Peanutty Thai Noodles with Sugar Snap Peas

I’m a huge fan of Fitness magazine and frequently try their recipes and workout routines. I really liked this recipe, despite my hesitation to combine snap peas with peanut butter. This dish does come out a little bland, so feel free to spice it up with pepper flakes.

  • 12ounces thin rice noodles
  • 2cups low-sodium chicken broth
  • 1/4cup peanut butter, creamy or chunky
  • 3tablespoons reduced-sodium soy sauce
  • 2cups fresh or frozen sugar snap peas, thawed if frozen
  • 1/4cup chopped fresh cilantro
  • Salt
  • Freshly ground black pepper
  • Juice of 1 lime


1. Soak the rice noodles in hot water for 10 minutes; drain and set aside.

2. In a medium saucepan, whisk together the chicken broth, peanut butter and soy sauce. Set pan over medium heat and bring the mixture to a simmer. Add noodles and the sugar snap peas; cook 2 to 3 minutes or until peas are crisp-tender and liquid is absorbed.

3. Remove from heat; stir in the cilantro. Season to taste with salt and black pepper. Drizzle the lime juice over the top.

Photo courtesy of

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