So I have a serious addiction to Asian noodles. It's very dangerous and can be extremely expensive to treat. The problem has been simultaneously worsened and cured by my time in Louisiana--worsened because I want it more than ever before and have yet to find some place to get my fix and better because I've yet to discover a place where I want to drop cash for noodles.I do have to say that if someone has a copycat recipe for Noodles and Company's Bangkok Curry, I will seriously love you forever--like dedicate our first cookbook to you, name my next child after you, whatever it takes! I miss it so much it hurts.
This is a modified recipe from Allrecipes. Don't be scared of peanut butter in the sauce--although it sounds gross, it's a pretty solid staple in peanut-sauce-y dishes because of it's smooth texture and intense peanut flavor. Even better, it's fresh, quick, easy, relatively healthy, and addictive--for us, this is Asian takeout, minus the takeout!
Thai Peanut Noodles
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
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.
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YUMMY! I've been hankering for something along this very line. I love pad thai, love all asian noodley kinds of things, love peanut butter...pretty much this recipe. I'm thinkin' it's what's for dinner some time this week.
We LOVE these noodles. It's on our list of favorite go-to meals. We usually do it with the chicken so it's a good one-dish meal, and I love how quick and easy it is.
Some advice- follow Kate's hints on the spiciness level! The first time I got this recipe from her I put in the full 2t and it was waaay to spicy for me (but we all know I'm a wimp)so I usually just put in barely a t, maybe a half, lol.
YUM!
Hi, where can I find this Sriracha chili sauce? Thanks
Jennifer--you should be able to find it in the Asian food section of the grocery store. It's in a tall, skinny bottle with a bright green lid and it has a picture of a chicken on it. Good luck! :)
So would it be too spicy for kids? I mean, if I even did a half like Sara suggested, would it be too spicy for them? This looks so good, and I have shrimp in my freezer right now...
We LOVE anything THAI! Oh my this looks good. Adding a link to my menu plan!
I have been craving this like crazy ever since you posted it on Monday and I finally made it today. Ahhh, heaven!
Marcy- I would just add a few drops first and then taste it. You can totally make it not-spicy. When I make it Tyler eats it up, so just start with a tiny bit and add until it has some flavor, but not too much heat.
Holy crap. This is THE MOST AMAZING THING I HAVE EVER EATEN. Thanks for the recipe!
I got all the ingredients for this at the store today. I can't wait to make it! We are also going to try the lemon herb fettucini and white chicken chili this week. YUM!
That was delicious! I think this is going to be Our Best Bites week at our house. Recipe number two - total success. I love your website! Do you guys have a cookbook?
So stinking good that I almost went into a coma from eating too many. Yummy Yummy :)
I finally made this recipe after many times having it on the menu and not getting to it!
We LOVED this recipe! The kids were a little sensitive to the little extra sriracha sauce that I added. Oh well!
I finally made this recipe after many times having it on the menu and not getting to it!
We LOVED this recipe! The kids were a little sensitive to the little extra sriracha sauce that I added. Oh well!
About how many does this recipe serve?
LAC--I would say roughly 4...
Thanks you so much for the recipe! We LOVED it!
OK - I'm convinced - this will be on the table tonight. Many thanks!
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I like using peanut butter in savoury dishes like this.
I just tried this tonight and it was really good! I made it with chicken and we loved it. I've really been enjoying your blog, it looks so pretty and your recipes are easy to follow and look so delicious! Thanks for all the cooking inspiration!
Ooohhh!!! This was delicious. Must have passed it by the first time it was posted so I'm glad you linked it from the beef skewers!! Thank you!! I ate WAY too much because I couldn't help myself!!!
I just made this Monday. Every single person in my family of 6, with kids ages 10-2, loved it. Most of them even had seconds and thirds. Thanks for a keeper.
We tripled the recipe for seven adults, and it was delicious! Be careful not to overcook the sauce, though. We did, so it turned out a little dry. Next time (tonight!) we'll be sure not to overcook the sauce. Awesome recipe - spicy and addictive!
This has got to be one of my favorite dishes ever!! I make it weekly now, and even made up a half batch for me and DD for lunch yesterday. I cannot get enough!!
Oh and as far as spice, we've found that 1 tsp is really quite spicy, 3/4 tsp is perfect. The thought of 2 makes my stomach churn in pain.
I am eating these as I type this. HEAVEN!!
I used 1 1/2 tsp of Sriracha and might go for 2 next time, but I like my spice! Didn't have the patience to wait and cook chicken, but will try that next time.
Definitely a keeper!
My family absolutely loves this dish! I double the recipe because the leftovers are fabulous. Added shrimp tonight, Yummy.
Love this recipe!! my sister made something like this with added cucumber which gave it a fresh cool crunch(small to medium size pieces). I think it would be fine to add some bean sprouts as well to give it that Pad Thai taste.
oh yeah.. I doubled the recipe, too!!
Hey I just visited your blog for the first time yesterday after seeing a recipe of yours on the Mels Kitchen Cafe (which has already become a regular in our house.) I saw these noodles and knew I had to try them. They were soo good. I've tried asian peanut sauce noodles before but even my husband said these are so much better than the other recipes we've tried. Can't wait to make this again with the extra ingredients that I have.
Made these for dinner last night. Very yummy, but the sauce was a little runny. Any advice on thickening it up? Do I just need to cook it on the stove longer to reduce it, or is there something else I can do? Thanks!!
I made these for dinner last night & they were delightful! We're steak & potato people but this was such a nice and easy summer dinner. I cut up some chicken cooked on the stovetop while the water was boiling for the noodles. Then I just made the sauce in the pan with the chicken drippings. I didn't have any of the special chili sauce so I used about 1/2 tsp. red pepper flakes to give it a little kick and I didn't have linguine noodles so I used fetuccini noodles. Still a huge success! Thank you so much!
I'm a sriracha wimp, 1 tsp. is too hot for me!!! I'll do 1/2 tsp. next time, and there will be a next time because these are really good! (except for the burning tongue!)
I'm a sriracha wimp, 1 tsp. is too hot for me!!! I'll do 1/2 tsp. next time, and there will be a next time because these are really good! (except for the burning tongue!)
I just discovered this blog and settled on this recipe because I happened to have almost all the ingredients in my kitchen already. This was seriously one of the best meals I've ever made on my own. I threw in some chicken to make it a one-dish meal and it was great! For the record, I used 1 and 1/4 teaspoons of sriracha which definitely gave it a kick. I can't even fathom how spicy it would have been with 2. I will definitely be making this one again and I'm excited to try out some others from the blog as well!
I just stumbled across this recipe and realized this is exactly what i've been craving for several days now. Making shopping list now. Mmm.
this recipe was so good :) I'm glad I could use up some of my asian ingredients because I bought chili sauce for a dish I made months ago and didn't know what else to use it for. I doubled it for a family of 5 and even with some having seconds there was a little left over. I also added thawed frozen asian vegetables (green beans, broccoli, chopped onion & mushroom) as well as chicken and shrimp. I think it would be better with just chicken since shrimp tends to add a more seafood type taste and this is more sweet. I did the 1.5 tsp (doubled for the recipe)chili sauce and only tasted a hint of it so I think others will be fine with that amount. For some reason it was cold when I served it so I might not have waited for the sauce to heat through since I just waited for it to blend..most recipes say wait til it simmers or boils and this didn't so I guess I forgot haha. Thanks again for a great recipe :)
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