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Spicy noodles with garlic peanuts


  • Soak the peanuts in boiling water to cover for 1 hour. Then drain and pat dry.
  • Toss the peanuts with 6 crushed garlic cloves and the salt until well coated. Set aside for 15 mins.
  • Then heat oil in a wok (or heavy-bottomed non-stick pan) and deep fry the peanuts. Drain well and place on kitchen paper towels.
  • To make the dressing, whisk the fish sauce with the remaining garlic, the spring onions, chillies, ginger, sugar, lime juice and a slurp of oil. Taste for seasoning and set aside.
  • Blanch the noodles in boiling water until separated, adding the snowpeas when almost ready. Drain well, mix with the dressing and taste for seasoning. Then mix in the peanuts and serve in individual bowls with a sprinkling of coriander on top.


  • 500 gm raw peanuts
  • 8 garlic cloves, crushed
  • 1 tspn sea salt
  • vegetable oil 
  • 2 tbsp Asian fish sauce
  • 3 spring (green) onions, finely chopped
  • 4 small red chillies, seeded & finely chopped
  • 1 heaped tspn grated fresh ginger
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 4 tbsp fresh lime juice
  • 3-4 small packets udon noodles
  • 12 snowpeas, shredded
  • fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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