Thai Peanut Noodles

[curgoth]

Peanut Sauce:

• 2 tbsp tamarind paste


• 2 tbsp chopped garlic


• 8 tbsp fish sauce


• 2-3 tbsp brown sugar


• 2 fresh thai chillies (this ended up being pretty mild - next time, I'll probably do 4)


• about twice as much soya sauce as fish sauce


• 45 mL Lime juice (added because the sauce was too salty)


• 500g smooth organic nothing but peanuts peanut butter


• 3 tbsp chopped fresh ginger


• 1 tbsp sesame oil

Put this all into a pot and cook until you have a thick, emulsified paste. You may need to run it through with a hand blender to get the tamarind paste entirely broken down, or just do what I didn't and mix it with a little water and strain it out first.

The rest of the stuff:

• Chicken


• Red pepper


• Bean sprouts


• Shredded Carrots


• Green onions


• Fresh basil


• Sesame Seeds


• Crushed peanuts


• Snow peas


• Rice noodles (I used the wide flat kind)

Chop up your chicken, and put it in a dish with some of the sauce on it.

Put the rice noodles in a big bowl. Boil some water in your kettle and pour it over the noodles.

While that soaks in, chop up everything else.

In hot oil, fry up the chicken, and all the veg except the basil and bean sprouts. Then toss in the rice noodles (which should be nice and softened by now, just a shade tougher than al dente) and your peanut sauce, cook until it looks awesome. Toss in the bean sprouts and basil, cook just a little longer, then you're ready to go.

Comments

[curgoth]

Notes from 2016:

10 tbsp fish sauce, 3 tbsp soya sauce
4 tbsp tamarind, 3 tbsp lime juice

Soak rice noodles in cold water, then strain

include egg and cucumber.

2 pckgs basil