Note: I’ve updated this post. You can see the original photo at the bottom.
A couple months ago I was surfing the web on my phone when I came across this recipe called Peanut Noodle Stir Fry from My Whole Food Life. I bookmarked the page on my phone and promptly forgot about it. When I ran across it this weekend, I realized I had all the ingredients at hand. I like it when it works out like that! Here’s my version of Peanut Noodles.
The peanut sauce is the star of the show. Make that first and let it sit while you prep the rest of the ingredients and soak the noodles. If you have fish sauce and like it, add a dash to the sauce. I didn’t have any so I used Worcestershire sauce. The recipe calls for soy sauce. I used tamari which is a gluten free soy sauce. You should be able to find it in any grocery store with an Asian foods section. (Update notes: I’ve increased the amount of sauce made by about a quarter cup.)
A recipe like this is great for cleaning out the vegetable drawer in the fridge. I used carrots, celery, mushrooms, onions and green bell pepper, plus frozen broccoli. I was going to add tofu, but after seeing the pile of vegetables decided against it. My son thought it would be better with tofu or chicken (I was surprised he asked for tofu!).
One of my favorite things about eating Thai and Vietnamese food (aside from the delicious sauces and the pickled vegetables) is the crushed peanuts served as a garnish. I figure about a tablespoon per person at the table and more for the platter as a garnish. I usually use dry roasted peanuts for this. A mortar and pestle will do the job when if you don’t have a slap chopper.
Look for rice noodles in the Asian section of the grocery store or in the Asian market. If you can’t find any feel free to use regular pasta, the whole wheat noodles are really nice for this. Prepare the rice noodles according to the package directions; mine required soaking in hot water. When they’re soft, drain them and set them aside. A half package (or enough for 2 – 3 servings) made plenty for the three of us with leftovers for the next day. The noodles tend to soak up the sauce when stored so when reheating the leftovers stir in a couple tablespoons of water to loosen the sauce up again.
Do you like Asian food? What’s your favorite dish?
- ½ cup peanut butter
- 1 cup orange juice
- ⅓ cup tamari
- ½ teaspoon red pepper flakes (more or less according to taste)
- a goodly dash of Worcestershire sauce
- ½ package pad thai style rice noodles prepared according to package directions (2 or 3 servings if eyeballing)
- 2 medium carrots, peeled and cut on the bias
- 2 stalks of celery, cut on the bias
- ½ pint mushrooms (one half a small package), sliced
- 1 onion, sliced into petals
- 1 bell pepper, diced
- 1 cup broccoli florets, thawed (I nuked them for three minutes)
- 2 limes, one for the recipe, the other cut into wedges to serve at the table
- crushed peanuts for garnish (I broke my slap chopper, so I used a mortar and pestle)
- cilantro for garnish
- olive oil for sautéing
- Combine the sauce ingredients in a bowl and set aside.
- Make sure the noodles and broccoli are ready and the vegetables are cut up before you start cooking.
- Heat 1 to 2 tablespoons of oil in a large skillet or stir fry pan.
- Saute the onions and broccoli for a couple minutes first, then add the other vegetables.
- Stir fry until the vegetables are crisp-tender.
- Add half the sauce and mix well.
- Add the noodles and the remainder of the sauce. Add a little water if the noodles seem dry.
- Cook for a few more minutes, then squeeze the lime onto the stir fry.
- Garnish with some of the crushed peanuts and cilantro. Serve with more peanuts, cilantro and lime wedges.
As promised here’s the original photo:
You may find the following items helpful in preparing Peanut Noodles. If you follow the links, you’ll be taken to Amazon where I’m an affiliate and will earn a commission for any purchase you make.