsWater(To thin the sauce if needed)

0.3cupChopped Peanuts(For garnish)

£0.35

2stalksGreen Onions(Thinly sliced, for garnish)

£0.40

Total Cost

£2.57

£0.64 per serving

Instructions

1.
Soak the rice noodles in hot water for about 5-7 minutes, or until softened. Drain well and pat dry with paper towels.
2.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
3.
Form the drained noodles into 4 separate pancake shapes.
4.
Carefully place each noodle pancake into the hot oil. Fry for 5-7 minutes per side, or until golden brown and crispy. Be careful not to overcrowd the pan.
5.
Remove the crispy noodle pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
6.
While the noodles are frying, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sriracha, garlic, and ginger.
7.
If the sauce is too thick, add water one tablespoon at a time until it reaches your desired consistency.
8.
To assemble, place each crispy noodle pancake on a serving plate. Spoon a generous amount of the spicy peanut sauce over the top.
9.
Garnish with chopped peanuts and sliced green onions.
10.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (150g)

350 kcal / 1464 kJ

Carbs

32g

12% of RDA

Fat

22g

31% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Make sure the noodles are thoroughly drained and dry before frying to prevent splattering and achieve maximum crispiness.

Adjust the amount of sriracha in the peanut sauce to control the level of spiciness.

For a richer flavor, toast the peanuts before chopping.

Add other toppings like chopped cilantro, bean sprouts, or shredded carrots for added flavor and texture.

Cooking Equipment

Large skillet or wok

Mixing bowls

Measuring cups and spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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