Quick Thai Peanut Noodles

When I get busy, I turn to noodles. In the time I can boil them, I can usually assemble a sauce and add-ins and then it's just a matter of tossing it all together and grabbing a fork — or chopsticks. It's a great go-to meal, especially when I feel like my schedule doesn't allow for me to eat, much less cook. This takes less time than going to a restaurant, having pizza delivered, or running out to pick up some fast food. And it tastes great!

For me, this dish is about the sauce. i like to put mine together with an immersion blender and I often double or triple the amounts called for in the recipes to make sure I have some on hand for even quicker meals later in the week. Then the add-ins get dictated by what I have on hand. So while I'm calling for peppers, asparagus, chicken, and green onions, that means if you have some leftover pork, zucchini, hot peppers, and edamame — that's what goes in your noodles tonight!

I usually pair this dish with a glass of honey-sweetened tea or lemonade. Then I grab my yard shoes and go out to rake a bit more before it gets dark. After all, 'tis the season!

Quick Thai Peanut Noodles

  • 1 T. sesame oil
  • 2 T. peanut butter
  • 2 T. toasted sesame oil
  • 1 T. soy sauce
  • ½ tsp. rice vinegar
  • 1-3 T. sriracha hot sauce
  • 1-inch piece of ginger, grated
  • 1 clove garlic, minced
  • Juice and zest of 1 lime
  • Juice of 1 orange
  • 1 lb. egg noodles or spaghetti
  • 1 yellow pepper thinly sliced
  • 8 oz. asparagus, trimmed and cut into bite-sized pieces
  • 1 lb. cooked, diced chicken
  • 2 tablespoons green onions, thinly sliced

To make the sauce, put all the ingredients into a glass measuring cup or a small bowl and whisk, or place everything into a blender and blend until the sauce is smooth and creamy, about 2 minutes. Set aside.

Boil the noodles according to the package instructions. Drain and set aside.

Thinly slice the pepper and the asparagus. In a non-stick skillet, heat 1 tablespoon of sesame oil; add the pepper and asparagus. Sauté for 2 minutes, until slightly softened. Add the noodles and diced chicken to the pan and toss. Add ½ to ¾ of the sauce and mix to coat all of the noodles. Reserve the remaining sauce to drizzle over the noodles when serving.

Top the noodles with green onions. Serve with the extra sauce.

  • Yields: 4 servings
  • Preparation Time: 15 minutes

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