Peanutty Perfection Noodles
(from Ethicarian’s recipe box)
Serves 4-6 as a side dish, 2-4 as a main dish.
Source: Chloe's Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Asian noodles
Ingredients
- 1 pound Pad Thai (brown rice) noodles, aka banh pho, size M or L
- 1 cup coconut milk (not light; best is Chaokoh or Aroy-D)
- 1/2 cup water
- 1/4 cup maple syrup
- 1/4 cup low sodium soy sauce
- 1/2 cup peanut butter (I used the freshly ground peanut butter from Whole Foods)
- 1 tablespoon chili-garlic sauce
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced or pressed
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 3 scallions, trimmed and thinly sliced on the diagonal
- 2 carrots, peeled and julienned
- 1/2 cup unsalted peanuts, roughly chopped
- 2 tablespoons roughly chopped fresh cilantro
Directions
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Bring a large pot of salted water to a boil.
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Add noodles and cook according to package instructions (not too soft).
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Drain, rinse with cold water, and drain again.
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Return noodles to pot.
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Make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a saucepan.
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Cook over medium/low heat, whisking frequently, until the sauce comes together and thickens.
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Try not to let it get too thick.
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Remove from heat and mix in lime juice and sesame oil.
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Toss hot noodles, the sauce, scallions and carrots.
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Garnish with peanuts and cilantro and serve.
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Leftovers can be served warm or cold.