Spicy Thai Peanut Noodles - an egg free and dairy free recipe.
Well, this next recipe comes from a cookbook my sister-in-law gave me. It comes from The Everything Meals on a Budget Cookbook.
Now I like several recipes in this book because they have a lot of variety and use things that I typically have on hand or can be found at your typical grocer. I typically shop at Aldi, Lidl, and Food Lion mostly...only when I go getting creative do I have to go hit up a Kroger, Walmart, or Harris Teeter, or find a specialty store. Being a creature that doesn't like to go to multiple stores, if I can't find it at one of the first three, we won't have it often, and it takes extra planning to make another trip to gather ingredients. Extra trips or visiting more than two stores in a day can be rough when you have kids that come with you, and I'm usually done after two. But one is always preferable.
A short personal rant: I don't like recipes that tout their ingredients can by found at your local grocer when I can't seem to find them at these stores listed above. That's seems a bit ridiculous, and it's frustrating, when you feel like you have to hunt down the ingredients and you either don't find it and give up, or you finally realize there must be a specialty store somewhere that carries that item. So most of my recipes have items that can be found at my local stores (which you see listed above). I will try to remember to let you know if that isn't the case and where I go to find anything special.
Okay, so the dish is Spicy Thai Peanut Noodles. I love it and you can make it as spicy (or not spicy) as you like by adding crushed red pepper or some spicy pepper of your choice. My kids like peanut butter, so it usually goes over well with them and I like it because it tastes good to me and is cheap and quick. In the notes, I'll tell you what I add to it or offer with it to make a meal.
Equipment Needed: cutting board, chef knife (or sharp knife to chop with), large pot, large sauce pan, spoon or heat resistant spatula to stir with, colander (or something to drain the noodles in)
Spicy Thai Peanut Noodles
Serves: 6
Ingredients:
1 Tbsp olive oil
1 onion, chopped
5 cloves garlic, minced
1 (16-ounce) package spaghetti pasta
1/2 c. chiken stock (or water)
1/2 c. peanut butter
1/2 tsp ground ginger
2 Tbsp brown sugar
3 Tbsp soy sauce
1/8 tsp cayenne pepper
1 c. chopped peanuts
Process:
1. Bring a large pot of salted water to a boil. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
2. When water comes to a boil, add the spaghetti and cook according to package directions until al dente. Meanwhile, add stock (or water), peanut butter, ginger, brown sugar, soy sauce, and cayenne pepper to onions. Bring to a simmer and cook, stirring for three minutes.
3. When pasta is done, reserving 1/2 cup pasta cooking water, drain the pasta. Add pasta to saucepan; cook and stir until pasta is coated, about 1-2 minutes. Add reserved cooking water as needed to make a smooth sauce. Sprinkle with peanuts and serve immediately.
Notes:
1. Get your whole grains by getting a whole grain pasta.
2. You can make this gluten-free by using gluten-free noodles, gluten-free soy sauce, and just using water or a gluten-free stock. If you are gluten-free, you probably already have these things on hand.
3. For a meal: I usually cook broccoli (steamed, sauteed, or baked). I also have added shredded carrots to the top alongside the peanuts. If you want, you could throw the shredded carrots in with the onions to soften slightly before adding the other sauce ingredients. A side of a fruit will round this out nicely. You could also sear some cubed tofu and add for additional variety and texture.
4. If you really love meat, you could add some diced chicken, but this dish really is good as it is.
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