Thai Peanut Noodles

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.

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

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

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.

Enjoy!

Recipe from Our Best Bites.

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