Thai Noodles with Peanut Sauce

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I like to think of myself as having nerves of steel, but when you get down to it, I really don’t. And thus, I have not been ordering food for delivery, because as soon as I think I’m ready to do that, I hear of yet another restaurant being closed down because some of their employees have tested positive.

I have really been craving Thai food, so I just decided to make my own. Let me say that, whether you’re a seasoned veteran or not, when it comes to cooking there’s not much that gets any easier than this. So if, like me, you’re longing for peanut noodles from your local Thai place, give this a try. My guess is that you’re going to have all of the ingredients on hand. If you don’t have radishes, substitute julienne strips of carrot.

Thai Noodles with Peanut Sauce

8 oz. angel hair pasta

½ c. creamy peanut butter

¼ - 1/3 c. hot water

2 T. soy sauce

2 T. fresh lime juice

½ t. chili garlic paste*

1 tablespoon brown sugar

½ t. Melissa’s minced garlic

½ c. radishes, cut in julienne

½ c. sliced scallions, white and green parts

Cook pasta according to package directions.

While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar, and garlic in a food processor and process until smooth.

Drain pasta, and return to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, now is the time.

Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

*If you don’t have chili garlic paste, mash up some garlic and whatever chilies you have together to form a paste.

Slow Cooker Thai Peanut Chicken

I love it when my favorite restaurant dish can be perfectly and easily replicated at home. Now that I am no longer a ramen virgin (you can read about that here), I've been more inclined to use ramen noodles than rice. (And, if truth be told, I bought an eight-pack of noodle bowls that I'm trying to get rid of, but I digress.)

 
I love peanutty Thai dishes with a slight kick of heat. This one is the result of my having tried and taste-tested a lot of them, resulting in the perfect recipe for peanut Thai chicken, and, best of all it's made in the slow cooker. Few dishes are as easy as this one, and few yield the authenticity and taste. If you're a Thai food fan like I am, and love those peanut-laden dishes, you're really going to want to try this!

Slow Cooker Thai Peanut Chicken

1-1/2 pounds boneless skinless chicken, equal parts breasts and thighs
2/3 cups peanut butter
1 cup canned coconut milk (I use Thai Kitchen Organic)
2 tablespoons honey
3 tablespoons soy sauce
1 tablespoon cider vinegar
½ tablespoon freshly squeezed lime juice
3 medium garlic cloves, finely minced
½ teaspoon fresh ginger, grated
½ teaspoon curry powder
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon crushed red pepper flakes
1/3 cup loosely packed fresh Thai basil leaves
Peanuts and cilantro for garnish

Spray the bottom of your slow cooker with Pam, and place chicken into crock.

In a medium bowl whisk together peanut butter, coconut milk, honey, soy sauce, vinegar, lime juice, garlic, curry powder, turmeric, cumin, red pepper flakes, and basil. Combine well, and pour the sauce over the chicken. Place lid on the slow cooker, set it to low, and allow to cook about four hours. At the four hour point, remove the chicken to a plate or cutting board, and cut it into bite-sized cubes. Return chicken to crock along with the Thai basil leaves, stir to combine, and continue cooking for another half an hour.

Serve with rice or noodles. Garnish with peanuts, cilantro, or scallions, whatever suits you.

 

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Spicy Thai Noodles

I love Thai food, in particular anything that is peanut-y and noodle-y. So, when I saw this recipe on the Domestic Superhero blog, I knew that I had to try it. I also knew, from reading the list of ingredients, that I would need to alter it a bit because the mere addition of a few chopped peanuts would not make this nearly peanut-y enough for me. Thank goodness for peanut butter! To the sauce I added 1 heaping tablespoon of creamy peanut butter and whisked the daylights out of it to incorporate. Instead of plain peanuts, I used the leftover Spanish peanuts from the Pea Salad that I had made earlier. I chose to add meat, so, to make things excruciatingly easy, I sliced a fried chicken tender from the deli into diagonal strips and stirred it in. Now this dish is perfection. Easy perfection at that, so I'll be making this a lot.

Spicy Thai Noodles

Slightly adapted from Domestic Superhero

 1/2 pound linguine, cooked according to package directions

1 large clove garlic, minced

1 tablespoon brown sugar

2-1/2 tablespoons low sodium soy sauce

1 tablespoon peanut butter

2 teaspoons Sriracha hot sauce, or to taste

1 inch fresh ginger, grated

1 tablespoon olive oil, divided

1 large egg, lightly beaten

1/4 tsp. crushed red pepper flakes

1 small zucchini, cut in half vertically, then sliced in half circles

4 ounces mushrooms, sliced

1/4 cup Spanish peanuts, chopped

2 green onions, chopped

1/4 cup fresh cilantro, chopped

Cook linguine according to package directions. Drain and set aside.

In a medium bowl combine brown sugar, soy sauce, peanut butter, sriracha, and ginger; whisk well to combine; set aside.

In a large stockpot over medium heat, add 1 tablespoon olive oil, and heat until shimmering. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

Return stockpot to stove, heat remaining 1 tablespoon oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 5-6 minutes or until veggies are cooked through.

Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.

Serve immediately. This dish is equally good cold as it is warm.

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Slow Cooker Thai Pork with Peanut Sauce

I love Thai food, particularly peanut sauce, so when I spotted this recipe on the National Pork Board website (and where else might one find a really good recipe for using pork than on the site of the National Board?) I had to make it. But, here's the thing, I did not have a pork loin roast, but a pork tenderloin. (Personally, I'm not crazy about pork roasts because I find they tend to be a bit dry, but I'm wandering.) So, I made the recipe as directed except for the substitution of the more tender cut of meat. What this substitution did was cause the meat to be so fork tender as to fall apart, rather than remain in chunks as it was supposed to. Essentially, then, what I really did was make a Thai version of pulled pork. No matter. It was delicious! Very spicy, very tender, full of flavor, and crockpot simple. Below is the Board's recipe. You can follow it, or take a walk on the wild side and try it with tenderloin. Either way, this recipe is a winner.

Slow Cooker Thai Pork with Peanut Sauce

2 pound pork loin roast, boneless, trimmed and cut into 4 pieces

1/2 cup Asian sweet chili sauce (I used hot chili sauce)

2 tablespoons soy sauce

2 tablespoons rice vinegar

4 cloves garlic, minced

1/3 cup creamy peanut butter

2-3 cups rice, steamed

1/2 cup chopped scallions, for garnish

1/2 cup chopped dry roasted peanuts, for garnish

Coat the slow cooker with nonstick Olive Oil cooking spray. Place the pork, chili sauce, soy sauce, rice vinegar and garlic in the cooker. Cover and cook on LOW 8 Hours or until the pork is fork-tender. Remove the pork from the cooker and coarsely dice. Add the peanut butter to the sauce in the pan and stir well to dissolve it. Return the pork to the sauce and toss to coat evenly.

Serve in shallow bowls over rice, and garnish each serving with some of the green onions and peanuts. ENJOY!!

Serves 4

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