Jeanne here … with a craving … a craving for Thai food. But the idea of taking our two toddlers out for a restaurant experience is just not always a good idea. And by “not a good idea” I mean “the worst idea ever.”
That’s when I turn to this dish.
I think I would make it more often if it had fewer ingredients. If a recipe has more than four or five, I get a little anxious. I’m sort of crazy that way … (I also don’t really wear more than two or three colors at a time. It’s just a thing … that I’ve now shared with probably too many people!).
So this has more ingredients than I usually use. And it involves and ice bath. But it’s incredibly tasty. And could almost pass for something Thai-like. It’s also GREAT for leftovers. I often make twice the recipe amount so we can have it for lunch the next day…
Spicy Peanut Noodles (serves 4)
- 8 ounces Udon noodles (cooked according to packaging) (our local Co-op carries Udon noodles in the bulk aisle, so that’s what we use. But this is also excellent with Vermicelli or Angel Hair pasta),
- 2 Tbls Crunchy peanut butter
- 1 Tbls Tamari soy sauce
- 1 Tbls Rice vinegar
- 1 Tbls Sriracha hot chili sauce (more or less depending on your affinity for spice)
- 1 Tbls Honey
- ¼ Cup Peanuts (chopped)
- 1 Cup Cucumber (chopped)
- 1 Bunch Scallions (finely chopped)
- 1 Tbls Sesame seeds
While your noodles are cooking, mix together in a large bowl the peanut butter, soy sauce, vinegar, Sriracha and honey until smooth. This is the sauce.
Chop your peanuts, cucumber and scallions and set aside.
When the noodles are done, strain them and drop in an ice bath to cool (this stops the noodles from getting mushy in the sauce). Then toss them in the big bowl with the sauce, until noodles are coated.
Add the cucumber, peanuts and scallions. Toss to combine. Divide into bowls and top with sesame seeds.
NOTE: sometimes we add leftover chicken. And the Cowboy and I usually add more Sriracha as we make this version so the kiddos can eat it too.