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    You are in: Home / Recipes / Spicy Thai Peanut Noodles Recipe
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    Spicy Thai Peanut Noodles

    Spicy Thai Peanut Noodles. Photo by bekajoi

    1/4 Photos of Spicy Thai Peanut Noodles

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Lady Clare's Note:

    A lovely spicy, peanuty sauce over spaghetti noodles and vegetables. I really prefer natural peanut butter in this, but that is up to you. Altering the peanut butter and honey can dramatically change this dish, so if you don't like it one way, try it again altering some ingredients.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook 8oz pasta (spaghetti or linguine) until done and set aside.
    2. 2
      Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
    3. 3
      Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
    4. 4
      Cook over medium heat until peanut butter and honey melt and sauce is heated through.
    5. 5
      Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.

    Ratings & Reviews:

    • on October 29, 2008

      55

      This was just what I was craving--two helpings-worth! I used chicken broth and added chicken with the vegetables. I loved the ginger and pepper flakes...that made the dish! I did cut back on the cumin; even though I love it, it doesn't love me. Will definitely make this again and again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2013

      55

      This is amazingly good!! I had about 12 ounces of pasta and doubled everything except the soy sauce. I also used more vegetables (broccoli, carrot, mushroom) than called for. It is so easy and delicious! I had cooked chicken earlier in the week, so all I had to do was cook the pasta and veggies. I used a 6 qt pan to cook the pasta. Drained the pasta and returned to the pan. I then got out a 5 qt. saute pan and stir-fried the veggies. Turned them out in the pasta pan and then made the sauce in the saute pan. Returned everything to the saute pan and mixed it all up. Only 2 pans to wash--that was spectacular!! The only change I would make would be to add some green onions and really load up on extra veggies. Snap peas and baby corn would be great! That is strictly for our own preference, it was wonderful as written. It is very spicy, so you may wish to cut back on the heat. Lady Clare, thank you for your fantastic recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2013

      55

      I accidentally made this without cooking the vegetables, and it still turned out great. I had no mushrooms so I added more bell pepper and broccoli. Also added chicken, and used udon noodles. Very tasty sauce! Next time I'd top with fresh cilantro and maybe chopped peanuts.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Spicy Thai Peanut Noodles

    Serving Size: 1 (170 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 440.7
     
    Calories from Fat 66
    15%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 1038.8 mg
    43%
    Total Carbohydrate 79.4 g
    26%
    Dietary Fiber 5.2 g
    20%
    Sugars 17.1 g
    68%
    Protein 17.3 g
    34%

    The following items or measurements are not included:

    vegetable stock

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