Thai Peanut Soba Noodles [project #98]

I love soba noodles. It’s probably because the first time that I could eat solid food after I had my wisdom teeth surgically removed I went to an Asian restaurant and had a marvelous dish with soba noodles as the base, but I care not why I love them, I care only that I eat them!

Thai Peanut Soba Noodles: Total Time: Active Time: Serves 2


  • 1 tbsp. extra virgin olive oil (evoo)
  • 1/2 c. white onion, diced
  • 2 cloves of garlic, chopped
  • 1 Thai chile, seeded and chopped (if you cannot find a Thai chile substitute a serrano and if you want more heat you can leave the seeds in).
  • 1 carrot, shredded
  • 1 tbsp. hoisin sauce
  • 2 tbsp. fish sauce
  • 1 tsp. fresh ginger, grated
  • 1/4 c. low-sodium soy sauce
  • 1/2 c. chicken stock
  • 1/4 c. water, if its looking dry (optional)
  • 3 tbsp. peanut butter
  • 1 zucchini, peeled and julienned
  • 5 oz. soba (buckwheat) noodles
  • 1 lime, cut into wedges
  • 1 tbsp. sesame seeds, for garnish (optional)
  • 4 leaves of Thai basil, chiffonade*


  1. Cook soba noodles according to package directions.
  2. Add olive oil to pan set on medium heat. Add onions and cook until translucent about 6 minutes. Add garlic, Thai chili, carrot, hoisin sauce, fish sauce, ginger, soy sauce & chicken stock. Simmer on medium for about 4 minutes.
  3. Lower heat to low and stir in peanut butter until completely combined and smooth.
  4. Add zucchini and pasta and stir together till warm, about two minutes.
  5. Plate and garnish with two lime wedges, sesame seeds, and Thai basil. Serve immediately.


*Chiffonade is a cooking technique used mainly on herbs to cut them into long thin ribbons. I do this by rolling the leaves into a tight bundle and slicing them thinly.

**A thank you to Sharon Laraway, who shared her version of this recipe on The Chew. Cooking like this, she will be fabulous at forty!


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