Thai Noodles Recipe
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Thai Noodles Recipe

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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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 4 ounces uncooked spaghetti
  • 1/4 cup chicken broth
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons honey
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1 green onion, chopped
  • 2 tablespoons chopped peanuts

Nutritional Facts

1 cup: 413 calories, 13g fat (2g saturated fat), 0 cholesterol, 368mg sodium, 59g carbohydrate (11g sugars, 4g fiber), 17g protein.


  1. Cook spaghetti according to package directions. Meanwhile, in a small saucepan, combine the broth, peanut butter, honey, soy sauce, garlic and ginger. Cook and stir over medium heat until heated through.
  2. Drain spaghetti; toss with peanut butter mixture. Garnish with onion and peanuts. Yield: 2 servings.
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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jnestler User ID: 1140894 113218
Reviewed Apr. 15, 2012

"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."

KailuaMama User ID: 6431360 65402
Reviewed Apr. 5, 2012

"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!"

jadedraven User ID: 2665649 208203
Reviewed Apr. 28, 2011

"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."

LatelyLisa User ID: 5581400 143516
Reviewed Nov. 24, 2010

"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."

MS LISA User ID: 5279129 113188
Reviewed Jul. 19, 2010

"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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