Peanut Thai Noodles

Posted on May 29, 2013

noodles

This is a recipe I’ve done for a few years now. It’s always changing and evolving. It’s one of my go to recipes for when I have a fridge full of veggies I need to use. And the best part? So many different veggies work well in this dish that you can use it throughout the year.

What you find below is not an exact recipe, by any means. I change it all the time and expect anyone else to make it their own. This is just meant to serve as a starting point.

Here’s a list of the various veggies I’ve found work best:

Spring:
Asparagus
Peas (especially snow)
Spinach
Green Onions

Summer:
Squash (Yellow and Zucchini)
Green Beans
Bell Peppers
Onions
Carrots

Fall and Winter:
Carrots
Onions
Cauliflower
Frozen Vegetables

Protein:
I have added eggs before, but have yet to try chicken or shrimp (both of which I think would be very good with this sauce.)

As for the method, start by cooking pad thai style rice noodles according the the package instructions. (The kind I usually use says to let them soak in hot water until tender, about 8-10 minutes).  In the meantime, sauté whichever veggies you’re using with olive oil over medium heat.

For the Peanut Thai Sauce (which is really not authentic Thai food in any way.):
1 heaping tablespoon of unsalted peanut butter (heat in the microwave for a minute to soften it. And feel free to add more if you love peanut butter)
1/4-1/2 soy sauce
about 2 tablespoons of rice vinegar
about 1 tablespoon of mirin cooking wine
1-2 teaspoons of chili paste, or your favorite hot sauce
1 clove of garlic, minced or grated
about 1 tablespoon of freshly grated ginger
about 2 teaspoons of cornstarch

Mix the sauce well. Once the veggies are tender, add the sauce to the pan, along with 1-2 laddles of the hot water that you used to soak the noodles. This will help thin out the sauce and bind it to the noodles. Give the sauce a couple of minutes to cook, and then add the noodles. Using tongs, combine the noodles and sauce and add more water, if necessary.

To serve, top the noodles with chopped nuts (almonds, peanuts, and cashews all work well) and drizzle  Sriracha on top. Enjoy!