This recipe from Sandra Lee’s Semi-Homemade Meals is actually called Spicy Peanut Noodles, but it’s basically a variation on Pad Thai.
As usual, Sandra’s recipes are a breeze to make. I failed miserably at trying to make a custard pudding recently and writing about this recipe renews my self-confidence in the world of cooking.
My custard still tasted ok, but it would have been delicious if the consistency was right.
Sandra, thankfully, gives you little room to fail. She gently holds your hand through every recipe in this book. I haven’t failed a recipe of hers yet.
Let’s keep our fingers crossed though. You never know.
What you’ll need
- 8 ounces of soba noodles
- 3/4 cup of peanut butter
- 1/2 cup of reduced sodium chicken broth
- 3 tablespoons of honey
- 2 tablespoons of dark sesame oil
- 2 tablespoons of soy sauce
- 2 teaspoons of Thai seasoning
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of peanuts, chopped
- 1 scallion, sliced diagonally
The first step is to boil the soba noodles. This isn’t hard. Just boil some water and cook the noodles for 4-5 minutes. Drain the water when it’s ready, cool the noodles, and set aside.
The next step is to prepare your peanut butter sauce by whisking the peanut butter with the chicken broth, honey, sesame oil, soy sauce, Thai seasoning, and the red pepper flakes.
When everything is whisked together, just pour on top of the noodles, sprinkle some peanuts and scallions and you’re good to go!
This was so much easier to make than my custard pudding dish, let me tell you! I feel slightly redeemed. Don’t feel sorry for me though. I’m not down for the count. I’m gonna get right back up and knock that pudding senseless.
When I do, you’ll all hear about it.
For now though, look at this deliciousness.