I had a craving for some not-so-spicy peanut butter noodles tonight. They turned out very good – which made my tummy happy.
Be sure to use natural peanut butter and not the more common PB’s that stay blended. The oil in the natural PB makes the sauce what it is. As always, I use lower sodium products where I can. If you like the salt, feel free to use normal chicken broth and soy sauce. For the garlic chili sauce you can use pretty much any type – as long as it has some heat to it 😉 I used the Maxchup brand, I really enjoy their products – though I well realize that not everyone has access to a good Asian selection.
I hope you enjoy the recipe – to which I will add: the sauce itself would work well over rice noodles or even Jasmine rice as well.
Thai Inspired Peanut and Chicken Noodles
1/2 cup lower sodium chicken broth
1 tsp ground dried ginger
3 Tbsp lower sodium soy sauce
1/4 cup chunky natural peanut butter
1 1/2 tablespoons honey
2 tsp garlic-chile sauce
1 tsp dried diced garlic
1 12.5-ounce can chicken breast, drained
8-ounces spaghetti, broken in half
1 Tbsp freeze-dried chives
In a medium glass bowl combine the chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic. Whisk to combine. Cover tightly and let sit in the refrigerator for a couple hours to meld.
Bring a pot of water to a boil. Add noodles and cook for time on package. Drain carefully.
Meanwhile, in a medium saucepan over medium heat, warm up the sauce along with the drained chicken and chives till just simmering.
Add the drained noodles into the sauce pan and toss to coat.
Serves 2 to 3, depending on appetite.
– Photos by Kirk Kirkconnell –
– I ran the calorie count for the recipe. The full recipe contains about 1,600 calories (depending of course on brands used).