Thai Peanut Noodles

I've never been a really Thai food connoisseur, but Jordan is a peanut sauce fanatic. He really wanted me to make these noodles ever since we spotted them in the Our Best Bites cookbook. I was surprised at how simple and filling these were even without meat added. They're sweet and a little tangy. Definitely a must try.

Thai Peanut Noodles
Adapted from Our Best Bites
1/2 cup chicken brothā€Ø
3 Tbsp. creamy peanut butter
ā€Ø1-2 tsp. Sriracha chili sauce (1=mild with a bite, 1.5=medium, 2=hot)ā€Ø
         *I left this out and it tasted great.
1 1/2 Tbsp. honeyā€Ø
3 Tbsp. soy sauceā€Ø
Ā½ tsp. gingerā€Ø
1 tsp. minced garlic
ā€Ø8 oz. Udon or linguine noodles
ā€ØChopped cilantroā€Ø
Chopped peanuts
Lime juice

1.   Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat.
2.   Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with cilantro and chopped peanuts.
3.   Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying very thinly-sliced chicken (partially freeze it first) in some olive oil with some garlic, ginger, soy sauce and a small squirt or two of Sriracha chili sauce.

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