The short version
Quick rice noodles tossed with sweetcorn, shredded carrot and a lime-peanut sauce. Serves 2 · estimated 17 minutes including prep. Thicker rice noodles can take longer; the estimate uses thin, quick-soaking noodles.
Why you’ll love this peanut sweetcorn rice noodles
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Weeknight Vegetarian MealsQuick rice noodles tossed with sweetcorn, shredded carrot and a lime-peanut sauce.
- Know before you startThicker rice noodles can take longer; the estimate uses thin, quick-soaking noodles.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Thicker rice noodles can take longer; the estimate uses thin, quick-soaking noodles.
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Peanut Sweetcorn Rice Noodles
Quick rice noodles tossed with sweetcorn, shredded carrot and a lime-peanut sauce.
- Prep
- 7 min
- Cook
- 10 min
- Total
- 17 min
- Serves
- 2
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Equipment
- Fast-boil electric kettleSee our pick →
- 6-quart pasta pot with strainer lidSee our pick →
- Mixing bowlsSee our pick →
- Box graterSee our pick →
Instructions
-
Cook corn
Cook frozen corn in a small pot of boiling water for its package time, usually 3–4 minutes, then drain.
-
Soak noodles
At the same time soak rice noodles in a heatproof bowl of boiling water according to the pack, usually 4–5 minutes. Drain thoroughly.
-
Make sauce
Whisk peanut butter, lime, soy sauce and the measured water until smooth. Grate carrot and slice scallions.
-
Toss
Toss hot noodles and corn with carrot and sauce. Top with scallions and serve.
Recipe notes
- Timing: Thicker rice noodles can take longer; the estimate uses thin, quick-soaking noodles. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Fast-boil electric kettle
Our #1 speed trick: boil water in the kettle while the pot heats. Cuts 4–5 minutes off any pasta recipe.
6-quart pasta pot with strainer lid
Drain through the lid — no colander, one less thing to wash on a weeknight.
Mixing bowls
For dressings, batters and combining ingredients.
Box grater
Quickly grate vegetables and cheese.
Easy variations
- Sesame sauce: Use tahini instead of peanut butter and add water as needed.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Use within 2 days; add a little warm water to loosen the sauce.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making peanut sweetcorn rice noodles?
Thicker rice noodles can take longer; the estimate uses thin, quick-soaking noodles.
Can I make it ahead?
Use within 2 days; add a little warm water to loosen the sauce.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.