Begin by boiling a pot of water and adding your udon noodles. Cook according to the package instructions, usually about 7–10 minutes, until tender but slightly chewy. Once done, drain the noodles and toss them with a drizzle of oil to prevent sticking while you prepare the rest of the dish.

In a medium bowl, combine the creamy peanut butter, soy sauce, rice wine vinegar, sesame oil, brown sugar or honey, sambal or sriracha, crushed garlic, and grated ginger. Whisk the ingredients together until the mixture is smooth and well-combined, adjusting the thickness with water as needed. Set this deliciously rich peanut sauce aside for later.

Heat a tablespoon of oil in a large skillet or wok over high heat. Once hot, add the sliced bell peppers, carrots, and green onions. Stir-fry the vegetables for about 3–5 minutes until they soften slightly but still maintain some crunch, looking vibrant and colorful.

Add the cooked udon noodles to the skillet with the stir-fried vegetables. Pour the prepared peanut sauce over the top and toss everything together gently, ensuring the noodles and vegetables are evenly coated in that luscious peanut goodness. Cook for an additional 2-3 minutes, allowing the flavors to meld.

Remove the skillet from heat and transfer your delectable Spicy Thai Peanut Noodles to serving plates. Sprinkle with chopped cilantro and salted roasted peanuts for added crunch and flavor. If desired, top with toasted sesame seeds and extra green onions to elevate the presentation. Enjoy this colorful dish warm, bursting with deliciousness!