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#SNAPChallenge Thai Peanut Noodles

Tonight I fixed Thai Peanut Noodles for dinner.  I am not necessarily a big fan of a peanut sauce, but tonight’s dinner was great.  This recipe took just a few minutes to fix which makes it a great after work dinner.

The sauce was the key part of dish and to make it you’ll need the following:

  • 1 tablespoon of creamy peanut butter
  • 1/2 cup of chicken stock (I used the bones from my chicken thighs to make the stock)
  • 1 teaspoon honey (I considered honey a condiment, so this wasn’t cheating – do you agree?)
  • 3 tablespoons of soy sauce (condiment)
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • 2-3 teaspoons of Sriracha
Mix all these ingredients into a pan and heat until the peanut butter melts and everything comes together.  I decided to take the easy route and put all of these ingredients into a Pyrex bowl and microwaved it for 30 seconds, then whisked it all together.
I served this sauce over rice noodles which were mixed with steamed broccoli, carrots and a left over chicken thigh.  I think a bit of lime juice would have really brightened up this dish, but I didn’t buy any.  This recipe made enough sauce for two full servings of noodles (which I will eat tomorrow for lunch).

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