06 Oct, 2007
Fishbowl’s Fave recipes for fall: Recipe #3 – Thai rice noodles with red pepper and peanut sauce
Posted by andrea tomkins in: Photography|Recipes and Food
I surprised myself and made this for my lunch the other day. It felt like such a TREAT to (a) eat something this yummy, that is (b) not snarfed while standing over the kitchen sink.
The recipe is adapted from a WW cookbook.
6 oz Thai rice noodles
1/3 cup all natural peanut butter (use the reduced fat kind to make this a more authentic WW-style recipe)
1/3 cup water
3 tb ketchup
2 tb hoisin sauce
2 tb soy sauce
2 tb brown sugar
1 tb rice vinegar
1 ts sesame oil
2 scallions/green onions, chopped (I was lacking int he green onion department, so the greenery you see in the photo above is bok choy. I bet cilantro would taste good too.)
Some sliced red pepper (I think I used about 1/2 cup – it’s up to you)
Dried chilli pepper flakes (to taste)
Cook the noodles according to package directions. (I put mine in a bowl and covered with boiling water and left them to soak for 10 minutes.)
While the noodles are soaking, combine the peanut butter, water, ketchup, hoisin, soy sauce, sugar, vinegar, and sesame oil in a small saucepan. Bring to boil over medium-high heat, stirring constantly until well mixed.
Remove from heat. When your noodles are done, toss with sauce. According to the actual recipe, you are to toss all the noodles with all of the sauce, but I looked at it and remembered THERE IS 1/3 CUP OF PEANUT BUTTER IN THERE. So NO THANKS. I don’t usually eat that much PB in a month. So I used about half the sauce, tossed it with some sliced red peppers and sprinkled the whole thing with some bok choy, chilli flakes, and peanuts. It was a wonderful meal.
And there’s enough sauce in the fridge to make myself a second helping.
What can I say? I rock.
