My kids go nuts for these, and ask for them every time they come over for a dinner.
Thai Peanut Butter Noodles
Prep time: 20 minutes
Sauce:
1/3 C. Peanut butter (creamy or chunky, chunky is best)
3Tb Fish sauce (Nuoc Mam)
1 1/2Tsp. Garlic and red chili paste (or more to taste, watch it, this stuff is very hot!)
1Tb. Soy Sauce
Chinese rice wine, cooking sherry, or broth to thin sauce. (Even water is fine)
Heat the sauce ingredients in a small saucepan over very low heat. The sauce should be like thin pancake batter, thin with broth (even water) as necessary.
Prepare the noodles:
1lb thin (not as thick as spaghetti) egg noodles OR 2-3 packages of Ramen noodles (dont use the seasoning packets), prepared according to package directions. Drain and set aside.
In a wok or skillet, sauté:
1 large clove garlic, chopped.
2Tb finely minced fresh ginger
4 scallions, sliced diagonally.
Optional items. You only want to heat these thru well, not cook until limp. They are there to provide a crunchy contrast to the noodles.
Optional items: You can add one or two of these for extra crunch, just dont go overboard.
Its all about the noodles! Shred to about the same diameter as the noodles, and about 3 inches in length.
Shredded carrot. (My favorite)
Thinly sliced red or yellow onion. (My favorite)
Shredded Daikon radish.
Shredded water chestnuts
Shredded bamboo shoots.
Shredded Napa cabbage.
Shredded Bok Choy.
Toss the sautéed items with the noodles, add the sauce and combine. Garnish with scallion tops and chopped peanuts (if you didnt use chunky peanut butter)
Thai Peanut Butter Noodles
Prep time: 20 minutes
Sauce:
1/3 C. Peanut butter (creamy or chunky, chunky is best)
3Tb Fish sauce (Nuoc Mam)
1 1/2Tsp. Garlic and red chili paste (or more to taste, watch it, this stuff is very hot!)
1Tb. Soy Sauce
Chinese rice wine, cooking sherry, or broth to thin sauce. (Even water is fine)
Heat the sauce ingredients in a small saucepan over very low heat. The sauce should be like thin pancake batter, thin with broth (even water) as necessary.
Prepare the noodles:
1lb thin (not as thick as spaghetti) egg noodles OR 2-3 packages of Ramen noodles (dont use the seasoning packets), prepared according to package directions. Drain and set aside.
In a wok or skillet, sauté:
1 large clove garlic, chopped.
2Tb finely minced fresh ginger
4 scallions, sliced diagonally.
Optional items. You only want to heat these thru well, not cook until limp. They are there to provide a crunchy contrast to the noodles.
Optional items: You can add one or two of these for extra crunch, just dont go overboard.
Its all about the noodles! Shred to about the same diameter as the noodles, and about 3 inches in length.
Shredded carrot. (My favorite)
Thinly sliced red or yellow onion. (My favorite)
Shredded Daikon radish.
Shredded water chestnuts
Shredded bamboo shoots.
Shredded Napa cabbage.
Shredded Bok Choy.
Toss the sautéed items with the noodles, add the sauce and combine. Garnish with scallion tops and chopped peanuts (if you didnt use chunky peanut butter)
