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THAI PEANUT NOODLES

ktinakelleher
These noodles are packed with flavor and have been a family and friend favorite for many years. They are a great side dish for Sesame Crusted Pan Seared Tuna, Teriyaki Steak Tips, or Asian Marinated Grilled Pork, Chicken or Shrimp. I usually make a double batch of the sauce to keep some on hand or to share. It is super easy to make a double or triple batch of the noodles when serving a crowd and can be made ahead and served at room temperature or cold. The sauce is super versatile and is a delicious dipping sauce.
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Servings 4

Equipment

  • Food Processor

Ingredients
  

PEANUT SAUCE

  • 6 Cloves of Garlic
  • ¼ Cup chopped fresh Ginger about 3” piece
  • ½ Cup Tahini Paste
  • 2/3 Cup Peanut Butter smooth or chunky
  • ½ Cup Soy Sauce or Tamari for gluten free
  • ½ Cup Rice Wine Vinegar
  • ¼ Cup Sesame Oil
  • ¼ Cup Honey
  • 1 Fresno or Jalapeno chili seeded
  • ½ tsp freshly ground Black Pepper
  • 1-2 tsp Hot Chili Oil

NOODLES

  • 1 Red Bell Pepper julienned
  • 1 Yellow Bell Pepper julienned
  • ½ bunch of Scallions white and green parts, thinkly sliced on diagonal
  • ½ Cup fresh Cilantro leaves only, washed and chopped
  • 2 TBSP Thai Basil leaves chopped (optional)
  • 1 pound Pad Thai Rice Noodles or traditional Spaghetti or Linguine

Instructions
 

PEANUT SAUCE

  • Place garlic, ginger and chili pepper in the bowl of a food processor fitted with a steel blade. Pulse several times until finely minced, scraping down the sides.
  • Add all remaining ingredients, except chili oil, and process until smooth. Taste for spice and add 1-2 tsp chili oil if you prefer a bit more heat.

NOODLES

  • Prepare pasta according to package directions. (If using Thai rice noodles, make sure to stir frequently so that they don’t stick. Taste for doneness, as I find they may take longer than the package indicates.)
  • While the pasta is cooking, pour 1 cup of the peanut sauce into the bottom of a large serving bowl.
  • Drain noodles and immediately toss with the sauce in the bowl, adding a bit more sauce if needed to completely coat the noodles. You don’t need to drain too well, as a bit of hot pasta water helps to loosen the sauce.
  • Allow the noodles to sit for 10 minutes or so to absorb the sauce, adding a bit more sauce if it seems tight. You don’t want the pasta drowning in sauce, but you want it well coated.
  • Add the peppers, scallions and cilantro and toss well. Garnish with a bit more chopped cilantro, Thai Basil leaves and thinly sliced Fresno chilies (if desired).

Notes

KTINA'S TIPS
  • Peanut Sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
  • Peanut Sauce is also great as a dipping sauce for grilled chicken, pork, beef or tuna Satay. 
  • Add a Tablespoon of lime juice & fish sauce to thin it out a bit and use as a marinade for tuna satay, which is common in Bali.
  • The noodles are delicious hot, room temperature or cold the next day.
  • Serve as a side dish or add a protein, such as grilled chicken, steak, shrimp or pan seared tuna for a complete dish.
  • My Asian Marinade/Sauce recipe pairs really well with the noodles.