Peanut Noodles
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chinese flour noodles
fresh |
* |
| ½ | tablespoon |
chili and garlic paste
|
* |
| 2 | tablespoons |
peanut butter
(without added sugar) |
|
| 1 | tablespoon |
fish sauce
nam pla |
|
| ½ | cup |
water
|
|
| 2 | each |
scallions, spring or green onions
stalks, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chinese flour noodles
fresh |
* |
| 7.5 | ml |
chili and garlic paste
|
* |
| 3E+1 | ml |
peanut butter
(without added sugar) |
|
| 15 | ml |
fish sauce
nam pla |
|
| 118 | ml |
water
|
|
| 2 | each |
scallions, spring or green onions
stalks, chopped |
|
Directions
Boil a lot of water for the noodles; this is the most time-consuming step.
Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient.
Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla.
Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions and serve.
