Recipe: Spicy Thai-inspired noodles
Thai food is wonderful and, like Chinese food, allows one to do so much with very little.
Here is an unorthodox version of a classic Thai dish — noodles with a spicy peanut sauce, flecked with green onion and cilantro — made with spaghettini, linguine, or other thin pasta rather than the usual flat rice noodles found in the dish.
The recipes is adapted from California, the beautiful cookbook by John Phillip Carroll published by Collins.
Spicy Thai Noodles
½ cup (125 g) smooth peanut butter
2 tbsp. (15 mL) lemon or lime juice
1/4 cup (60 mL) soy sauce
1 tsp (5 mL) red pepper flakes
3 tbsp. (45 mL) sesame oil
10 drops hot chili oil
1 lb (500 g) spaghettini, linguine, or other thin pasta
3/4 cup (180 mL) olive oil
8 green onions, washed, trimmed and cut diagonally into half-inch pieces
1/3 cup (80 mL) chopped cilantro (coriander/Chinese parsley)
A few cilantro sprigs
2 tbsp. (15 mL) chopped peanuts
To make the sauce, whisk together the peanut butter, lemon juice and soy sauce until smooth. Then blend in red pepper flakes, sesame oil and hot chili oil. Set aside.
Cook pasta in plenty of boiling salted water following package timing suggestions or until desired texture is reached.
Drain noodles thoroughly, then toss with olive oil. Let the noodles sit until cooled to room temperature, tossing frequently to avoid sticking.
Pour peanut mixture over noodles and toss to coat. Add green onions and toss to combine.
Mound the noodles in a bowl or spread on a platter and garnish with chopped cilantro or basil leaves and chopped peanuts along with sliced lime, if desired. Enjoy!
Serves 6-8
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Source: vancouversun.com