Spicy Thai Peanut Noodles

I’m really excited to make this one again. It has more ingredients than other recipes on my blog, but it’s well worth it. You can vary the level of spiciness to your liking. Serves 4.

Spicy Thai Peanut Noodles

2 T oil (I usually cook with extra virgin olive oil, but peanut or sesame would work well for this recipe)
1 egg
8 oz soba noodles (you could also use udon or rice noodles if you have a preference)
8 scallions, sliced
3 garlic cloves, minced
1 T minced fresh ginger root
12 oz meat (you can use whatever you like: chicken, tofu, beef, pork)
2 cups veggies, julienned (I used cucumbers and carrots since that’s what I had on hand)
1 cup broth (homemade if you have it)
2 T smooth or creamy peanut butter
1 t Sriracha (or other hot sauce)
2 T fish sauce
2 T tamari
juice of 1 lemon or 2 limes
chopped fresh herbs: mint, basil and cilantro

Follow the directions on the noodles package to cook the noodles.

Heat some oil in a large skillet or wok over medium-high heat. Scramble the egg and set aside.

In the same skillet, add the scallions, garlic and ginger root. Saute for 1-2 minutes, till fragrant.  Add the meat and saute till almost cooked through.

Meanwhile, combine the broth, peanut butter, Sriracha, fish sauce, tamari, and lemon juice. Add this to the skillet and continue cooking till the sauce is heated. Next, add the veggies. Cook until the veggies are tender and crisp, but not soggy.

Drain the noodles and add them to the skillet. Heat the entire dish then serve with egg and fresh herbs on top.