Spicy Peanut Noodles

Shrimp, peanut sauce and noodles oh my! What a great combination of flavors. Yummo!

The Soup Diva

  • 2 cups cooked protein (chicken, shrimp, or tofu suggested)
  • 8 oz medium rice noodles
  • 1 tbsp sesame oil (or other oil of your choice)
  • 1 tsp minced garlic
  • 1 tsp crushed ginger
  • 2 cups vegetables in bite-size pieces (shown here: broccoli and carrots)
  • 1/4 cup peanut butter (smooth or crunchy)
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp fish sauce
  • 2-3 tsp chili garlic paste
  • 1 14 oz can coconut milk
  • Salt and black pepper to taste
  • Scallions, cilantro, lime wedges, and/or chopped peanuts for garnish

Boil noodles until al dente and drain most of water. Heat oil in skillet on medium heat; add garlic and ginger, stir and then add vegetables and cook until starting to soften. Stir in peanut butter, soy sauce, honey, fish sauce, chili paste, and salt and pepper. Reduce heat when smooth and stir in coconut milk. Add additional seasoning as needed. Transfer noodles…

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Author: Tony Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist and blogger. My life is about my wife Laura of 18 years. We have a dog named Cody. I have worked in customer service and relations. Currently I work for Blood Assurance a regional blood bank contacting donors to donate blood. I graduated from Middle Tennessee State University in 1994, Hiwassee College in 1992 and Red Bank High School in 1988. Spiritually I am a member of St. Peter’s Episcopal Church. My interests are blogging (duh), media, computers, cooking, sports, entertainment, culture and religion. Thank you for connecting with me. Grace, peace and love!

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