I have been a busy busy little bee this past week...what with the Rakshabandhan posts and guests and normal life going on..Sometimes I wish I could hit pause button on other things in life while I am doing one task...But until the time we do manage to evolve into X-men and women of such time stopping powers, we all have to our best at handling that tricky mistress called time!
After spending some amazing time in the kitchen trying out soo many different dishes and leaving my kitchen in a total mess, I felt like burning down my house!! Yikes.... On that note, I also wish Alladin would loan me his genie already!! That guy is soooo selfish I tell ya!!
So festivities done. - check
Awesome food cooked - check
New dessert learnt - check
House back in order - check of course!!
For the start of the new week I wanted to dish out something easy and quick ,and esp free of masalas or gravy ... And because it’s Monday, I’m bringing this, one of my all-time favorite recipes to you... It’s cool, easy, and the perfect thing to get us through the remaining days of this horribly grey dark days straight out of a Harry Potter movie that some humans are referring to as “Monsoon”.
Sometimes, simple is best.
Often, simple is best.
Most of the time, simple is best.
There are so many wonderful, inherently delicious flavors in the most simple ingredients, and you don’t always have to grind and saute and mix and beat and sear and combine thousands of ingredients to make something utterly delicious.
Thai noodles falls under that umbrella. .
This is a very simple recipe for yummy Thai noodles with a spucy peanut dressing... You can eat them by themselves. You can pair them with delicious grilled chicken.. . You can load them with red bell pepper, fresh cilantro, or cooked, chopped shrimp.
I love them just the way they are.
PS : I also wish I had the ability to pause time,whenever I eat this deliciousness.
Here's the easy and tasty recipe :
Ingredients
- 1tablespoon peanut oil
- 2 tablespoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar/ rice wine vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon (or more) hot chili oil*
- 1 tsp red chillie paste
- 1 1/2 teaspoons salt
- 1 pound fresh Chinese egg noodles or fresh angel hair pasta
- 12 green onions (white and pale green parts only), thinly sliced
- 1/2 cup roasted peanuts.. u can chop them if u like
- 1/4 cup thinly sliced fresh Thai basil leaves
- 1 cup stir fry vegetables
- Sesame seeds 1 tsp
Preparation
Heat peanut oil in small skillet over medium heat. Add ginger and garlic( 2 cloves) ; sauté 1 minute. Transfer to large bowl.Toast the sesame seeds dry.
Heat a little oil and fry the remaining 2 garlic cloves. Set aside when golden brown.
Add next 7 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughl.
Stir fry the vegetables but make sure they are crunchy.
Add the prepared sauce and toss for a min.
Add the drained noodles and toss with a pair of tongs till the noodles are coated with the dressing...takes abt 3-4 mins max.
Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts, garlic chips and Thai basil; toss again. Add the toasted sesame seeds..Season to taste with salt and pepper. Serve at room temperature.or hot from the stove..
I just cant be trusted with these noodles ..they are simply divine.
Here's to a terrific start to a new week...
Love,
