- 2 cups cooked protein (chicken, shrimp, or mushrooms)
- 16 oz medium rice noodles
- 2 tbsp sesame oil (or other oil of your choice)
- 1 tsp minced garlic
- 1 tsp crushed ginger (or 1/2 tsp dried 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
- 1 tbsp fish sauce
- 2-3 tsp chili garlic paste
- 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. During this time, heat oil in skillet on medium heat; add garlic and ginger, salt and pepper, then vegetables and cook until starting to soften. In separate bowl, whisk together peanut butter, soy sauce, honey, fish sauce, and chili paste; adjust seasoning as needed. Transfer noodles to skillet with tongs, add sauce, and toss to coat. Allow to sit at least 5 minutes before serving so noodles can soak up sauce. Garnish as desired.
I successfully made a vegan version of this for National Peanut Butter Day:
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
Shrimp, peanut sauce and noodles oh my! What a great combination of flavors. Yummo!
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Yum! this is going into the menu plan for sure!
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Let me know how it turns out!
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Reblogged this on Blog of a Mad Black Woman and commented:
Spicy Peanut Noodles by The Soup Diva!
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Thank you, Persia!
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Pleasure. Have a wonderful week. x
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Reblogged this on mamabatesmotel.
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