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Easy Thai-Inspired Spicy Peanut Noodle Recipe

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Ingredients

Adjust Servings:
1/2 cup vegetable stock or 1/2 cup chicken stock
3 tablespoons soy sauce
2 - 3 tablespoons natural-style peanut butter
2 tablespoons honey
1 1/2 tablespoons fresh ginger minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes
3 - 4 garlic cloves minced
8 ounces spaghetti

Nutritional information

440.7
Calories
66 g
Calories From Fat
7.4 g
Total Fat
1.4 g
Saturated Fat
0 mg
Cholesterol
1038.9 mg
Sodium
79.5 g
Carbs
5.2 g
Dietary Fiber
17.1 g
Sugars
17.3 g
Protein
170 g
Serving Size

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Easy Thai-Inspired Spicy Peanut Noodle Recipe

Features:
  • Gluten Free
Cuisine:

This is amazingly good!! I had about 12 ounces of pasta and doubled everything except the soy sauce. I also used more vegetables broccoli, carrot, mushroom than called for. It is so easy and delicious! I had cooked chicken earlier in the week, so all I had to do was cook the pasta and veggies. used a 6 qt pan to cook the pasta. Drained the pasta and returned to the pan. I then got out a 5 qt. saute pan and stir-fried the veggies. Turned them out in the pasta pan and then made the sauce in the saute pan. Returned everything to the saute pan and mixed it all up. Only 2 pans to wash--that was spectacular!! The only change I would make would be to add some green onions and really load up on extra veggies. Snap peas and baby corn would be great! That is strictly for our own preference, it was wonderful as written. It is very spicy, so you may wish to cut back on the heat. Lady Clare, thank you for your fantastic recipe!

  • 50 min
  • Serves 3
  • Easy

Ingredients

Directions

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Spicy Thai Peanut Noodles, A lovely spicy, peanuty sauce over spaghetti noodles and vegetables. I really prefer natural peanut butter in this, but that is up to you. Altering the peanut butter and honey can dramatically change this dish, so if you don’t like it one way, try it again altering some ingredients., This is amazingly good!! I had about 12 ounces of pasta and doubled everything except the soy sauce. I also used more vegetables broccoli, carrot, mushroom than called for. It is so easy and delicious! I had cooked chicken earlier in the week, so all I had to do was cook the pasta and veggies. used a 6 qt pan to cook the pasta. Drained the pasta and returned to the pan. I then got out a 5 qt. saute pan and stir-fried the veggies. Turned them out in the pasta pan and then made the sauce in the saute pan. Returned everything to the saute pan and mixed it all up. Only 2 pans to wash–that was spectacular!! The only change I would make would be to add some green onions and really load up on extra veggies. Snap peas and baby corn would be great! That is strictly for our own preference, it was wonderful as written. It is very spicy, so you may wish to cut back on the heat. Lady Clare, thank you for your fantastic recipe!, I accidentally made this without cooking the vegetables, and it still turned out great. I had no mushrooms so I added more bell pepper and broccoli. Also added chicken, and used udon noodles. Very tasty sauce! Next time I’d top with fresh cilantro and maybe chopped peanuts.


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Steps

1
Done

Cook 8oz Pasta Spaghetti or Linguine Until Done and Set Aside.

2
Done

Saute Your Veggies of Choice I Prefer the Ones Abovein a Pan With a Little Oil, Until Cooked. Set Aside.

3
Done

Stir Together Vegetable Stock, Soy Sauce, Peanut Butter, Honey, Ginget, Cumin, Coriander, Red Pepper Flakes and Garlic in a Small Sauce Pan.

4
Done

Cook Over Medium Heat Until Peanut Butter and Honey Melt and Sauce Is Heated Through.

5
Done

Add Noodles, Stir Fried Veggies, Any Meat You May Include a Few Chicken Breasts Cut in Strips Is Good and Toss to Coat.

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Quinn Hughes

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