Spicy Thai Noodles
This is a recipe that gets made a lot in our house, it can be on the table in less than 30 minutes. Quite often if I’m cooking pasta for dinner, I’ll do a little extra and use it for this dish a few nights later. You can make it with any type of long noodle, or if you want to make it more authentic use a broad noodle or even a rice noodle. Today’s version is meatless however this dish adapts well to chicken, shrimp, pork or beef. Thanks to Ron, GM at Century Subaru in St John, New Brunswick for joining us today and to Subaru Canada for the amazing partnership.
Spicy Thai Noodles
- Yield: Serves 4
Ingredients
Units
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- 8 ounces noodles of choice
- 2 tablespoons soy sauce
- 6 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 3 tablespoons maple syrup
- 4 tablespoons peanut butter
- 2/3 cup water
- 2 tablespoon sesame oil
- 2 shallots thinly sliced
- 3 cloves garlic minced
- 1 1/2 and your pepper seeded and diced
- 1 large zucchini, diced
- 1 red pepper diced
- 2 sliced carrots, blanched
- 1 cup Thai Basil chopped
- Green onion
- Dry roasted peanuts
Instructions
- Cook noodles according to package direction and set aside.
- Combine the soy sauce, oyster sauce, fish sauce, Maple syrup, peanut butter, and water. Mix well and set aside.
- Heat 2 tablespoons of sesame oil in a large frying pan. Add the shallots and garlic, sauté until soft.
- Add the jalapeno pepper, zucchini, pepper, and carrots, sauté until the vegetables begin to soften.
- Add the sauce to the pan and warm through.
- Add the noodles and basil, when warm place into bowls and top with chopped green onion and peanuts.
- Category: Entrees, Pasta, recipes
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