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Pasta and Rice


Thai Noodles with Peanut Sauce

 

4 Servings


  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 teaspoon grated ginger root
  • ½ teaspoon crushed red pepper flakes
  • ½ cup chicken broth
  • 8 ounces uncooked rice noodles
  • 4 ounces bean sprouts
  • 1 medium red bell pepper, cut lengthwise into fourths then crosswise into thin slices
  • 2 medium green onions, sliced
  • 2 tablespoons chopped fresh cilantro

Mix peanut butter, soy sauce, gingerroot, and red pepper until smooth. Gradually stir in broth.

Heat 2 quarts water to boiling. Break noodles in half and pull apart slightly while dropping into boiling water. Cook uncovered 1 minute; drain.

Place noodles in large bowl. Add peanut butter mixture, bean sprouts, bell pepper, and onions; toss. Sprinkle with cilantro.

1 Comments
tharveyster 1 year ago
Delicious




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