Cook this: Thai Peanut Noodles
Nancy Rokos|Calkins Media
Chef Shereen Pavlides starts to prepare her summer side dish alternative to potato salad, Thai Peanut Noodles.
Chef Shereen Pavlides' summer side dish, Thai Peanut Noodles, can be made in under 20 minutes.
In this week蘑菇视频 edition of Cook This, chef Shereen Pavlides cooks her take on pad Thai that can serve as a side or the main dish.
To watch Chef Pavlides make this dish, visit www.heraldstandard.com.
Thai peanut noodles
Yield: 4 servings
Prep time: 8 minutes
Cook time: 6 minutes
1 (8 ounce) package Lo Mein noodles
1/4 cup + 2 tablespoons sesame oil 鈥� divided
1/4 cup smooth peanut butter
3 tablespoons fresh lime juice
2 tablespoons low sodium soy sauce
2 tablespoons sugar
1 tablespoon sambal olek (chili garlic sauce)
kosher salt / fresh finely ground black pepper
4 garlic cloves 鈥� minced
3 green onions 鈥� dark green parts sliced
1/4 cup freshly chopped cilantro
Bring salted water to a boil in a 6-quart pot over high heat. Reduce to simmer.
Add the noodles and immediately separate using tongs. Cook according to the package directions, about 4 minutes until tender.
Drain, reserving a few cups of the noodle water.
Set aside.
Meanwhile: Whisk 1/4 cup oil, peanut butter, lime juice, soy, sugar, sambal olek, 3/4 teaspoon salt and 4 turns on the pepper mill into a large bowl until combined.
Heat a 10-inch saut茅 pan over medium heat. Add 2 tablespoons oil.
When the oil is heated, add the garlic and saut茅 until fragrant, about 30 seconds.
Remove from the heat. Whisk in the peanut sauce until sugar is melted, about 1 minute.
Toss in noodles until evenly coated. Thin sauce as needed using the reserved noodle liquid.
Garnish with green onions and cilantro. Serve immediately.