Speedy peanut noodles

Thai Peanut Noodles

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Full credit to ‘Our Best Bites’ for this superb noodle recipe. Simple ingredients combined with a twist.

Serve the dish as-is or – as we did – marinade cooked (chilled) prawns in lime juice and chilli and stir these through the noodles once the dish has been assembled. This creates contrast between the cold spicy prawns, the warm sweet & spicy noodles and the crunchy peanut dressing.

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter (I have used used crunchy which was fine)
1-2 tsp. 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 soba noodles
Chopped spring onions
Chopped cilantro/coriander
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.