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.