25 January 2012

Thai Peanut Noodles

So, you didn't actually think that I would talk about these noodles in my last post without sharing them did you? I found this recipe on Our Best Bites. Well, I actually found it in their cookbook, but it is posted on their blog too.  This recipe is another example of altering a recipe to use ingredients you have one hand. The original recipe calls for linguine noodles. Well, I discovered I liked the shells better by accident. I wen't to make this dish one day. I had the water boiling and the sauce ready to go. I go  to get linguine noodles out of my cupboard and I was out. I was pretty much out of every kind of noodle I normally have except for the shells. I think the shells are great because they coat in the sauce better. Well, they have little gooey pockets of  sauce inside some of them that you don't get with the linguine. I also don't tend to keep fresh cilantro in my fridge because most of it ends up in the garbage. I add a little bit of dry cilanto to the sauce instead of garnishing the dish with fresh cilantro. However, I would recommend leaving the dry cilantro out of the sauce and topping with the fresh cilantro if you are the kind of person that keeps it around.  We'll also pretend that I have peanuts instead of cashews on top. Sorry, I didn't realize I was out of peanuts and thought the bowl looked incomplete without them.

Thai Peanut Noodles
Adapted from Our Best Bites
  • 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
  • 1 tsp dry cilantro
  • 8 oz. small shell noodles (You can also use linguine or Udon noodles)
  • Chopped green onions
  • Chopped peanuts
Prepare noodles according to package instructions. While noodles are cooking combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, garlic, and dry cilantro in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Pour sauce over cooked and drained noodles. Toss to evenly coat all noodles.  Garnish with chopped green onions and chopped peanuts.


  1. YUMMY!!!! I love Thai food. I would love it if you would be willing to share at our party going on now-Monday. Thanks


  2. This looks so yummy. And I agree that the shells would hold in little bits of that delicious sauce - great happenstance. Thanks so much for sharing at our Link It Up Thursday party.

  3. Oh yes!!! THANK YOU! My family will soon thank you too!

  4. Hi Erin,
    Your Thai Peanut Noodles looks like a delicious bowl of goodness that we would just love. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  5. This looks so delicious! Thanks for sharing at my party!

  6. Erin, I've got chicken defrosted and noodles to try this tomorrow night. Looking forward to it. Thanks so much for linking up with me last week on "Thriving on Thursdays". The party starts again in a couple hours (Thursday our time here in Australia) and I'd love for you to stop by again if you get a minute.

    Anne @ Domesblissity

  7. Oh yum! I love this flavor. I'm just sad, because my hubby doesn't care for it. :(

  8. Erin, I made this tonight and it was delicious! I loved it. So simple and all the flavours of Thai food from basic pantry ingredients. This one's a keeper! Thanks for sharing at my Thriving on Thursday party last week.

    Anne xx

  9. Thanks for linking up to Show Your Stuff, you are welcome to come back:


  10. Looks nice. You might be interested in this post I did on Thai fish sauce. http://caroleschatter.blogspot.co.nz/2012/03/fish-sauce.html


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