This post has been moved to my new blog.
You can find it here: Spicy Peanut Noodles on The Creekside Cook
I’m so honored to have inspired a new recipe for you! Yours looks far more elegant than my rendition. . . I like the idea of the Sirrachi sauce and the citrus!
And your photography is stunning, as always!!!!
I can hardly wait to try this one out. Any suggestions on what to serve with it?
Thanks Jenn & thanks even more for the inspiration!
KJ – this would be great with sauteed pork chops or chicken breasts, roasted chicken, some nice grilled steak. I would use the same Asian inspired flavors to make a marinade for the the protein – a little marinade before grilling or sauteeing, or reduce a sauce for over the meat. I would leave the peanut butter out of that one though. Yum!
I love green measuring cups .. things just taste better when you use them! : )
What a find your website is! Beautiful recipe, photos and writing–thank you.
Those green measuring cups are one of my favorite things ever, Mark!
Benita – thanks so much and welcome! Love your website too and hope to see you again soon.
I found these on Foodgawker and I am so glad. I love peanut noodles, but I thought they would be hard to make. These look so simple that I just have to try them. thank you SO much!
This will go on my to-try list for sure. I love your recipes!
Looks so good. I absolutely love noodle dishes. I’m not huge on peanut butter so I would go light on it but I still appreciate it’s addition to the dish!
thanks Vicky – and I was not a huge fan of the idea of the peanut butter either, and I did cut it down to 1/3 of a cup, but you really don’t taste “Peanut Butter!” – it is a subtle note, that if you didn’t know, I am not sure you would be able to figure out. Hope it works well for you!
Great recipe and great website. I used rice noodles and before I put in the sauce cracked three eggs in to scramble to make it a main dish. Thanks!! :)
Hi Heather and thanks – I keep working on variations too & loving all the different ways of having them!
I made these tonight…very good! However, it calls for 1 cup of chicken broth, and if you read it you only use 1/2 of that. So where does the other 1/2 go? It was really good just using the 1/2 cup, anyways…..thanks for a good and healthy recipe!
This looks AMAZING… How does it compare in taste to Pad Thai? Similar? (Obviously you’d add in the egg and whatever meat/tofu)
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Hi Penny – so sorry that I missed your question before. The additional chicken broth is in case the sauce needs to be thinned out at all – I like to warm it ahead of time, just in case.
SnowWhite – Pad Thai is more complex I think, which makes sense since the broth for that can take quite awhile, and this is pretty much a fly by the seat of your pants kind of meal – the sauce is ready by the time the noodles are cooked!
This recipe is SUPERB! I’ve never made any sort of Asian themed dish before so this was slightly nervous but it was positively delicious. I’ve now made it three separate times and all of my friends have been impressed and asking for the recipe. Thank you so much for this fantastic addition to my cooking repertoire!
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I love the idea of adding peanut sauce to the noodles. I have tried similar noodles before and its such a flavorful, quick dish
HIGH FIVE!! This was BY FAR the best recipe I have tried from Pinterest. I can’t wait to share your genius with my friends!! Thanks for posting…you made me look like a Dinner Wizard
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