Tag Archives: rice vinegar

Oodles of Thai Peanut Noodles

I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind.  But at home, I love making Thai Peanut Noodles.  They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!

I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready.  The result?  A delicious dish that I could enjoy at my own table!  It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.

Thai Peanut Noodles

Pieces:

  1. one and a half cups smooth peanut butter (I like Skippy Natural)
  2. 4 tbsp. rice vinegar
  3. 2 tbsp. honey
  4. 2 tbsp. sesame oil
  5. 2 tbsp. wheat free soy sauce
  6. juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
  7. 1 tbsp. chopped garlic
  8. 1 tsp. red chili flakes
  9. 2 tbsp. ginger
  10. rice noodles (or your favorite pasta)
  11. one half cup of the water the pasta cooked in
  12. chopped scallions, about 2 tbsp.
  13. one carrot, shredded into fine strips using a vegetable peeler.

Process:

  1. Cook the pasta according to package directions.  (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
  2. In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger.  Stir well.
  3. When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce.  Stir to combine.
  4. Add more warm water if you want to thin out the sauce even more, to your liking.  If you don’t have any pasta water left, regular warm water is fine.
  5. Stir well and pour over the pasta.
  6. Top with chopped scallions and shredded carrot.
  7. Serve hot… or cold the next day!

You could also top with chopped peanuts, or shredded chicken.

Happy Allergy Free Eating!

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Squeezing out the last bit of summer…

We all know that fruit and veggies have become a major staple in my diet.  The end of summer marks the dwindling of fresh fruits and veggies and their peak seasons, so I have been trying to make summer last as long as possible.  That means as many fruit and veggie recipes that I can make before the days shorten into fall…

A recent conversation with a friend, about food of course, left us comparing cucumber salad recipe ideas.  She uses balsamic vinegar and I use rice vinegar.  My mouth watering, I of course had to come home and make some cucumber salad to go with my summer tomato basil burgers on the grill pan.

Crunchy Cucumber Salad

Pieces

  1. 1 half of a cucumber
  2. One quarter of a red onion
  3. 2 tablespoons lemon juice
  4. 2 tablespoons rice vinegar
  5. One half teaspoon sugar
  6. Salt and Pepper for seasoning
  7. 2 basil leaves for garnish

 

Process

  1. Slice the washed cucumber on a mandolin so the slices are thin.  Leave the skin on, that is where all the nutrients are!
  2. Finely chop the red onion into your favorite bite size pieces.
  3. Over the cucumber and red onion, add the lemon juice, rice vinegar, sugar, salt, pepper.  Toss to combine.
  4. Garnish with chopped basil leaves.

Happy Allergy Free Eating!  Enjoy the final days of summer.

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