For this month's Secret Recipe Club, I was assigned Jess's blog, Inquiring Chef! I was really excited to get her blog because I'd already poked around on it a bit. Her blog is just chock full of amazing looking recipes. I couldn't sleep the day we got our SRC assignments and actually read her entire blog that night, all the way back to when she started it in late 2010!Jess's blog is really interesting, and not just because of the recipes she posts. She's lived in Thailand with her husband for the past several years. I absolutely love travel and am fascinated with different cultures, so her blog is a good read! Jess and her husband also have a pair of pretty much the cutest identical twin baby girls, Molly and Clara. I even love their names!
My only changes were to sprinkle the crushed peanuts on top as a garnish instead of mixing them in, and I used canned Chaokoh coconut milk instead of the lighter kind you drink because I didn't catch that I was supposed to use the drinking kind until after I'd purchased a can. No regrets, though, because the noodles turned out amazing! Very creamy and delicious with great peanut, coconut, and curry flavor. Absolutely no complaints, and I intend to make the recipe with the canned coconut milk in the future. Next time I'll use another half teaspoon of red curry paste (I used Thai Kitchen brand, turns out it's pretty mild) and spaghetti noodles instead of bucatini, but that's it for alterations.
Just want to note, I served these noodles with Salt & Pepper Tofu Triangles and thinly sliced cucumber tossed with seasoned rice vinegar. Very satisfying dinner! I can also confirm that leftover noodles are delicious both cold and reheated.
Thai Peanut Noodles
1/4 C water1/2 C coconut milk
finely chopped peanuts
finely chopped peanuts
sliced green onion
While pasta cooks, heat oil over medium in a large nonstick skillet. Add curry paste and peanut butter, and cook until both are melted and mixed together. Don't cook at too high a temperature or the peanut butter can separate (I had to throw away my first go at it)!
Stir in water, coconut milk, and salt, and cook until sauce is very smooth and slightly thickened, about 2-3 minutes. Add cooked, drained pasta and toss to coat. Divide among plates to serve and garnish with chopped peanuts and green onion.
Yield: About 3-4 servings