Thai Noodles.

It’s a new week, everyone!  I can just smell spring in the air.  The leaves are budding on the Bradford pear trees and the earth is coming back to life.  Are you catching a glimpse of it?  Is there a spring in your step?  I spent the last couple of days away with a bunch of amazing women and came home refreshed and encouraged… I hope you came away from your weekend feeling the same way.

Many of you are probably familiar with today’s fabulous guest blogger, Anna Graham from the blog Noodlehead, another favorite of mine.  Can I just tell you how blessed I am to have such creative and talented friends.  Granted, Anna and I have never met face to face, but I’m quite sure that if we ever have the chance, we will have plenty to talk about.  Anna is a delightful woman and her blog is lovely, please make sure to visit her soon!  Today, she’s sharing one of her daughters’ favorite meals… 
Thanks Jenny for having me over today to share one of our family’s favorite recipes!  I’ve been making this meal for a long time.  My husband really loves ginger and this dish is out of the normal range of flavors we usually cook with, so it’s fun to throw it in the mix every now and then.  Our girls love the chicken and noodles of course.  *I should note that this recipe includes both peanuts and honey and just be aware of any food allergies your children (or guests) might have.

1 carrot, peeled
2 cups, chicken broth
1/3 cup peanut butter
1 tbsp. chopped fresh ginger
1 tbsp. soy sauce
2 tbsp. honey
1 to 2 tsp. crushed red pepper flakes (this is where you’ll probably want to start at maybe just a 1/2 teaspoon to see how your children like it, and you can always as more as needed, or just leave it out!)

1 garlic clove, minced
1 pound skinless, boneless chicken breasts
10 oz. cooked noodles (I usually use linguine, but any long thin pasta would work)
chopped, dry-roasted peanuts (as garnish)
  1. Shave carrot lengthwise into thin strips using a vegetable peeler.
  2. Combine 1/3 cup of the broth, peanut butter, ginger, soy sauce, honey, pepper flakes, and garlic; stir with a whisk until smooth.
  3. Place chicken in a large saucepan, and remaining chicken broth.  Bring to a boil.  Reduce heat, and simmer 4 minutes or until chicken is done. Remove from heat; let stand 20 minutes. Drain; cut chicken into 2-inch pieces. Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with cilantro and garnish with peanuts.  Yield: 6 (1 cup) servings.
This is a recipe I modified from a Cooking Light recipe dated back from 2000.

Thai Noodles at

Thank you for sharing with us, Anna!  I’m looking forward to making this for my family this week.  

Have you tried any of the meals that have been shared over the past few weeks?  What is the one meal that you cook for your family that they love?  Please share!


  1. That looks so yummy! I will definitely be trying that with my daycare kids. THanks so much!

  2. Sew Much Ado says:

    Mmm, that sounds so good! I’ll be adding it to my next meal plan!

  3. Greta says:

    I” always desperate for meals my kids will ACTUALLY eat! Going to try this one SOON.

  4. Ali says:

    I kind of love this recipe a little bit. OK, a lot. I cancelled out the red pepper completely for the little palate and added Siracha to mine. Delicious and easy. Thanks!

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