Thai Peanut Noodles

When I was still single, invited this guy over for dinner. In an effort to impress him, I made this chicken/noodle/peanut sauce recipe. As we were eating, he was like, "Peanut butter noodles!" I was so annoyed that he would describe my practically gourmet meal in such a mundane way. Alas, that really is what it is, so now we just embrace it.

 

The above picture was taken tonight when we threw something tonight. It's delicious! We used leftover noodles, and frozen veggies on the side. Also, this version was meatless, but it can be made with chicken as well. This meal is also super fast, which makes it even better.

Thai Peanut Noodles

AKA


 Peanut Butter Noodles

• 1/2 cup green onions, diced
• 4-5 cloves of garlic, minced
• 1/2 cup shredded carrots
• ~ 2-3 cups cooked long pasta noodles (spaghetti, linguini, fettuccine, angel hair, etc.)
• 2 Tbsp sesame oil 
• 1/2 cup shredded carrots
• Optional: shredded or diced chicken

Sauce: 

• 1/2 Tbsp ground ginger (or 1 Tbsp fresh)
• 1/4 cup honey OR 2 Tbsp brown sugar
•  1/3 cup peanut butter (chunky preferred)
• 3 Tbsp soy sauce
• 3 Tbsp rice or apple cider vinegar
• 1/2 Tbsp chili-garlic sauce

Instructions:

•  In a wok or large skillet, heat sesame oil. Add cooked pasta, green onions, carrots, and garlic. Mix well and allow to heat through.
• Meanwhile, in a small sauce pan, combine all sauce ingredients over medium heat. Stir until heated through and peanut butter is completely melted.
• Pour hot sauce over noodle mixture. Combine.
• Garnish with additional chopped green onions and chopped peanuts. Serve with additional steamed vegetables. (We often use broccoli and cauliflower, but any stir fry vegetables work too.)