Easy Thai Ish Noodles And Vegetables Recipes

Steps:

• Cook noodles in boiling water until tender; drain.
• Mix ingredients for sauce in a bowl with a whisk until smooth; set aside.
• Heat 2 tablespoons cooking oil in a wok or large skillet over high heat (add more oil as necessary during cooking).
• Add lemongrass and Thai chiles and cook until fragrant.
• Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.
• Add bean sprouts and cook 1-2 minutes more.
• Add drained noodles to the pan and pour sauce over noodles.
• Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.
• Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce (sriracha), if desired.
• Cooking tip: you may cut noodles into smaller pieces after cooking with kitchen shears to make them easier to work with.

Steps:

• NOTE re: chili paste: Look in the international food aisle; there are now several brands of Thai chili paste with garlic available.
• NOTE re: spaghetti: You can use spaghetti or angel hair pasta, or rice noodles, or anything you like. I use whole wheat spaghetti.
• TO MAKE SAUCE: Place peanut butter in medium-sized bowl. With fork stir in soy sauce, tomato sauce/puree, sherry, lime zest, lime juice, brown sugar, and chili paste.
• Heat oil in small saucepan over medium heat. Add the garlic and cook 1 minute. Stir in the peanut sauce and keep warm over low heat. Do not let the sauce simmer (or, heavens forbid, boil -- it will be too thick to use. Just keep it warm. (You can also prepare the sauce a few hours in advance and reheat it.).
• Combine the vegetables and peanuts in a bowl and set aside.
• Cook your pasta of choice according to directions. After draining, place in large bowl. Pour the sauce on the noodles and toss. Sprinkle the vegetables across the top and mix lightly. Serve immediately.
• You can add cooked chicken or shrimp, or any other combination of vegetables you like.