Thai Peanut Noodles

Go-to meals make me happy. Seriously, I adore having a back up meal when my planned menu meal just doesn’t sound good that night. We have gone to this meal 3 times in...um...3 weeks! Yep, that’s why it’s called a “go-to”, I always have these ingredients (Do you know you can FREEZE fresh ginger? Just peel and freeze, then grate the frozen ginger right into your dish!) on hand. These have a perfect flavor, some kick, or alot of kick if your desire, and are actually really filling. Must be the peanut butter. MMm Mmm I might zap them onto our menu again this week...4 times in a month?! Whew that’s a good recipe!

Thai Peanut Noodles

Printable Version

1/2 c. chicken broth

3 Tbsp. creamy peanut butter

1-2 tsp. Sriracha chili sauce (1 is mild, 1.5 is medium, 2 is hot)

1 1/2 Tbs. honey

3 Tbs. soy sauce

1 Tbs. fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped cilantro, topping

2 limes, cut into quarters, topping

Chopped peanuts, topping

Bean sprouts, topping

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. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with cilantro, chopped peanuts, bean sprouts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Recipe adapted from Our Best Bites

Serves 2