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Thai Peanut Noodles

(recipe, Carrie Stewart)


  1. ½ cup chicken broth
  2. 3 Tbsp. creamy peanut butter
  3. 1 to 2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
  4. 1½ Tbsp. honey
  5. 3 Tbsp. soy sauce
  6. 1½ Tbsp. fresh minced ginger
  7. 2 to 3 cloves garlic, pressed or minced
  8. 8 oz. Udon or linguine noodles
  9. Chopped green onions
  10. Chopped cilantro
  11. 2 limes, cut into quarters
  12. Chopped peanuts
  13. Tofu


  1. 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.