We love Thai food and haven't yet found a favorite spot here in Florida. I have found a decent noodle recipe that serves our purposes until we do find that new Thai joint that rocks our world. We like to serve this with some chicken thigh pieces marinated in some soy sauce, ginger, and a little sesame oil grilled on skewers.
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
2 tablespoons hot chili oil (We like it extra hot, but you can always use less)
1 1/2 teaspoons salt
1 lb. Chinese egg noodles or angel hair pasta
12 green onions, thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
(1) Heat peanut oil in small skillet over medium heat. Add ginger and garlic, saute 1 minute. Transfer to large bowl.
(2) Add next 6 ingredients (sesame oil through salt) to large bowl with ginger and garlic. Whisk to blend.
(3) Cook noodles according to directions. Drain thoroughly and transfer to bowl with the sauce. Add sliced green onion and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Recipe credit: Bon Appetit, July 2007, page 70.
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