Today I made some delicious spicy Thai peanut noodles, and damn if I’m not proud of this fact. I’ve always loved peanut-inspired dishes, and anything involving noodles, really.
This dish is a simple concotion of thick spaghetti, garlic, red bell pepper, baby bok choy, and carrot. I begun by sauteeing some garlic in a dash of oil before adding all the julienned veggies. I covered them and steamed for approximately 10 minutes and added red pepper flakes (I like spice, so I got a 6 good shakes out of that puppy) and left to simmer. The peanut sauce is beyond simple–I heated 1/2 cup water on the stove, added 3 tablespoons peanut butter, 1/2 cup soy sauce, and a dash of vinegar. Cooked it over low heat for about 8 minutes and viola…tossed everything together, finito!
Try it and let me know what you think. I definitely feel these noodles are perfect as a vegetarian dish, but you could certainly add chicken or something to give it more bulk. I think next time I make them I’ll add whole peanuts for crunch, and maybe scallions for zing.
File Under: Delicious experiment.
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