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I have always love Asian food but have been somewhat fearful of making it. I wasn’t used to the ingredients and I knew some great restaurants to get it from so why not just order in. That was until I tried this recipe. Most of the ingredients I had on had and it was easy to throw together yet looked as if it took a lot of time. Now I plan to be more adventurous in trying new recipes. I added rotisserie chicken to the recipe to make it more of a meal. You could also stir-fry chicken to add to it. I have made this couple of times since I came across this recipe. It was great the first night and even better the second time for left overs. I have always doubled the recipe so that there was plenty for dinner and for leftovers. Becca has also made this recipe and it is a favorite of their family as well.
P.S. Sriracha (the hot sauce used in this recipe) is my new favorite sauce. It is a great way to spice things up for a different flavor. We add it to brown rice, scrambled eggs, or soups to give them a little spice.
Thai Peanut Noodles
1/2 cup chicken broth
3 Tablespoons peanut butter
1-2 teaspoons Sriracha (the more you add the spicier it will be)
1 1/2 Tablespoons honey
3 Tablespoons soy sauce
1 1/2 Tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles
Chopped green onions
2 limes, cut into quarters
Chopped chicken, optional
Cook noodles in salted water.
In the meantime, combine chicken broth, peanut butter, Sriracha sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth then remove from heat.
Toss noodles with sauce and chicken, if desired. Divide among four bowls. Sprinkle with green onions, cilantro, and peanuts. Squeeze with 2 lime quarters over noodles.
Recipe from Our Best Bites.