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.
For 4 Person(s)
- 1/2 Cup Fresh Snow Pea Pods
- 7 Ounces Chantaboon Rice Stick Noodles
- 3/4 Cup Coconut Milk
- 1/4 Cup Crunchy Peanut Butter
- 1/4 Cup Vegetable Broth
- 1 1/2 Tablespoons Thin Soy Sauce
- 1 Tablespoon Lime Juice
- 1 Clove Garlic -- Minced
- 1 Teaspoon Palm Sugar
- 1/2 Teaspoon 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 for Thai-Style Noodles with Peanut Basil Sauce
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.