Thai-Style Noodles with Peanut Basil Sauce

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This recipe prepares two generous servings, feel free to make a larger batch. We used a large skillet, as shown, it doesn't need to be prepared in a wok. We used a quick home-made vegetable broth (sliced veggies in water with a bit salt and pepper, simmered for an hour).

It's pleasantly just a tad spicy, we added hand-crushed whole dried Thai chiles. Feel free to add more or less to suit your taste.

It's a delicious vegetarian recipe that everyone should enjoy.

Ingredients

1/2 cup fresh snow pea pods
7 ounces (half package) chantaboon rice stick noodles
3/4 cup coconut milk
1/4 cup crunchy peanut butter
1/4 cup (or a bit more) vegetable broth
1.5 tablespoons thin soy sauce
1 tablespoon lime juice
1 clove garlic -- minced
1 teaspoon (or a bit more) palm sugar
1/2 teaspoon (or a bit less) ground coriander
1/2 teaspoon ground Thai chile peppers
3/4 cup bean sprouts -- divided
1/2 cup firmly packed Thai basil leaves -- shredded & divided
1/4 cup dry roasted peanuts -- chopped
red pepper flakes, peanuts, lime wedges

Method

Soak rice noodles in lukewarm water for 45 minutes or longer to soften. Trim snow peas and cut in half diagonally. Bring water to a boil in a large heavy saucepan; add snow peas, and cook 45 seconds. Drain. Plunge into cool water to stop the cooking process. Drain and set aside.

Whisk together coconut milk and next 8 ingredients in a large saucepan. Cook over medium-low heat, whisking occasionally, about 5 minutes or until mixture is thoroughly heated. Add snow peas, rice noodles, 3/4 cup bean sprouts, and 3/4 cup basil. Toss and place on a serving platter. Sprinkle with remaining 1/4 cup bean sprouts, remaining 1/4 cup basil, and 1/4 cup chopped peanuts. Serve with assortment of condiments.

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