Thai yumminess.

If I were in your dinner group, I would make this for you.  It is easy to throw together and is De-Lish.  I’m a lover of dishes like this and was excited when I came across it in my new Best Bites Cookbook.  The sauce can be prepped ahead of time, as well as the minimal chopping required so when it’s dinner time, you’ve just got to cook some pasta.  Online recipe found here.

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)**
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

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 green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

** My notes:  I am a wimp when it comes to spice, so I only added 1/2 tsp. chili sauce.  I could have added more as it wasn’t spicy at all.  This dish reminds me of a restaurant favorite of mine that has bean sprouts and carrots as well.  I think any veggie that works well in Asian food could be thrown in here.  Enjoy!!