This Asian-inspired dish from audience member Sharon Laraway will have you saying "bye bye" to Thai take-out!
ingredients
ingredients
method
step-by-step directions

Peanut Noodles

  • 1 tablespoon olive oil
  • 1/2 cup white onion (diced)
  • 4 cloves garlic (chopped)
  • 1 Thai chili (chopped & seeded)
  • 1 carrot (shredded)
  • 1 tablespoon Hoisin sauce
  • 2 tablespoons fish sauce
  • 1/4 tablespoon fresh ginger (grated)
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup chicken stock
  • 3 tablespoons peanut butter
  • 1 zucchini (peeled & sliced lengthwise)
  • 5 oz Soba noodles
  • 1 lime (cut into wedges)
  • 1 tablespoon sesame seeds (for garnish)
  • 4 leaves Thai basil (chiffonade)
step-by-step directions
  • Cook pasta according to package directions.
  • Add olive oil to pan set on medium heat. Add onions and cook till translucent and fragrant about 6 minutes. Add garlic, Thai chili, carrot, hoisin sauce, fish sauce, ginger, soy sauce & chicken stock. Simmer on medium for about 4 minutes. 
  • Lower heat to low and stir in peanut butter until completely combined and smooth. 
  • Add zucchini and pasta and stir together till warm, about two minutes. 
  • Plate and garnish with two lime wedges, sesame seeds (optional), and thai basil. Serve immediately.
Similar categories: Dinner Lunch Asian Cuisine
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