Did I mention that I can eat noodles / spaghetti all the days of my life? No? well yes, I can….I cant seem to tire of any kind of noodles…In my pantry, pasta and noodles will never be out of stock…and when i saw these flat noodles by Bambino in the shelf of the supermarket, i had to pick it up. I didn’t want to make the regular chinese style and we’d just had sesame noodles, so i turned to the world wide web, which threw up so many kinds that i had a tough time deciding what to choose. I also had to remember i didnt have spring onions and french beans, which are general must haves when making something with noodles….anyways, i decided, thai style it would be… some recipes i looked at asked for peanut butter and that sad untouched bottle sitting inside my fridge almost jumped out with joy. I used whatever i had on hand and so no claims are being made here that this is anywhere close to authentic… but one hell of a tasty dinner it surely was….
Thai Style Noodles (Serves 2)
100 gms of flat noodles, cooked according to the instructions on the pack, rinsed in cold water and set aside.
1 cup of vegetables of choice, i used carrots (sliced into sticks), red bell pepper and mushrooms
1/2 cup sliced onion
1/2 cup skinned cucumber, cut into sticks
2 teaspoons sesame oil
1 teaspoon finely chopped garlic
1/2 cup fresh coriander leaves
1/2 cup roasted and skinned unsalted peanuts
for the sauce:
2 teaspoons peabut butter ( i used readymade from a jar)
2 tablespoons of oyster mushroom sauce
2 tablespoons of thai red chilli sauce
2 tablespoons of honey (or brown sugar)
1 teaspoon of dark soya sauce
2 tablespoons of lemon juice
1/4 cup of warm water
Whisk together all the ingredients for the sauce and set aside.
In a wok or kadai heat the sesame oil and add the garlic, fry till fragrant, but not yet changing colour. Add all the vegetables except the cucmber sticks) and stir and cook for 3 minutes on high flame till the carrots are half cooked. Add the cooked noodles and stir well to incorporate. Add the cucumber sticks, pour in the sauce and stir fry on high heat for a minute to mix well. Add the fresh coriander and stir till just wilting. turn off the heat. Spoon into bowls, garnish with roasted crushed peanuts, more coriander and a twist of lime if needed. Serve hot.