May 28, 2012

How to Make Thai Noodles


This was good, easy and even better cold the next day.

What you need:
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tsp grated peeled fresh ginger
  • 1-2 cloves minced garlic
  • 1/2 tsp Sriracha or Sambal oelek or Tabasco (we used Sriracha)
  • 1/2 cup water
  • 1 tsp honey or brown sugar (we used honey)
  • 1 tsp sesame oil
  • 8 oz dry spaghetti or vermicelli (we used vermicelli)
  • 2 cups sliced tofu
  • 1 carrot
  • 1/2 long English cucumber, seeds removed and cut into thin strips
  • 1 red pepper
  • 1/4 cup finely chopped green onion
  • 1 tbsp toasted sesame seeds or chopped peanuts (we used sesame seeds and peanuts)
  • 1/4 cup cilantro to garnish (we skipped this as I detest cilantro)
  • Food processor or blender
  • large bowl
  • a pot to cook the noodles
  • frying pan to saute the tofu

What you do:
  • Combine the first eight ingredients (peanut butter through sesame oil) in a blender or food processor
  • Puree until smooth - add more water if it seems to thick
  • Set aside
  • Saute the tofu and set aside
  • Cook the vermicelli until Al dente, drain, rinse and let cool
  • Combine the vermicelli, tofu, peanuts and vegetables in a large bowl
  • Pour half of the sauce over the top, toss to coat noodle mixture - add more sauce if desired
  • Sprinkle with sesame seeds and chopped cilantro
  • Serve in a deep bowl

Makes four servings



adapted from Angela Shellard's Romancing the Stove Column -  North Shore News


ShareThis