This incredibly quick and easy lunch or dinner can be made in less than 30 minutes and is loved by both kids and adults! Feel free to add 2-3 ounces of shrimp or grilled chicken or steak per serving to make it a little more hearty!
1/2 cup chicken or vegetable broth
3 tablespoons creamy peanut butter
1–2 teaspoons Sriracha chili sauce, plus more for serving if desired (see note below)
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons finely minced fresh ginger
3 cloves garlic, pressed or minced
8 ounces linguine noodles
1 bunch chopped green onions
1/2 cup chopped cilantro
2 limes cut into quarters
1/4 cup chopped peanuts
Shrimp or grilled, sliced chicken or steak (about 8-10 ounces)
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.
To prepare sauce, in a separate sauce pan, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic. Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. Serve immediately.
A little note about Sriracha: 1 teaspoon is mild with a bite, 1 1/2 teaspoons is medium, and 2 is pretty hot. You can always err on the side of caution and not add too much, then allow people to add more Sriracha to their own servings according to their personal tastes. You may also choose to leave it out for zero spice at all.
Keywords: thai peanut noodles