Thai Noodle Salad
Here's another -- the Thai Noodle Salad I bring to Cummington (though not this year):
Thai Style Peanut Sauce (actually a marriage of Thai and Chinese flavors)
Sauce:
1/2 heaping cup to 1 cup natural style peanut butter* (don't use the processed kind, it will not work)
3 cloves garlic, peeled
a 1" piece of ginger, peeled
a handful of cilantro
2 tbsp to 3 tbsp brown sugar (preferably dark, but light is okay)**
3 tbsp to 4 tbsp balsamic vinegar***
4 tbsp soy sauce or tamari
1-3 tbsp chili paste with garlic (I like Lee Kum Kee brand) amount depends on how hot you like it
1 tsp to 2 tsp dark sesame oil****
about 1/2 cup hot water, more or less
*Changed to 1 cup in later post.
**Changed to 3 tbsp in later post,
***Changed to 4 tbsp in later post.
**** Changed to 1 tsp in later post.
Put garlic, ginger and cilantro in processor, mince finely. Add peanut butter and all remaining ingredients. Process. Check for seasoning. What you are aiming for is an intriguing and delicious blend of sweet, sour, salty, and peanut-y. Sometimes I add a bit more vinegar, sometimes a bit more hot sauce, etc. If too thick (should be the consistency of thick cream), add more hot water.
This sauce may be doubled or tripled, and will keep in the fridge for about a week. If you want to keep it longer, add only the PB and spices, put the fresh ingredients in shortly before serving. It is also awesome on grilled meat or chicken.
Salad:
1 package Chinese noodles (in a pinch, I have used whole wheat spaghetti, or even plain old vermicelli, you could also use Japanese noodles)
1 Cucumber
1 package extra firm tofu
a bunch of scallions
Optional, but very nice and elegant -- some washed mesclun type greens or fresh spinach leaves to put in the bowl as a base, some shredded carrot for on top, some crispy thinly sliced pepper, etc.
To assemble salad:
Cook noodles, drain, run cold water all over. Toss in a bit of oil to prevent sticking.
(NOTE: If you are planning to make this dish ahead of time, cook the noodles, toss them in oil and don't put the sauce on until just before serving. It will taste much better that way).
Put noodles in a large bowl, surrounded by sliced cucumber, red onions, mesclun, if desired. Top with cubed extra firm tofu. Pour sauce over, toss around to get the sauce mixed in. Garnish with shredded carrot, green onions, etc. Devour.
This is really, really good, if I say so myself. My kids think its the best thing I know how to make.
Carolyn
Posted: (6/11/00) Reposted: (5/23/03) Changes noted with an asterisk.
Here's another -- the Thai Noodle Salad I bring to Cummington (though not this year):
Thai Style Peanut Sauce (actually a marriage of Thai and Chinese flavors)
Sauce:
1/2 heaping cup to 1 cup natural style peanut butter* (don't use the processed kind, it will not work)
3 cloves garlic, peeled
a 1" piece of ginger, peeled
a handful of cilantro
2 tbsp to 3 tbsp brown sugar (preferably dark, but light is okay)**
3 tbsp to 4 tbsp balsamic vinegar***
4 tbsp soy sauce or tamari
1-3 tbsp chili paste with garlic (I like Lee Kum Kee brand) amount depends on how hot you like it
1 tsp to 2 tsp dark sesame oil****
about 1/2 cup hot water, more or less
*Changed to 1 cup in later post.
**Changed to 3 tbsp in later post,
***Changed to 4 tbsp in later post.
**** Changed to 1 tsp in later post.
Put garlic, ginger and cilantro in processor, mince finely. Add peanut butter and all remaining ingredients. Process. Check for seasoning. What you are aiming for is an intriguing and delicious blend of sweet, sour, salty, and peanut-y. Sometimes I add a bit more vinegar, sometimes a bit more hot sauce, etc. If too thick (should be the consistency of thick cream), add more hot water.
This sauce may be doubled or tripled, and will keep in the fridge for about a week. If you want to keep it longer, add only the PB and spices, put the fresh ingredients in shortly before serving. It is also awesome on grilled meat or chicken.
Salad:
1 package Chinese noodles (in a pinch, I have used whole wheat spaghetti, or even plain old vermicelli, you could also use Japanese noodles)
1 Cucumber
1 package extra firm tofu
a bunch of scallions
Optional, but very nice and elegant -- some washed mesclun type greens or fresh spinach leaves to put in the bowl as a base, some shredded carrot for on top, some crispy thinly sliced pepper, etc.
To assemble salad:
Cook noodles, drain, run cold water all over. Toss in a bit of oil to prevent sticking.
(NOTE: If you are planning to make this dish ahead of time, cook the noodles, toss them in oil and don't put the sauce on until just before serving. It will taste much better that way).
Put noodles in a large bowl, surrounded by sliced cucumber, red onions, mesclun, if desired. Top with cubed extra firm tofu. Pour sauce over, toss around to get the sauce mixed in. Garnish with shredded carrot, green onions, etc. Devour.
This is really, really good, if I say so myself. My kids think its the best thing I know how to make.
Carolyn
Posted: (6/11/00) Reposted: (5/23/03) Changes noted with an asterisk.