A flavorful Thai noodle recipe that's also quick and easy.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- Noodles:
- 12 ounces egg or wheat noodles, flat or round
- Sauce:
- 2 Tbsp. almond butter (or peanut butter)
- 2 Tbsp. raw or dry-roasted peanuts
- 1/2 can thick coconut milk
- 1 tsp. sesame oil
- 1 Tbsp. galangal (or ginger), grated
- 1 clove garlic, minced
- juice of 2 limes
- 3 Tbsp. soy sauce
- 1 tsp. chilli sauce (or more if you like it very spicy)
- 1/2 cup holy or sweet basil, roughly chopped
- optional: 1 heaping tsp. arrowroot or cornstarch powder dissolved in 3 Tbsp. water
Preparation:
- To make the sauce, place all sauce ingredients (except arrowroot/cornstarch powder) in a food processor or blender and process well.
- Place in a sauce-pan on medium heat while you get the noodles ready. Stir occasionally. If sauce is too thin, thicken with the arrowroot powder or cornstarch dissolved in water.
- Meanwhile, boil noodles until they are cooked. Drain noodles.
- In a large bowl, combine noodles with sauce (you may have extra sauce leftover, which can be kept for another meal).
- Do a taste test for salt and spice level, adjusting by adding more soy sauce (if not salty enough) or more chilli sauce.
- Sprinkle with fresh basil leaves and serve hot.
Note: this sauce keeps in the refrigerator up to 10 days.
