Printed September 2, 2026
Thai Peanut Glass Noodle Tangle
Slippery glass noodles wrapped in a spicy-sweet peanut sauce, ready in less time than it takes to decide which streaming service to watch. All the Thai takeout vibes, none of the delivery fees.
Ingredients
- 1 bundle (about 1.5 oz) glass noodles or bean thread noodles
- 1 1/2 cups hot water
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon sriracha or chili sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped peanuts
- 1 green onion, sliced
- 1/4 cup shredded carrot or cabbage if available
Preparation
Glass noodles—made from mung bean starch—are the chameleons of the noodle world. They're nearly flavorless on their own, which makes them perfect vehicles for this punchy peanut sauce that tastes like you ordered in.
The Tangle Technique:
- Place glass noodles in your mug and cover with hot water. Let sit for 5 minutes until softened and translucent.
- While they soak, mix peanut butter, soy sauce, vinegar, sriracha, sugar, and garlic powder in a small bowl or second mug with 2 tablespoons of warm water. Stir until smooth.
- Drain the noodles (pour through a fork or just tip carefully) and return them to the mug.
- Pour the peanut sauce over the noodles and toss thoroughly with your fork.
- Add vegetables if using, and microwave for 30-45 seconds to warm through.
- Top with peanuts and green onions.
The noodles are slippery and fun to eat, the sauce is that perfect balance of nutty, spicy, tangy, and slightly sweet, and the whole thing comes together faster than waiting for ramen to cook. Glass noodles also don't get mushy like wheat noodles, so even if you get distracted by your phone, they'll still be perfectly textured when you return.
