Dish of Peanut Noodles
(click to enlarge)

Peanut Noodles


Thai American
Makes:
Effort:
Sched:
DoAhead:  		 2-1/3 #
**
50 min
Yes		 Simple, quick, and tasty, warm or cold. My 15 Thai cookbooks, including one devoted to Thai noodles, make no mention of "Peanut Noodles" or anything similar, so I call this recipe "Thai American".




8
1/2
the
-------
ar
ar
ar


1/2
1/3
2
1
1/2
2
1
1
1
1
oz
T

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in
c
T
T
T
T
T
T
T
T
Noodles (1)
Sesame Oil dark
Peanut Sauce
-- Garnish
Chili Flake
Scallions
Sesame Seeds (2)

Peanut Sauce
Ginger root
Peanut Butter (3)
Soy Sauce
Rice Vinegar
Fish Sauce (4)
Chili Garlic Sauce (5)  
Sesame Oil dark
Palm Sugar (6)
Lime Juice
Water
Prep   -   (15 min)
  1. Make Peanut Sauce.
Noodles   -   (20 min to 1-1/4 hr depending on noodle type and thickness)
  1. Cook NOODLES by the method appropriate for the type and size. For Rice Noodles see Rice Noodles. Drain. Tumble them with a good dash of oil so they don't stick together while cooling.
Finish   -   (7 min)
  1. In a wok or large pan, heat Sesame Oil over moderate heat and stir in Peanut Sauce. Stir until well heated, about 1 minute. Best to start this right after noodles are drained, but it can work with noodles that have cooled.
  2. Add Noodles. Toss with tongs until well warmed and evenly coated with the Peanut Sauce.
  3. Serve warm or cold, garnished as desired
PEANUT SAUCE   -   (15 min)
  1. Dissolve Sugar in the 1 Tablespoon of Water called for.
  2. Slice GINGER very thin and cut slices into slivers. Chop fine and pound to paste in a mortar.
  3. Mix all Peanut Sauce items thoroughly. Add a little more Water if needed to get the texture you want.
NOTES:

  1. Noodles:

      You can use any noodles you like, any grain, thin or wide - since there is no "authentic" noodle. The photo example is with Rice Noodles, in size and shape similar to linguini.

  2. Sesame Seeds, Toasted:

      These seeds can be purchased at Asian markets, but are better made by our recipe Toasted Sesame Seeds.

  3. Peanut Butter:

      This should be a creamy variety, preferably all natural without added sugar. Because Peanut Butter is "kid food" most is heavily sugared. Laura Scudder's All Natural is the best I've seen.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisines as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce Introduction page.

  5. Chili Garlic Sauce

      The ubiquitous Huy Fong Chili Garlic Sauce will be fine, or an Asian brand. This amount will produce a distinct bite, so if you are chili intolerant, use half Ketchup, or extremely intolerant, all Ketchup. For details see our Huy Fong Chili Sauces.

  6. Palm Sugar

      This is available, usually in chunks, in most Asian markets. Other options are Light Brown Sugar or Honey.

  7. Rice Noodles, Cooking:

    For dried, soak in a heatproof bowl, with plenty of hot water poured over. The thinnest (fine 0.020 in / 0.5 mm) may take as little as 5 minutes and almost no cooking time. the thickest (0.070 in / 1.8 mm) a good hour soaking and up to 15 minutes simmer. Medium and wider (0.025 / 0.65 mm x 0.375 / 10 mm) 45 minutes soak and around 4 minutes cooking. Over-soaking is not a problem, they can be kept in the soaking water for hours - over-cooking is a problem. Fresh Rice Noodles just need to be brought up to serving temperature.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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