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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Well... This dish is a ironic dish for me to post as my first recipe to share with you. I LOVE Thai food and this is a great westernized version of Pad Thai. Simple, but tastes fabulous! My husband and I immdetiatley knew this was a hit upon our first bite! Don't be afraid to add other ingredients such as bean sprouts, chicken etc. since we changed the recipe from its original version (Dan Dan Noodles, Food & Wine Jan 2006), my husband renamed it after me. :-) Ingredients:
1/4 cup peanut oil |
1/2 cup raw peanuts |
1 small jalapeno, minced |
1 small garlic clove |
1 tablespoon fresh ginger, peeled and chopped |
2 1/2 tablespoons soy sauce |
2 tablespoons water |
1 1/2 tablespoons rice vinegar |
1 tablespoon sriracha sauce |
1 tablespoon sugar |
1 teaspoon sesame oil (asian version) |
kosher salt |
12 ounces chow mein rice noodles or 12 ounces linguine |
fresh cilantro (to garnish) |
lime wedge (to garnish) |
Directions:
1. In a large skillet, heat the peanut oil.
2. Add peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly.
3. Transfer peanuts and oil to a food processor.
4. Add the jalapeno, garlic, and ginger and process until minced.
5. Add the soy sauce, water, rice vinegar Sriracha, sugar and sesame oil and process until smooth.
6. Season generously with salt.
7. In a pot of boiling salt water, cook the noodles until al dente.
8. Drain, at this point you can with either rinse with cold water and toss with the sauce for an excellent salad or you can toss the hot noodles with the sauce for an excellent hot meal.
9. Garnish with Cilantro and Lime Wedge.
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