Thai Peanut Noodles

By Stef -

So this had really good flavor, but could have used some protein with it since we weren't full afterward. Also, I put 1 tsp. of the Srirachi chili sauce in it and it was really hot- almost uncomfortably hot. Jared has a high tolerance for heat and he agreed, so next time I will put 1/2 tsp in. I really loved the peanuty taste and this was easy to make.
I would give this an 8 and Jared said he would also give it an 8, but only if it was paired with chicken (whatever). I will definitely make this again.

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.

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