Saucy Thai Peanut Noodles with Turkey Meatballs
Thai‑inspired noodles tossed in a creamy peanut sauce and topped with juicy turkey meatballs, crisp vegetables, and fresh herbs. The dish balances savory, sweet, and spicy flavors for a satisfying weeknight dinner.
Recipe by Brooke Carson· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 10 oz spaghetti
- 2 tbsp olive oil
- 2 bell pepper
- 6 oz snow peas
- 1 small yellow onion
- roasted peanuts
- cilantro
Turkey Meatballs
- 1 lb ground turkey
- 1 egg
- 1/2 cup panko breadcrumbs
- 2 green onion
- 3 clove garlic
- 1 tsp ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- a pinch red pepper flakes
Thai Peanut Sauce
- 3 clove garlic
- 1 tbsp ginger
- 1/2 cup peanut butter
- 3/4 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tsp sriracha
- 1 lime
- 1 pasta water
Instructions
- 1Preheat the oven to 400°F (392°F) and line a baking sheet with parchment paper.
- 2In a large bowl, combine ground turkey, egg, panko breadcrumbs, sliced green onion, minced garlic, grated ginger, soy sauce, sesame oil, garlic powder, onion powder, black pepper, and a pinch of red pepper flakes; mix until just combined—do not over‑mix.
- 3Form the mixture into 18–20 evenly sized meatballs (about 1‑inch diameter) and place them on the prepared baking sheet.
- 4Bake the meatballs for 16–18 minutes, or until a meat thermometer inserted into the center reads 165°F (165°F). Remove and set aside.
- 5While the meatballs bake, bring a large pot of salted water to a boil, add the spaghetti, and cook al dente according to package directions (about 9‑11 minutes). Reserve 1½ cups of the starchy pasta water, then drain the noodles.
- 6Heat olive oil in a large skillet over medium‑high heat. Add the sliced yellow onion and bell peppers; sauté for 4‑5 minutes until they begin to soften.
- 7Add the snow peas and continue to stir‑fry for another 2‑3 minutes until crisp‑tender. Transfer the vegetables to a plate and set aside.
- 8Reduce the skillet heat to medium. Add the remaining minced garlic and grated ginger; cook, stirring constantly, for about 30 seconds until fragrant.
- 9Whisk in the creamy natural peanut butter, full‑fat coconut milk, 2 tbsp soy sauce, fish sauce, brown sugar, sriracha, lime juice, and 1 cup of the reserved pasta water. Stir until the sauce is smooth and glossy; add additional pasta water a tablespoon at a time if a thinner consistency is desired.
- 10Add the cooked spaghetti, sautéed vegetables, and baked turkey meatballs back into the skillet. Toss everything together, allowing the noodles to absorb the sauce and become evenly coated. Cook for 2‑3 minutes, adding more pasta water if needed to keep the sauce saucy.
- 11Taste and adjust seasoning with extra soy sauce, lime juice, or sriracha if desired.
- 12Transfer the noodles and meatballs to serving bowls. Garnish each bowl with chopped roasted peanuts, sliced green onion, fresh cilantro leaves, and lime wedges.
- 13Serve immediately while hot, allowing diners to squeeze additional lime juice over their portions if they wish.
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Frequently asked questions
- How long does it take to make Saucy Thai Peanut Noodles with Turkey Meatballs?
- About 55 minutes in total: 20 minutes of prep and 35 minutes of cooking.
- How many servings does this Saucy Thai Peanut Noodles with Turkey Meatballs recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Saucy Thai Peanut Noodles with Turkey Meatballs recipe come from?
- It was shared by Brooke Carson on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.