Thai Peanut Noodles
My husband and I love these sweet and spicy noodles, but since our son is allergic to peanuts we like to reserve them for an after- the-kids-go-bed-at-home-date-night meal. I think they’re just as good as takeout.
Thai Peanut Noodles
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 2 pounds boneless, skinless chicken, cut into strips
- 2 Tablespoons olive oil
- 16 ounces linguine noodles
- 1 cup snow peas (could substitute broccoli)
- 1 cup red bell pepper, cut into strips
- 1 cup baby carrots or thinly sliced carrots
- 1 cup water
- 4 Tablespoons lime juice
- 6 Tablespoons creamy peanut butter
- 1 Tablespoon Sriracha chili sauce (more or less depending on heat preference)
- 3 Tablespoons honey
- 4 Tablespoons soy sauce
- 3 teaspoons ground ginger
- 2 teaspoons minced garlic
- 1 cup peanuts
- 0.5 cup cilantro, chopped
- 3 medium limes, wedged
Directions:
In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.
Freezing Directions:
Prepare noodles as above. Do not add garnish. Allow to cool, then portion into freezer bags or containers. Seal, label, and freeze. To serve: thaw in fridge. Reheat in microwave in a covered, microwave safe bowl, or on low in a large skillet on the stovetop. Add a little water if noodles seem to gummy to help the reheating consistency. Serve with peanuts, limes, and cilantro for garnish.
Servings: 6
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Weekend Wander at While He Was Napping
Delicious! I have made Pad Thai several times from various online recipes but this sauce was by far my favorite! I made a few minor modifications: I used chicken stock instead of water and we always like to scramble a few eggs and toss them in the mix (like our local Thai restaurant!). Oh! And I used shrimp instead of chicken because I also served yellow chicken curry! Great recipe!
So glad you liked it! I’ll have to try it with shrimp! yum
[...] Thai Peanut Noodles: Jared and I love these sweet and spicy noodles, but since our son is allergic to peanuts we like to reserve them for an after- the-kids-go-bed-at-home-date-night meal. I think they’re just as good as takeout. [...]
Do you think almond butter would work in place of peanut butter?
I think it would work fine, it would just have a slightly different flavor.
Made it tonight it was fantastic this was my second receipe i’ve made from here (the first was ceaser cicken sandwich) and they were both amazing i’m hooked on this site now :)
I’m so glad you liked them! It’s one of my favorite meals :).
Just made these tonight and even though I totally forgot the chili sauce it tasted really good. I doubled the recipe so that I could put away a few freezer meals and it worked great. Because I didn’t have big enough pots I only made enough noodles for one and I figure I may just cook the second batch when I pull the rest out of the freezer as they only took 5 min. Thanks for the recipe!
Glad you liked it and thanks for the alternate freezing suggestion too!
This is simply delicious and simple….make it :)