I've gone to great lengths for this dish. I stayed at a dead-end job, at which my boss pocketed a good deal of my tips. I drove an hour out of town to another location when the restaurant I worked at went under, and I spent hours in the kitchen trying to recreate it when the chain closed down completely. Sometimes the effort was an abysmal one, sometimes it came close, but never did I feel the satisfaction that the real thing brought me- until now.
Thai Peanut Noodle Salad.
It's spicy. It's tangy. It's creamy, crispy, and crunchy. It's back in my life again, and best of all? I'm the one who's in charge.
Thai Peanut Noodle Salad
Yield: 4-5 servings
1 cup creamy peanut butter
1/2 cup full fat coconut milk
1/4 cup rice vinegar1/4 cup water
1/8 cup soy sauce
3 tsp sriracha
2 tbsp sesame oil
3 cloves garlic, crushed
1 tsp crushed or finely grated ginger root
2 tbsp sugar
1 lb spaghetti or angel hair noodles (or whatever kind you want, really)
chopped green onions
Add peanut butter, coconut milk, rice vinegar, soy sauce, and water to medium saucepan and heat to medium. Whisk well, then add rest of ingredients and continue to whisk until well combined. Cover and simmer for 10 minutes. Let cool, then refrigerate for at least an hour (you could eat it hot, but it is a salad after all.)
Cook pasta according to instructions on package and rinse to cool. Stir in sauce. Add some green onions, grated carrots, bean sprouts and chopped peanuts. Swoon.