Thai Noodles
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Author: Melissa Goodman Status: published license cc-by-nd tags:
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Share on Twitter8 oz fresh Chinese egg noodles
2 tbs dark sesame oil
1/4 c plus 1 tbs shelled, salted roasted peanuts
1 clove garlic, peeled
1 tbs peanut oil*
1 tbs light soy sauce (NOT "lite" soy sauce!)
2 tsp Chinese black vinegar**
1 tsp sugar
Szechuan red chile paste to taste (I use about a tsp)
1 scallion
1 red banana chile (these look like Hungarian chiles, but are red and not very
hot)
First, decide if you want to serve this hot or cold. For cold, boil the noodles until
nearly done, then drain and quickly rinse with cold water (reserve a little of the
cooking water). Plunge into ice bath, remove and drain. Toss with 1 tbs of the
sesame oil and put aside while making sauce.
For hot noodles, make sauce first. Then boil noodles until done, drain well, toss
with 1 tbs of the sesame oil, then the sauce.
To make sauce, put 1 tbs of the sesame oil, 1/4 c peanuts, the garlic, peanut oil,
vinegar, soy sauce, sugar, and chile paste in a blender or food processer and
puree to a smooth sauce. If the sauce looks too thick, add a little of the pasta
water and process some more. Take the remaining peanuts and chop them with
a knife. Chiffonade the scallions. Remove the core and seeds from the red chiles
and cut them into fine strips. Pour sauce over noodles and toss, put in serving
bowls, and top with scallion chiffonade, red chile strips, and chopped peanuts.
