Very Peanut Noodles
Years back, early in my cooking career id call this "pad thai" later on I realized authentic pad that does NOT have peanut butter, or soy in the sauce (hello tamarind and fish sauce!) so, here is my favourite recipe to just plain old, straight up, delicious peanut noodles. Saucy, sweet, spicy, and just yummy. Feel free to add chicken to this and/or more veg. I like a little for colour and texture but, I'm pretty much here for the noodles and sauce.
Prep: 25 min
10-12 oz noodles (I used rice noodles but soba, ramen or thin udon will work well too)
1-2 cups veg of choice (I used thinly sliced red cabbage, bell pepper, and julienned carrots)
2 cloves garlic, minced
1 " knob ginger, peeled, grated
4 scallions/green onions, thinly sliced diagonally
3/4 cup creamy natural peanut butter, well stirred
3 tbsp soy sauce, tamari or coconut aminos
2-3 tbsp honey or maple syrup
1/2 lime, juiced
2 tbsp rice vinegar
2 tsp sesame oil
1-2 tsp sambal oelek or 1 tsp chili flakes
salt to taste
Fresh cilantro or basil, chopped
Hot red chili pepper, thinly sliced
Bring a large pot of salted water to a boil. Cook noodles according to package directions. Drain and set aside.
Meanwhile, combine peanut butter, soy sauce, honey, chili paste (or chili flakes), ginger, garlic, rice vinegar, lime juice, and about 1/4 cup warm water to start. Whisk, gradually adding more water until a creamy smooth sauce is achieved. Taste and add some salt if needed.
Heat sesame oil in a pan over medium high heat. Add your veg and stir fry for a few moments until slightly cooked. Remove from heat, add noodles and sauce. Toss to combine, adding more water if needed.
Divide the noodles among bowls and garnish with crushed peanuts, cilantro/basil, green onions, chili peppers and lime wedges.
Add chicken or edame to up the protein.
You can use cashew butter and crushed cashews for garnish and this will be equally delicious.