A quick source of protein and Thai flavour is peanut butter. Mix with some soy sauce and sriracha and you already have a great stir-in sauce for noodles. I think that we can big that up a little!
This recipe grabs a load of store cupboard ingredients, munges them together really quickly, and creates a brilliant quick midweek dinner or weekend lunch.
There is a cheat here in that I use ready-to-use soba noodles, but any noodles will do, and the starchy cooking water can also be used as a sauce thickener.
Ingredients for sauce:
2 dried birdseye chillis or tsp of dried crushed chilli
2 garlic cloves
1 small piece of ginger
8 tbsp 100% peanut butter
3 tbsp low salt soy sauce / tamari
1 tbsp rice wine vinegar (or cider vinegar)
1 tbsp toasted sesame oil
2 tbsp sriracha
1 tbsp maple syrup / agave syrup
Some warm water to thin the sauce
2 garlic cloves
1 small piece of ginger
8 tbsp 100% peanut butter
3 tbsp low salt soy sauce / tamari
1 tbsp rice wine vinegar (or cider vinegar)
1 tbsp toasted sesame oil
2 tbsp sriracha
1 tbsp maple syrup / agave syrup
Some warm water to thin the sauce
Put everything in a blender and whizz until smooth. Add some warm water, a couple of tablespoons at a time, as needed, until it smooths out into a sauce.
Put the sauce into a pan and bring to a simmer. Keep stirring as it will thicken quickly - add some more warm water to thin the sauce as necessary. Stir in the noodles, bring back up to simmer, then serve!
For a pop of colour, and some extra protein, some edamame beans or fresh peas would be a great addition!