Do you ever get a flavor stuck in your head that you just HAVE to eat? Something that just calls to you, a craving so deep that you simply must make it happen as soon as possible? I know I do, and it’s not just chocolate. I find that I cook in waves sometimes: a week of Mexican inspired dishes here, a few nights of peasant Italian dishes there, a smattering of barbecued goodness. Lately, though, it’s been Thai style: peanut sauce, fish sauce, cilantro, lime. It hit me one night that I had ‘Pinned’ 3 different Thai-leaning foods in one sitting, and two meals on my weekly menu planner were deeply Asian influenced. Time to make this puppy happen!
Last night was the night; it was warm out, the husband had a long day at the office, and I had been cleaning like a banshee after being gone last weekend and a day or two of wine-club shipment packaging. We had everything we needed and it was a quick dinner that didn’t heat the house (though I secretly didn’t care because I would take the opportunity to BLAST our brand new A/C).
I found myself short some soy sauce, and so added in a tablespoon of fish sauce as detailed below. I personally think it made it better with the fish sauce, as it added a little something extra to the dish. Feel free to sub it out with regular soy (or sub all the soy with tamari for my GF pals out there). After it had cooled and the sauce really stuck to the noodles it was even better. And tonight? Well, tonight it’s sublime, with a nice cold glass of sauvignon blanc by my side and the A/C on. It’s definitely feeling more like summer out there!
Almost the weekend! Stop in tomorrow for a killer cocktail recipe.
Peanut Noodles with Shrimp
Makes a monster pile, about 6 large servings
1/2 cup peanut butter
3 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon grated fresh ginger
8 ounces spaghetti (half a box, and go on ahead and sub in quinoa or brown rice noodles
1/2 lb. large shrimp, either raw or precooked, peeled, deveined and the tails removed
1/2 large red bell pepper, sliced into strips
1/2 English cucumber, sliced into strips
3 scallions, sliced
2 tablespoons chopped cilantro
8 oz. sugar snap peas
3 tablespoons sesame seeds
Cook the pasta according to the package directions; if using raw shrimp add in 2 minutes prior to pasta being finished; drain and pour into a large mixing bowl.
In the same pot, combine 1 cup water with the peanut butter, rice vinegar, tamari/soy sauce, fish sauce, brown sugar, and ginger. Blend until smooth.
Add the peanut mixture, bell pepper, cucumber, cilantro, snap peas, and sesame seeds to the mixing bowl with the pasta and shrimp, and toss to combine.