Thursday, April 16, 2009

Thai Peanut Noodles with a TIP~ 4.16.09

It looks like the Thai Peanut Noodles have won that little contest over there. So, here goes.

I found these via Our Best Bites (which you'll see a link to on my sidebar). Great recipes over there by 2 lovely ladies. I have my eye on several and you will certainly find one, two or a dozen that you'd like to try, so check them out!

A few weeks back we celebrated my cousin Karen's 50th birthday while her daughter, Brooke, and grandson, Shane, were in town. Brooke's a faithful reader over here and at She's a Crafty Pumpkin and my second cousin!

there's mom getting the cake ready and see in the bottom corner, those are the noodles!

Anywho, we decided to throw Karen a Asian Fusion party. Fusion b/c we had an eclectic mix of foods and it just sounds so sassy to say "Asian Fusion", don't you think?

We made a delicious Asian Chicken Salad, Thai Peanut Noodles, heated up some pre-made egg rolls and had a couple dips thrown in for good measure. The highlights were the chocolate fountain and the Italian Creme Cake. Mmmmm.... delicious.

However, I thought these thai peanut noodles were especially lip delish. I made them up earlier in the day and absolutely
n o t
eating them! I've made them twice now and lowered the heat a good bit for the kids. They didn't get into them as much as their mum, but whatever, I love these noodles and will make them from time to time as they are simple, simple!

Here's what you need:

1/2 cup chicken broth
3 Tbsp. creamy peanut butter
**1-2 tsp Sriracha chili sauce (1 is mild w/ a bite, 1 1/2 is medium and 2 is HOT)
1 1/2 Tbsp honey
3 Tbsp. soy sauce
1 1/2 Tbsp. minced fresh ginger
2-3 cloves garlic, minced
8 oz of linguine or Udon noodles (I used linguine)
chopped green onions
chopped cilantro
2 limes, cut into quarters
chopped peanuts

Bring a large pot of water to a boil and then salt it. Add your noodles. Remember the recipe calls for 8 oz, so if you make a whole package, be sure to double your sauce!!

In a medium saucepan, combine the PB, chili sauce, chicken broth, honey, soy sauce, ginger and garlic over medium-low heat. Whisk together until smooth and warmed through. Taste as to adjust the heat level to your liking.

Once the noodles are done cooking, drain and put them back in the pot. Add the Peanut sauce and combine.

Serve it up in bowls and let everyone add their own toppings: green onions, cilantro, lime and peanuts! I like it all and the lime juice really makes these noodles sing!

**NOTE about the Sriracha chili sauce- it's HOT and I am a complete wus when it comes to spicy foods, but this is an essential ingredient and I love the background heat that it added to the noodles. I found it to be cheapest at Wal-mart and almost a dollar more at my grocery store!

Now here's a great tip for chopping up herbs, like the cilantro in this recipe. I love this trick b/c the herbs don't fly off your cutting board and it's seriously QUICK!

Get a small cup and toss in some herbs. Here I have flat leaf parsley that I've cut off from a big bunch of parsley.

Grab your kitchen shears. If you do not own these, please go put on a pair of shoes and grab your keys and get yourself a nice pair. I could not survive in the kitchen without them. They are indispensable!

For those of you who have them, let's continue, the others will catch up later...Put your shears in the cup and start cutting up those herbs!

Voila! Perfectly cut up herbs and no mess but a cup.

Coming up next post...
Addictive Sweet Potato Burritos- oh my!


  1. Good tip, Crafty! I made a real mess cutting fresh herbs with a knife on my cutting board once!

    These noodles sound really tasty!

    However, I'm hesitant about these Sweet Potato Burritos.

    It just doesn't strike me as a good combo....Can you change my mind???

  2. I can not wait to make these Christina!

    Thai food is my fav!!!!!!!