Saucy Peanut’s Thai Noodle Salad (Gluten-Free, Dairy-Free)

Whew, It’s ben a long hiatus! And here it is, a long awaited new recipe!

You know the peanut dipping sauce you get with the gai satay appetizer at your favorite Thai restaurant? The one where you are tempted to lick the dish even though you are in public, and if you have no manners or are feeling especially weak in the morals department you do! Yea well, that delicious stuff is basically the dressing for this cold noodle salad but jazzed up with a TON of garlic and a bit of spice. The vegetables in the salad can be changed to anything you want as long as they are julienned-ish or small sized (cucumber would be great or sautéed mushrooms or snow peas).

I picked up this lovely celadon dish last weekend at the Port Chester Clay Arts Center during their springfest fundraiser. The artist, Dalia Berman was kind enough to tell me about the pieces I purchased and how the artists were affiliated with the center.

Saucy Peanut's Thai Noodle Salad (Gluten-Free, Dairy-Free)

  • Servings: 3
  • Difficulty: Mix, boil, cool, chop and stir
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Peanut Sauce:

3 Tbsp peanut butter

5 cloves of garlic minced or put through a press (or less if you are a wimp)

1 jalapeno minced (seeds and membranes removed for less spice)

2 Tbsp rice vinegar

2 Tbsp corn syrup or honey

sugar to taste (pinch-2tsp)

3 Tbsp chopped cilantro

Salad Stuff:

2 bunches (servings) of bean thread/glass noodles or rice vermicelli noodles or a mix of the two

2c julienned or matchstick carrots (2-3 carrots worth)

1 small julienned red onion

3 eggs

oil

salt and pepper

  1. Boil the water for your noodles and heat a pan to medium-hot for your fried eggs.
  2. Make the peanut sauce by mixing all the stuff together and taste it. It should be lightly sweet, a little salty and very garlicky, if you think it needs something more add it!
  3. While waiting for the pan to be hot/water to boil, julienne the vegetables and toss them with the sauce.
  4. Cook noodles per package directions and fry your eggs. (How I fry eggs: add oil to the ripping hot pan, it should shimmer. Crack in ze eggs, salt and pepper them. Leave eggs alone until they are brown around the edges and most of the white is set. flip them over, count to 15 or 30 depending on how you like your yolks and plate them immediately)
  5. Drain the noodles, rinse them under cold water and give them a few chops with your knife so you don’t end up having to eat a birds nest.
  6. Mix the noodles in, put an egg on top of each serving and garnish with cilantro if desired then EAT!

Note 1: The sauced noodles and fried egg will keep well over night and be a good lunch for tomorrow if you refrigerate the leftovers!
Note 2: The peanut sauce can be customized to whatever you desire. The parts you have to keep are the peanut butter, corn syrup and rice vinegar everything else is personal preference.

Crazy Simple Fried Egg and Rice Bowl

This recipe is one of my staples. Its super easy to adapt to whatever you have in the fridge (just replace the greens with whatever vegetables you’ve got laying around). And if your hungry RIGHT NOW this can be made in as little as 5 min (well, if the rice has already been cooked).

Bowl by Andrea Keim, more of her work can be found here

Crazy Simple Fried Egg and Rice Bowl

  • Servings: 1
  • Difficulty: crazy easy
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Ingredients:

  • 1 Egg
  • Rice
  • 1 handful of greens like baby romaine or spinach
  • Tamari
  • Siracha
  • 1 tsp Canola or other cooking oil
  • Salt

Directions:

  1. Grab your cooked rice out of the fridge and microwave it with a little water (if it is dry) or start cooking some rice. Once the rice is hot/done drizzle with a little tamari.
  2. Heat a small skillet over medium to medium-high heat with about a tsp of oil until its shimmering and almost smoking. Crack the egg into the oil and sprinkle with salt (this would be the time to use one of those splatter screens if you got one). Cook the egg until it is bubbling and browned on the edges then flip and cook for a few seconds until the whites are set. Place the egg over the rice.
  3. Toss the greens in the skillet and squeeze siracha on to taste (1/4tsp-1tsp). Continuously toss the greens and siracha until they are wilted. Place greens over rice and serve!