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Peanut butter is one of Kelsie Wilson’s favorite foods. “I love it as a fresh-fruit dip, spread on pancakes, melted into oatmeal…and especially in this mild version of spicy Thai noodles,” says the Dallas, Texas reader.
This recipe is:
Quick
Nutritional Facts 1 cup (prepared with reduced-sodium broth and reduced-fat peanut butter) equals 413 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 368 mg sodium, 59 g carbohydrate, 4 g fiber, 17 g protein.
Originally published as Thai Noodles in Cooking for 2 Summer 2007, p13
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 15, 2012 by jnestler
I have made this recipe numerous times and it is a favorite of my family's. I add a little crushed red pepper (one tsp or so) for "zing" into the sauce! If the sauce is too thick, add a little more chicken broth (try 1 TBS at a time) until it is at the thickness that you prefer.
Reviewed on Apr. 05, 2012 by KailuaMama
I tweaked this recipe to fit what I had on hand. I used long rice, aka bean thread, as a base, cooked following package directions.In a large saucepan, I sauteed onions til translucent, then added the garlic and ginger. I happened to have fresh spinach and mushrooms on hand and added them to the onion mixture and sauteed until tender.In a separate small saucepan, I combined the broth, peanut butter, honey, and soy sauce.When all seemed ready, I added the peanut butter mixture into the onion mixture. It needed more broth to help it move so I splashed in a little more.Finally I served it all over the long rice.My hubby suggested that cilantro would be a great addition and I agree. I'm going to add that next time.I plan to put this recipe into my repertoire!
I tweaked this recipe to fit what I had on hand. I used long rice, aka bean thread, as a base, cooked following package directions.
In a large saucepan, I sauteed onions til translucent, then added the garlic and ginger. I happened to have fresh spinach and mushrooms on hand and added them to the onion mixture and sauteed until tender.
In a separate small saucepan, I combined the broth, peanut butter, honey, and soy sauce.
When all seemed ready, I added the peanut butter mixture into the onion mixture. It needed more broth to help it move so I splashed in a little more.
Finally I served it all over the long rice.
My hubby suggested that cilantro would be a great addition and I agree. I'm going to add that next time.
I plan to put this recipe into my repertoire!
Reviewed on Apr. 28, 2011 by jadedraven
I did not like this recipe at all. I usually love anything with peanut butter and i've had Thai noodles in peanut sauce before and it was quite good but i didn't like this at all...I followed all directions accordingly but I found the sauce cloying and gag-worthy...this goes into the fail pile.
Reviewed on Nov. 24, 2010 by LatelyLisa
I REALLY wanted to like this recipe. It did not taste good. The peanut butter was too thick (not like a light peanut sauce). My family did not care for this at all.
Reviewed on Jul. 19, 2010 by MS LISA
This is, by far, one of the best recipes I've made in so little time, with so few ingredients. This is totally addictive, and a definite "keeper" recipe !!
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