Peanut Noodles

22 02 2009

(4 servings)

Ingredients:

8 oz uncooked Thai Kitchen rice noodles
1 cup homemade chicken broth (see recipe)
2 tbsp peanut butter *
1 tbsp soy sauce (make sure it’s GF!)
1/2 tsp hot sauce
1 medium sweet red pepper, chopped into cubes
2 tbsp fresh ginger (I use the kind in a squeezy tube)
1 garlic clove

Directions:

thai rice noodles

thai rice noodles

Boil water for noodles.  When boiling, remove from heat and add noodles.  Let soak for 10-15 minutes.  Set aside.

In a medium bowl, whisk together chicken broth, pb, soy sauce and hot pepper sauce.  this will take a lot of whisking until you get a decent texture.  (if you want a thicker sauce, use a little less broth)

Heat chopped red pepper, ginger and garlic in a pan for a few mi

red peppers and ginger

red peppers and ginger

nutes.  Add peanut sauce, cook while stirring for another 3-5 minutes while sauce thickens.

Transfer mixture to noodles, toss and enjoy!

oodles of noodles

oodles of noodles

* This recipe is based on a WW version that calls for low-fat peanut butter.  I used natural, organic PB because it has no additives, and the lowfat versions all have high-fructose corn syrup snuck in or other bad things listed as an ingredient.

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