Peanut suace always has a nice flavor. So try it on noodles!
บะหมี่ถั่วลิสงรสเผ็ด (Thai)
/bah̄mī̀ t̄hạ̀w lis̄ng rs̄ p̄hĕd/
(Spicy Peanut Noodles)
Serves 4
I. Sauce: (Adjust the spices to your taste.)
1/2 cup (120 g) organic peanut butter
3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos
2 Tbs. (30 ml) each: rice vinegar, organic maple syrup or honey, sesame oil, and siriracha
II.
2 Tbs. (30 ml) sesame oil
3 minced organic cloves of garlic
1 Tbs. (30 g) minced organic ginger
organic mushrooms
1 organic carrot, julienned
2 cups (910 g) each sliced organic: bok choy, spring onions, and red cabbage
organic (gluten-free) cooked noodles
optional organic vegetables: 1/2 cup (65 g)
- slice bell peppers
- broccoli florets
- cherry tomato
- sugar snap peas
- scallions
- green beans
- asparagus
- water chestnuts
- peas
optional organic "meats": 1 cup (130 g)
- tofu (cubed)
- tempeh (cubed)
- chicken (done temperature 165F/74C)
- shrimp (turn pink on both sides)
- pork (160F/71C)
- lamp (170F/77C)
III. Extra spicy:
some chili and coriander spices
1. Whisk together the sauce ingredients
2. Heat the oil in a wok over medium heat.
3. Sauté the ginger and garlic for a minute.
4. Add optional meat, cook until done.
5. Add the mushrooms for another 4 minutes.
6. Add and cook the vegetables.
7. Add the cooked noodles and peanut sauce.
8. Serve with the extra chili and coriander, if you want more "heat" to the dish.
