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Emily Jacobs

Thai Peanut Noodles



I get so happy when I can stretch out a sauce or dressing to make 2 dishes. I had leftover Peanut Dipping Sauce from Chicken Satay and used it to make delicious and easy Thai Peanut Rice Noodles. The peanut sauce creates such a creamy texture on the noodles. This makes an excellent main course with a side of green veggies or you can serve as a side dish to simple grilled meat or fish. I made my dish with Brown Rice Noodles but this can be prepared with Whole Wheat Udon Noodles or Whole Wheat Spaghetti. You really can't go wrong here!


Serves 4

  • 1 cup chicken stock

  • 1/2 cup natural chunky peanut butter

  • 2 tbsp honey

  • 3 tbsp reduced sodium soy sauce

  • 4 tbsp sweet chili sauce

  • 1 tbsp minced fresh ginger

  • 4 garlic cloves minced

  • Juice of 1 lime + extra slices for serving

  • Cilantro for serving

  • Peanuts for serving

  • 16 oz Brown Rice Noodles or Whole Wheat Spaghetti

  1. In a small pot on the stove heat chicken stock, peanut butter, honey, soy sauce, chili sauce, ginger and garlic. Let it come to a gentle simmer and continue to cook for 10 minutes. The sauce will reduce and become thick. Squeeze in 1 lime and stir. Take off heat and set aside. If using frozen sauce from the Chicken Satay defrost in the fridge overnight, warm in a small pot while the noodles are cooking. You can squeeze in more lime juice if desired. If you are making the sauce for the first time you will have some extra, which you can freeze for a later use.

  2. Meanwhile cook noodles according to package instructions. You will want to rinse the noodles when they are finished to prevent sticking. Return noodles back to the pot they cooked in, stir in sauce a few spoonfuls at a time until everything is coated. Pour into bowls and top with Cilantro, Peanuts and a squeeze of lime

Chicken Satay Recipe



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