Thai Peanut Noodles

Take 2!!! I always forget about this dish - that my family always eats happily (with the exception of our peanut allergy girl!) but I saw this today on a new recipe website I follow and she put a different spin on it! Let's try!!

Thai Peanut Noodles
8 ounces linguine noodles or Asian style noodle of choice
½ cup chicken or vegetable broth
1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
3 cloves garlic pressed or minced
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
1 ½ tablespoons honey
1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
1 bunch chopped green onions
½ cup chopped cilantro
2 limes cut into quarters
¼ cup chopped peanuts

Optional:
chili crisp oil as desired, for serving
8-10 ounces Shrimp or grilled, sliced chicken or steak

Instructions
If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.

To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.