Thai part 2 - Spicy Peanut Noodles

These were SO good. I mean it. Craving good. I don't have to develop a Thai takeout addiction because I can whip up a batch of this for next-to-nothing good. The recipe I found came from allrecipies, but I played with it a bit to suite my tastes... meaning, I added more peanut butter and made it much spicier... can't go wrong there!


Spicy Thai Peanut Noodles

1/2 c chicken broth
1/2 c creamy peanut butter
3 tbsp Sriracha
1 tbsp honey
3 tbsp soy sauce
2 tbsp fresh minced ginger
1 tbsp fresh minced garlic
8 oz udon noodles
chopped green onions
chopped cilantro
2 limes
2 cups random veggies


Cook noodles as directed. Boil or steam veggies.

While the noodles are cooking, combine the chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, juice of 1 lime and garlic in a small saucepan over medium-low heat. Stir until smooth and uniform.

Toss the noodles and veggies with warm sauce. Garnish with green onions, cilantro, and lime.

Tom Kha Gai

One of our favorite restaurants in LA is a little hole in the wall Thai place near Hollywood. Its quite a drive from our little beach town so we don't go very often - usually only when we have guests in town - but it is deeeeeeeelicious. Last time we went was with D's parents (in town for the Greatful Dead concert!) and they introduced us to a few new dishes, including this one. Its a coconut and chicken soup flavored with lemongrass and hot peppers - so yummy!


Tom Kha Gai

1 can coconut milk
2 cups water
1 lb chicken breast, cut into thin strips
2 inch piece of ginger, peeled and diced
2 stems lemongrass, sliced lengthwise
1 tbsp fish sauce
2 limes
1 jalepeno (not what you're supposed to use, but its available in LA)
small bunch chopped cilantro


Pour coconut milk, water, lemongrass, ginger, cilantro, and peel of 1/2 lime into a saucepan. Bring to a boil, lower heat.

Add fish sauce and juice of 2 limes. Simmer for 10 minutes.

Add the chicken and cook until chicken is done; about 10 minutes.

Add chile. Serve warm.