Thai Peanut Noodles
This incredibly quick and easy lunch or dinner can be made in less than 30 minutes and is loved by both kids and adults! Feel free to add 2-3 ounces of shrimp or grilled chicken or steak per serving to make it a little more hearty!
Servings servings
Ingredients
- 8 ounces linguine noodles or Asian style noodle of choice
- ½ cup chicken or vegetable broth
- 1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
- 3 cloves garlic pressed or minced
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter creamy
- 1 ½ tablespoons honey
- 1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
- 1 bunch green onions chopped
- ½ cup cilantro chopped
- 2 limes cut into quarters
- ¼ cup peanuts chopped
Optional:
- chili crisp oil as desired, for serving
- 8-10 ounces Shrimp or grilled, sliced chicken or steak
Instructions
- If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
- While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.
- To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
- When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.
Notes
- A little note about Sriracha: 1 teaspoon is mild with a bite, 1 1/2 teaspoons is medium, and 2 is pretty hot. You can always err on the side of caution and not add too much, then allow people to add more Sriracha to their own servings according to their personal tastes. You may also choose to leave it out for zero spice at all.
- If you have leftovers, store in an airtight container in the refrigerator and consume within 3-4 days for best results.
- When making the sauce, I prefer to sauté the garlic and ginger for a bit before adding the rest of the sauce ingredients. If you prefer, you can skip this step and just mix everything together at once and heat as instructed.
- If you really love the peanut flavor, feel free to add an additional tablespoon to the sauce.
- The sauce will thicken as it sits. If it's thickened before you're actually serving it up, just add a little broth to loosen it up.
- Nutrition facts are calculated for 1/3 of a batch, with no protein added.
Nutrition
Calories: 386kcal, Carbohydrates: 59g, Protein: 15g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 950mg, Potassium: 383mg, Fiber: 5g, Sugar: 10g, Vitamin A: 214IU, Vitamin C: 13mg, Calcium: 53mg, Iron: 2mg
Calories: 386kcal
Cost: $10
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