Make these noodles! If you are a visual person like me, seeing a picture of the recipe you are about to try is an important factor in deciding whether or not to make it. I love pretty, colorful food. I eat with my eyes as well as my mouth. so, that being said I totally suck for not having a final product picture to provide with this fantastical peanutty pasta-y recipe-the camera yelled, "CHANGE THE BATTERIES" at me just as I snapped the completed dish's pic. DOH! I thought there might be a slight chance that it saved that final snapshot-but no, it did not.
Ah well, trust me-this is good stuff. I was able to snap a few pics during the preparation so maybe that will help you food voyeurs out just a little bit.
Thai Peanut Noodles from Epicurious.com
8-10 oz. linguine or flat rice noodles
8 green onions
3 small garlic cloves
1 T. fresh ginger, peeled and grated
2 medium carrots
1/2 large red bell pepper
2 T. sesame oil
1/4 c. honey
1/4 c. creamy peanut butter (I used crunchy peanut butter)
1/4 c. soy sauce
3 t. unseasoned rice vinegar
1/4-1/2 t. red pepper (optional)
1/2 c. mung bean sprouts
1/3 c. chopped peanuts (I used plain, unsalted)
Whisk together honey, peanut butter, soy sauce, vinegar and red pepper and set aside.
Cook the pasta according to package directions until al dente. Julienne the green onions, carrots, and bell pepper; and mince the garlic. Heat the sesame oil in a large skillet over medium high heat. Add the carrots, saute for a minute or two, then add the garlic, bell peppers, onions, and garlic. Saute until crisp tender.
Add the liquid ingredients and heat through, stirring gently.
Then add the pasta and toss until coated.
Garnish with the chopped peanuts and bean sprouts...and eat. MMMMM.