March 3, 2012

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 broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1=mild with a bite, 1.5=medium, 2=hot)

         *I left this out and it tasted great.
1 1/2 Tbsp. honey

3 Tbsp. soy sauce

½ tsp. ginger

1 tsp. minced garlic

8 oz. Udon or linguine noodles

Chopped cilantro

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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