Monday, May 16, 2011
Thai Peanut Satay Noodles
I absolutely love Thai food. I have always have a thing for the slippery, fat and moreish rice noodles. I can't get enough of them. And partnered with a delicious satay sauce it sends me into a frenzy.
Being pregnant I have had huge cravings for sour, salty and sweet for a while now. I just can't seem to get enough of the flavour combo. Bring on the salted peanut chocolate buttercups from Just William's I say! They have just the right amount of salty peanuts to fudgy goodness, covered in a delicious milk chocolate.
The only thing I don't like, and never have is chili, BLEG! I have never liked the heat, I don't know how anyone can stand it. To me it takes away from the flavour of the food. I don't mind a small amount of heat, but not a lot. Everyone around me eats it like there is a chilli shortage. My mother even grows chilli, how absurd!!! What a waste of a beautiful pot, when you could have so many other lovely things growing in there!!
Anyway I had my usual Thai food cravings yesterday, but there is no where near where we live that do good Thai takeaway, so with the help of hubby, we decided to make our own! We were so spoilt when we lived in Sydney all the fantastic food. Now if we want something we have to make it ourselves. Sometimes fun, sometimes annoying when you cannot be bothered to cook, or knowing that you could never get the same flavour as your favourite Thai takeaway.
This recipe was fantastic, it was delicious, and just the right amount of sweet, spice, salt and sour. And the best part is I have leftover's for today!! :)
I used a combination of these two recipes Nuoc Leo, and Manu's Satay Chicken.
2 teaspoons vegetable oil
1 garlic, chopped finely
2 teaspoons fresh ginger
1 red chilli, deseeded finely chopped, add more if you want it spicier
1/3 cup roasted peanuts chopped roughly, leave a little texture to them, reserve some for sprinkling on top of the finished noodles
1/2 cup crunchy peanut butter
1/2 cup water
1/4 cup coconut cream
juice of 1-2 limes, depending on how juicy the limes are
2 teaspoons vegetable stock powder
1 tablespoon fish sauce
1-2 teaspoons brown sugar
1-2 tablespoons dark soy sauce, to taste
Heat the oil in a small saucepan over a low heat, add the garlic, ginger and chilli.
Add the rest of the ingredients in one go. Simmer for about 10 minutes until you have a smooth peanut sauce that has thicken slightly.
Next Stir fry whatever combination of vegetable, meat, tofu etc that you like. We used prawns, baby octopus, broccoli, carrots, onions, snow peas and of coarse rice noodles.
Pour the peanut sauce over the noodles. When plating up sprinkle with the reserved peanuts, maybe even some coriander, but we didn't have any.