Source: Adapted from Our Best Bites
Ingredients:
1 cup chicken broth
1/3 cup peanut butter (can use either creamy or crunchy)
1/4 - 1/2 teaspoon chili garlic sauce (I tend to go higher with Lee Kum Kee brand, and lower with Huy Fong brand)
1 1/2 Tablespoon honey
1/3 cup soy sauce (maybe a splash more if needed)
1 teaspoon ground ginger
3 cloves garlic, minced
16 oz linguine rice noodles
2-3 green onions, chopped
1/2 lime, wedged
1/2 cup cilantro, chopped
1/2 cup peanuts, chopped
Directions:
Cook noodles according to package directions.
As the noodles are cooking, chop garlic, green onions, cilantro and peanuts and set aside.
To prepare the sauce, in a saucepan mix broth, peanut butter, chili garlic sauce, honey, ginger and minced garlic. Cook over medium-low heat, whisking constantly until the peanut butter melts and the ingredients are combined. Simmer gently for 2-3 minutes, until slightly thickened. The sauce will thicken as it stands.
When the noodles are cooked, drain and return to the pot. Add sauce, green onions, cilantro and peanuts and gently toss with tongs to coat noodles and distribute toppings.
Serve with lime wedges. If it sits for a bit before serving and gets too thick, just add a splash of broth or hot water to loosen it up. (Also helpful when reheating the leftovers.)
Notes:
This has been a go-to recipe for our family for years. Sam even requested it for a birthday dinner with grandparents back in the day (I think back then we served it with cooked cubed chicken, but normally we keep it meatless, which I like to have in the dinner rotation). I've tweaked ingredients and amounts according to what I like, and I have those jotted down on a splashed and running scratch paper in my recipe binder. Today I decided it was high time to get it posted on the ol' blog so I can remember my version and someone else can make it, too. Wow, it's been a while, but I think I'll be back soon with another asian noodle recipe that is in the same state of hard-to-read-ness in my file as this. Stay tuned!
