Help With a Thai Peanut Noodle Stir-Fry Recipe

[ketherian]

i guys.
I don't have a picture, and I don't own a camera, so I'll have to describe it.

A delectible dish of smooth creamy pasta, fresh stir-fried vegetables, and cut up sesame chicken that melts in your mouth. The strong peanut taste is well cut by tangy dijon and the sweetness of crushed garlic and ginger mixed with brown sugar. The vegetables add a

Comments

That looks really good!

[snobahr]

At your convenience, might you drop in an LJ cut before the recipe?
For adding zing for somebody allergic to citrus, I might suggest more ginger or garlic, or mustard.
For dessert, I think a strawberry sorbet would help cool the tongue and just be nummy.

Re: That looks really good!

[ketherian]

At your convenience, might you drop in an LJ cut before the recipe?

Eep. Done. Thanks for the reminder.

Re: That looks really good!

[snobahr]

Thankee thankee :)

[mschaos]

I think something along the lines of spring rolls (the kind in rice paper, not the fried kind) would be a nice starter...

vinegar can add some zing...rice wine vinegar is rather mild, so perhaps try a bit of apple cider vinegar to brighten the flavor

[arebella]

I use a very similar recipe for this and add some crushed dried red pepper for some heat. I also use rice noodles in place of the linguine.

[ketherian]

Hi.
Do you find the flavor better for using rice noodles? The dinner didn't taste heavy (to me), but then I'm not use to Thai food.

[arebella]

The rice noodles turn translucent and seem to be not quite so heavy as the linguine, although I've used both depending on what I have on hand. The rice noodles are more authentic in Thai food.

[aleph_zahir]

Add peppers, of course! Thai bird chiles might be nice. Serve with noodles (soba, maybe). Spring rolls would be a nice starter, in my opinion. Fried banana coins drizzled with honey and sesame seeds over coconut ice cream for dessert (this is a mainstay at Thai restaurants). Just Google for recipes, check the tags here, and look at allrecipes.com and epicurious.com.

[ketherian]

Peppers! Of course.
I've never cooked with Thai bird chiles because of their heat.
Spring rolls! Thanks for the great idea. I'd normally do a pass on the ice cream (I'm diabetic), but I love the idea of fried banana coins ... of course I can always serve the desert without having any. :)

Thanks for the advice.

[frandowdsofa]

Mustard loses flavour when heated, and dijon is mild to start with. Try a stronger mustard (english or chinese) added at the end of the process, or use the milder one and add some chili sauce. Peanut butter can take a lot of chili, I think it's the sugar content.

[ketherian]

And there's sugar in the dish too.
I'll have to experiment with chili sauces (I normally avoid them because of my inability to stomach hot food). The idea of using a stronger mustard is a good one. Surprisingly, you could taste the dijon in the sauce; but you're quite right - it was very mild.

Now I have a use for the strong english mustard I have in my fridge!
Thanks