the baker upstairs: thai peanut noodles

2.21.2014

thai peanut noodles

Yum

This is one of my all-time favorite meals! I actually didn't realize I hadn't posted it on the blog before until I was looking for it a couple of nights ago and couldn't find it. I've made these noodles dozens of times since I discovered the recipe a couple of years ago. They are so quick and easy to make (the longest part is boiling the noodles) and my whole family loves them! My girls call them peanut butter noodles, and slurp them down faster than their beloved mac and cheese. Geoff and I love them just as much, too. They make a really good side for grilled chicken or fish, or a great meal on their own with shredded chicken tossed in. I'm never very precise when measuring the ingredients for the sauce, and they still always turn out perfectly. I've made them with whole wheat noodles, rice noodles, and regular linguine noodles, and they've been delicious every way I've made them!

Thai Peanut Noodles
adapted from Our Best Bites

8 ounces linguine noodles (or any long noodles you like)
1/2 cup chicken broth
3 tablespoons peanut butter
1/2 - 1 teaspoon sriracha
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons fresh ginger (I leave this out if I don't have any on hand)
2-3 cloves crushed garlic
chopped green onions
chopped peanuts
fresh limes (optional)

Cook pasta according to package directions. While the pasta is cooking, in a small sauce pan, whisk together chicken broth, peanut butter, sriracha, honey, soy sauce, ginger, and garlic. Heat until warm and slightly thickened, then set aside. Toss with cooked pasta. Sprinkle with green onions and peanuts, and a squeeze of lime juice. Feel free to toss in some shredded cooked chicken or sautéed shrimp to make it a heartier meal!
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