Spicy Peanut Butter Noodles

Bring a large pot of water to boil and cook the noodles according to the package instructions. (My Thai noodles said for a pan noodle, soak them. However…. I found them a little too chewy that way, so no matter what, follow the boiling instructions on the package.)

Add olive oil to a pan, add garlic and cook till fragrant, about 2-3 minutes.

Mix peanut butter, soy sauce, broth, rice vinegar, sesame oil, sriracha, and honey. (I forgot to get some peanuts, so I used the rest of some crunchy peanut butter to my sauce, about 1/3).

Add noodles and half the peanut sauce to the pan. toss to coat. Add more peanut sauce if you like or add more if you had a lot of noodles and need more sauce. (I ended up using all my sauce, and honestly could have used more, so I’ll adjust the amounts below. Also, unlike the way I added the sauce, I think now it’s best to add the peanut sauce to the pan, melt that down a bit, then add the noodles. I think it’ll blend better that way.)

Top with red pepper flakes, crushed peanuts (i forgot peanuts so i did not top with them), green onion or sesame seeds. Serve and enjoy.

Ingredients

• 16oz rice noodles

• 4 cloves garlic

• 1 tablespoon olive oil

• 1 cup creamy peanut butter

• 5 tablespoons low sodium soy sauce

• 1/3 cup broth or water

• 1 tablespoon rice vinegar + 1 teaspoon

• 1 tablespoon sesame oil + 1 teaspoon

• 2-3 tablespoons sriracha

• 1 tablespoon honey +1 teaspoon

• 1/2 teaspoon red pepper flakes

• unsalted peanuts, crushed