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Thai Style Peanut Noodles
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
Description
Quick spicy noodles
Ingredients
| 3 | oz | package ramen noodles |
| 1⁄4 | c | peanut butter |
| 1 1⁄2 | t | sesame oil |
| 1 | t | soy sauce |
| 1 | t | diced dried onion |
| 1⁄2 | t | red pepper flakes |
| 1 | T | vinegar |
| 2 | c | water |
Notes
This is an adapted recipe from our first book:
http://www.trailcooking.com/store/freezer-bag-cooking-trail-food-made-si...
For the soy sauce and vinegar use packets from www.minimus.biz or powders from www.packitgourmet.com
Make this recipe gluten free by substituting in a package of rice noodle ramen (look in the Asian section of most grocery stores).
Instructions
At home pack the noodles in a quart freezer or sandwich bag. Pack the sauce items in a snack size plastic bag.
FBC and Insulated Mug Method:
Bring 2 cups water to a near boil and take off the stove. Cover the noodles with around 1 1/2 cups, seal the bag tightly and put in a cozy for 5 to 10 minutes.
Add 1/2 cup water to the peanut mix, stirring in slowly till combined.
Drain the noodles, toss with the sauce.
One pot method:
Bring 2 cups water to a boil in your pot. Take out 1/2 cup and set aside. Add the ramen and cook for 3 minutes. Drain off any remaining water.
Meanwhile add the 1/2 cup water to the peanut mix, stirring in slowly till combined.
Toss the drained noodles with the sauce.
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Comments
rice pasta
I'm going to try this with rice noodles.
used this as a basis for a modified version, added chicken
This is an excellent recipe. It's the sesame oil that makes it awesome.
I added a can of chicken, a tsb of tamari, along with crushed peanuts, and since it was so cold out, I vacu-sealed "thai basil paste" and didn't have to worry about spoilage (ginger, thai basil, lime, and if my tongue served me right, hot pepper). I got a little vacu-crazy, and added sesame seeds to it as well. It was excellent, and very filling.
Make this recipe, you wont be disappointed.