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Tuesday, April 20, 2010

spicy thai peanut noodles


I've been obsessed with this noodle dish and I'm finally sick of it, but it's delicious, so I thought I would share.
This recipe is adapted from several that I researched online and pieced together.  Also, I don't measure... I'm sure this will drive most of you crazy.

Grab a pot and start dumping the items in with the heat on medium.

Half a can of chicken stock (approximately 1/2 c.)
2 and a half spoons of peanut butter (dinner spoon, so maybe about 2 tbsp.)
1/2 a spoon of honey
3-4 garlic cloves
1 inch knob of ginger (cut up into chunks and press in garlic press)
2 spoons of soy sauce
1 spoon of rice vinegar (optional)
2 squeezes around the pot of Sriracha (add more or less depending on how much spice you like)

Garnish 
Handful of chopped cilantro (this is a must)
Lime (optional)
Chopped peanuts (optional) 

Taste it as you go, if you want more of a peanuty taste add more peanut butter, but try to balance the sweetness and saltiness too.  It shouldn't taste too sweet.  I let it boil for about 5-10 minutes.  Just stir it every now and then.  When you take it off the stove, let it sit and it should thicken up (hopefully), if not I'm not sure why.   

Boil some spaghetti noodles or thin wheat spaghetti which is excellent with this.  Garnish with cilantro, peanuts and a good squeeze of lime.  Oh don't forget to salt the pasta water.

* If you have a garlic press, it's nice to crush the garlic and the ginger with it.  The ginger is fibrous, so clean out the press as you go and toss it into the pot.

* If you don't have chicken stock, water and fish sauce works just as well.  Start with 1 tbsp of fish sauce and add by taste as you go.

This dish is great by itself or you can add any veggie, protein or both.  Whatever you have in the fridge or feel like that day.  
*Dish above has tofu, baby corn, snowpeas and onions 

Enjoy. 

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