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
  • Print

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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.

Effortless Asian Soup

Ok a smidge of misdirection in the title. I love this recipe because you can adapt it to how much energy you actually want to put into it. It can be as simple as pouring out some boxed broth, flavoring it and adding you fixings (noodles, greens, protein and siracha) or you can go all out and make your own broth like I did here. It’s also one of those recipes where you can specifically shop for ingredients that impress or you can just throw in whatever you have in the fridge/cupboard.

The flavors in the broth can be mixed and matched a hundred thousand different ways by combining any number of ingredients commonly used in Asian cooking. Things like ginger, garlic, soy sauce/tamari, fennel, coriander, curry power, five spice powder, fish sauce, oyster sauce, sesame oil, fresh cilantro, lemongrass, coconut milk, lemons, limes and chilis/spicy peppers all make great additions. So feel free to experiment and find some flavors you enjoy or take inspiration from a traditional recipe!

Bowl by Wendy Thoreson more of her work can be found here.

Effortless Asian Soup

  • Servings: 4
  • Difficulty: Throw stuff in a pot and walk away
  • Print

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Ingredients:

  • Enough chicken bones and water to fill a large pot
  • 1tbsp Tamari
  • 1.5 in of ginger, sliced
  • ¼ tsp Fennel seeds
  • ¼ tsp Coriander seeds
  • ¼ tsp Red pepper flakes
  • 3 dried shitake mushrooms
  • Siracha to taste
  • Salt to taste
  • 3 cloves of garlic
  • Rice or Glass noodles
  • Quartered baby Bok Choy
  1. Place your chicken bones and water in a large pot or crockpot along with all seasonings except garlic and salt. Simmer all ingredients for 2-4 hours adding water if necessary (AKA continue binge watching a show on Netflix and forget you have things on the stove). Strain and reserve ginger slices, mushrooms and any chicken that was on the bones.
  2. Prepare noodles according to package directions (boil or soak).
  3. Grate the ginger and garlic into the broth and dice up the mushrooms and chicken. Bring it all to a boil for 3-5 min. Season to taste with salt/tamari (the broth should be a little salty). Drop in the bok choy, cook for 30 seconds to a min (until bright green). Divide the vegetable matter, noodles and broth into 4 (or more) portions add siracha to taste and enjoy!

NOTE: if you are making this to divide up for lunches soak the rice noodles and don’t cook the bok choy. Put the bok choy and the noodles in the to-go container and pour the hot soup over them, the vegetables will cook as the soup cools in the fridge and the noodles won’t get as mushy!