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Thai Peanut Butter Noodles Recipe (with Shirataki)
Shiratiaki noodles with a tasty coconut amino and peanut butter sauce, spiced with ginger, garlic, and chili paste.
Prep Time
7
minutes
mins
Cook Time
8
minutes
mins
Course:
Side Dish
Cuisine:
Thai
Servings:
4
people
Calories:
226
kcal
Author:
Katie Wells
Ingredients
14
oz
angel hair shirataki noodles
½
cup
chicken broth
1
TBSP
fresh ginger
(minced)
¼
cup
coconut aminos
(or wheat-free tamari)
¼
cup
peanut butter
2
TBSP
honey
2
tsp
chile paste
(optional)
3
cloves
garlic
(minced)
¼
cup
green onions
(chopped)
¼
cup
peanuts
(chopped)
Instructions
Rinse the shirataki noodles well in cool water.
Bring a pot of water to a boil and boil the noodles for 3 minutes.
Strain the noodles.
Transfer the noodles to a dry skillet and cook on high for a few minutes to let some of the water evaporate (see note below).
While the noodles are cooking, whisk together the broth, ginger, coconut aminos, peanut butter, honey, chili paste, and garlic in a bowl.
Add the sauce mixture to the skillet with the noodles and stir until heated through.
Top with green onions and toasted peanuts and serve.
Notes
In step 4, the noodles are dry enough when the sizzling and steaming has slowed down considerably.
Nutrition
Calories:
226
kcal
|
Carbohydrates:
21
g
|
Protein:
8
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Sodium:
426
mg
|
Potassium:
233
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
62
IU
|
Vitamin C:
2
mg
|
Calcium:
25
mg
|
Iron:
1
mg