You will find in Thai cooking that they use a lot of items together that we in the West would never think of putting together under normal circumstances. And believe me, those combinations do work together very well (at least most of the time, I’ve discovered). This is one of those recipes that I thought would be just too strange to even try, until DH made it and I discovered what a taste treat it is. They also use peanut dipping sauce, etc., for a number of their dishes. And whenever I get to have some of that stuff, it’s like I’ve died and gone to Heaven!!! I just KNOW there’s gonna be lots of good Thai cooking in Heaven!
Sesame Peanut Noodles
Makes 2 appetizer servings
4 oz fine egg noodles
1 T plus 1 tsp sesame oil (divided)
1/4 c smooth or chunky peanut butter
3 T hot water
1 tsp Szechuan chili paste or hot sauce
2 tsp sugar
1 T chopped garlic
2 T vegetable oil
3 T soy sauce
3 T red wine vinegar
In a large saucepan, bring 6 cups of water to a boil. Add the noodles and cook, stirring occasionally, until they are tender, 7 minutes or less. Drain noodles and run under cold water until they are thoroughly chilled and the strands are separated. Drain thoroughly. Turn the noodles into a bowl and toss with 1 teaspoon of the sesame oil. Set aside.
Spoon the peanut butter into a mixing bowl. Gradually add the 3 T. hot water. Stir in the chili paste, sugar, garlic, vegetable oil, soy sauce, vinegar, salt, to taste, and 1 tablespoon sesame oil. Mix until well combined.
Arrange the noodles on a serving dish. Spoon the sauce over the noodles. Serve warm or cold.
This is just too yummy for words – and as my DH is fond of saying, *it makes my teeth tickle*.