Sesame noodles are one of the many dishes brought to Thailand by Chinese immigrants more than a century ago. This Thai peanut sesame noodles recipe is light, fresh and has so much flavor. It is simple to make and perfect for a quick dinner. Great as a room temperature noodle dish; can be prepared in advance.
You can use Chinese, Japanese, Thai noodles or spaghetti pasta.
Spice up your repertoire of meals prepared, a specialty dish perhaps as a Super Bowl delight!
¼ cup of sesame oil
5 tbsp of peanut butter (creamy)
2 tbsp of soy sauce
2 tbsp of rice vinegar
5 tbsp of Thai Peanut Sauce (buy in Asian sauces aisle at market)
½ cup of carrot slices
¼ cup of cilantro
1 tsp of red pepper flakes
¼ cup of chopped peanuts (use a mini-food processor)
1lb Noodles – I use Barilla thin spaghetti – serves 4-6 people
You may want to add sesame-soy marinated chicken as a protein.
Saute scallions (2 chopped) in sesame oil.
Add peanut butter and stir.
Add rice vinegar, soy sauce. Add some pasta water if it’s too thick.
Add Thai Peanut Sauce and stir.
Add red pepper flakes.
Boil water for noodles. Cook al dente.
Strain, put back in pot. Poor sauce on top and mix in well.
Adjust with more ingredients if it’s not enough to coat your noodles.
Place in serving dish. Pour remaining sauce on top, add carrot slices,
1 scallion chopped, cilantro and chopped peanuts.