What
a fun thing to celebrate! Instead of the traditional PB & J, or
peanut butter cookies, go savory for dinner tonight! This
quasi-traditional Thai dish (quasi because it's my spin on the classic)
is a snap to prepare, and the subtle sweetness from the
peanut butter balances both the saltiness of the soy sauce and the heat
of the hot
sauce.
Peanutty Thai Noodles
12
ounces uncooked pad Thai rice noodles
1
1/2 cups good-quality chicken or vegetable broth
2 large
eggs
2 tablespoons
creamy peanut butter
2 tablespoons
reduced-sodium soy sauce
1-2
teaspoons hot sauce
2
teaspoons peanut oil
2 teaspoons
dark sesame oil
1/2
cup thinly sliced yellow onion
2
cloves garlic, minced
1 teaspoon
minced fresh ginger
1/2 cup fresh bean sprouts
1⁄4
cup dry-roasted salted peanuts, coarsely chopped
1/4
cup chopped green onions
1 lime, cut into wedges
Cook the noodles according to the package directions. Drain, transfer to
a large bowl, and cover with foil to keep warm.
Meanwhile, in a medium bowl, whisk together
chicken broth, eggs, peanut butter, soy sauce, and hot sauce. Set aside until
ready to use.
Heat the oils together in a large skillet
over medium heat. Add onion, garlic and ginger and sauté 3 minutes, until the
onion is soft. Transfer the mixture to noodles and toss to combine.
Return the skillet to medium heat and add
the chicken broth mixture. Simmer until eggs are cooked and still moist, about 2–3
minutes (mixture will be lumpy), stirring constantly with a wooden spoon. Stir egg
mixture into the noodles and mix well. Fold in the bean sprouts.
Transfer the noodles to a serving platter and top with the peanuts and
green onions. Serve with lime wedges on the side.
Serves 4
Photo: Vichaya Kiatying-Angsulee
Comments
Post a Comment