Thai Peanut Noodles Recipe
It is a truth universally acknowledged, that an escort at any given moment, must be in want of a good meal. (Or maybe that's just me.)
"A nutty, slightly spicy sauce tossed with noodles, cooks in just 10 minutes. The easiest and fastest takeout dinner you can make in your own kitchen!"
*Note: I have included the recipe that I use as a base when I make Thai Peanut Noodles, following Anna's recipe I will add my suggestions and personal preferences. Bon Appetit!
Recipe Prep Time: 2 mins ~ Cook Time: 10 mins ~ Total Time: 12 mins Course: Main Dish Cuisine: Asian Servings: 4 people Calories: 338 kcal Author: Anna@CrunchyCreamySweet Ingredients: - 1/4 cup smooth peanut butter
- 1/4 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons packed brown sugar or honey
- 1/2 teaspoon chili paste like sambal oelek
- 1 tablespoon rice vinegar or apple cider vinegar
- 2 garlic cloves minced
- 1/4 teaspoon ground ginger
- 3 tablespoons water
- 8 oz. noodles fettuccine, lo mein or other
Instructions Cook noodles according to instructions on the package. Drain and keep warm. Whisk all ingredients for sauce in a small bowl or measuring cup. Make sure the sauce is smooth and the peanut butter mixed well with all ingredients. Taste and add more chili paste if needed. Heat up the sauce in a pan or in a microwave and pour over noodles. Toss to coat. Garnish noodles with chopped green onions and toasted sesame seeds. Serve. Recipe Notes
You can add thinly sliced carrots, edamame beans or split peas, thinly sliced peppers and even cubed chicken to make the dish even more filling. You can go for a simple meal and garnish the noodles with chopped green onions and toasted sesame seeds.
If you look at the Asian section of your grocery store, you will find several kinds of noodles. You can use any you like in this dish! If you don't want to buy special noodles or don't have time for a trip to the store, use spaghetti or fettuccine noodles. Ramen noodles from a soup packet work great too! Simply cook and toss with the sauce
When I make this recipe myself I always make a few alterations. Let me start off by saying that wide rice noodles are in my opinion the best noddle for this type of recipe. (In fact, if I don't have them I won't even bother making it.) I usually increase the ingredients for the peanut sauce by 50% because I like saucy food and I am moderately obsessed with peanut sauce. The recipe lists 2 cloves of garlic, but don't listen to Anna, follow your heart. Your heart knows how much garlic you need. I always increase the amount of brown sugar because I am very fond of sweet and savoury/ sweet and spicy things. If I was following the measurements listed in the original recipe, I would use 3.5 tablespoons of brown sugar instead of 2. Start with 2, and adjust as needed. (It is worth noting that it wont taste very sweet when you sample the sauce, and it shouldn't. But the sweetness should cut through the saltiness of the soy sauce, without it tasting like dessert. If you can't taste any sweetness, that may be a sign that you should add a little more, but increase the sugar slowly, say 1 teaspoon at a time until there is just a little bit of sweetness peaking through. I do not use sambal olek or chili paste, instead i use crush red pepper flakes or fresh Thai red chilies. For my palate 1 tablespoon of red pepper flakes or 4 chilies is usually perfect. I would also recommend using warm water instead of cold water when making this so that it doesn't change the consistency in the wrong way. For anyone with gluten sensitivities, tamari is a perfect soy sauce alternative. She suggests sliced carrots, edamame beans, split peas, sliced peppers, and chicken as additions to this recipe. Personally I use broccoli. There is no greater food and sauce pairing in my opinion. Cooked broccoli and peanut sauce together are magic and the combination makes my taste-buds dance. All of her suggested additions would work wonderfully (although I'm not certain about the split peas. If anyone tries that please let me know how it was.) Tofu is also a great addition for protein if you want to keep it plant based. Now that I've shared my ingredient modifications, it is time to share my preparation modifications. She suggests preparing the noodles and keeping them warm. I prefer to time it so that the noodles finish right as I finish the sauce. (Check the instructions for the noodles and go from there.) I always set a pot of water to boil for the noodles before I start anything else, then I can add the noodles when it's time without worrying about waiting for the water to boil. I also heat my pan to a little between medium and medium high heat. Hot enough to cook things quickly, but not so hot that the garlic or ginger will burn in 0.5 seconds. There are a few options here, and it largely depends on the tools you have available and your taste preferences. I like to start with sesame oil in a pan and the chilies. Once the chilies start to soften (or get fragrant in the case of the dried chilies,) I add the garlic (and fresh ginger if I'm using fresh instead of ground.) Once the garlic is slightly golden I add a little bit of water (a couple tablespoons) and the broccoli (and ginger powder if using ginger powder,) and give it a quick stir and cover the pot. I allow the broccoli to steam and start measuring the other ingredients. (If I am adding sliced peppers I usually add them to the pot about 2 minutes after the broccoli goes in.) Once the broccoli is bright green, I remove it from the pot and set it aside, leaving only the chilies and garlic in the pot. (This is usually when I add the noodles to the pot of boiling water, but keep a close eye on the time!) Try to catch the broccoli right as it hits that perfect vibrant shade of green! I then add the peanut butter and as it begins to melt, I add warm (or hot) water. (Note: I only add water if it looks like there is less than 3 tablespoons of water in the pot.) Stirring regularly, I add the soy sauce or tamari, sesame oil, vinegar, and sugar. Once it is all melty, I give it a taste to make sure the flavours are to my liking. Occasionally I'll add a little extra sugar, peanut butter, or soy sauce. Sometimes I'll add extra chili flakes to give it more kick. (Roughly 1/2 teaspoon.) If you find the sauce is looking runny, I add up to a quarter cup of peanut butter and an extra teaspoon or two of sugar. Make any adjustments that you feel are necessary, and go by your palate. At this point your noodles should be ready to go. I strain my noodles and immediately run them under cold water (in the strainer.) This is supposed to prevent them from getting stuck together the way rice noodles often do. Then I add the broccoli to the pot (and any other additions,) give it a quick toss, and throw in the noodles. I toss everything with a pair of tongs and serve immediately. (Garnish of diced green onions and sesame seeds optional.)
Et voila! *Note: If you are adding chicken to your recipe, I would suggest seasoning the chicken with soy sauce, garlic powder, a tiny bit of ground ginger, and preparing it in sesame oil with sliced chilies and green onions. Season the chicken in one dish, heat the oil and saute the chilies and onions, then add the chicken as the chilies soften. *I generally use a wok to prepare the sauce and broccoli, but any large pan with a lid will do! You just need enough space to add everything together at the end. *I do not have much experience with preparing edamame, but if you are adding edamame to your dish I I would suggest having a third pot on the stove, set to boil with the noddles. When you add the noodles (or 2 minutes before) add the edamame to the pot and allow it to boil for about 5 minutes. Then drain and cool with cold water. (If I were using edamame I would probably shell the edamame once its cooled and I've taken the rice noodles off the stove.) Happy Eatings Loves xo