January 20, 2013

... Spicy Thai Noodles

I've had this recipe pinned for quite a while now.  That's one of the downfalls of Pinterest... pin and forget.  Love 'em and leave 'em.  Until now.  Now I'm making a goal to actually make the recipes that I pin.  Viva la Pinterest!

The beautiful thing about most online recipes - and especially well-read food blogs - is that there are nearly always comments from readers who have made the recipe.  After reading several of them, I found myself tweaking the original recipe before I even started.  Here's the original recipe should you choose to follow it.  See my notes below for my changes.

Spicy Thai Noodles
serves 4

1 box linguine or angel hair pasta
1 - 2 tablespoons crushed red pepper
1/4 cup vegetable oil
1/2 cup sesame oil
6 tablespoons honey
6 tablespoons soy sauce
green onions, cilantro, peanuts, toasted sesame seeds, shredded carrots

Boil noodles.  Drain.

Chop green onions, cilantro, carrots, and peanuts.

Heat both oils and crushed red pepper over medium heat in a small pan (2 tablespoons makes this dish very spicy.  I use only 1 tablespoon or less of pepper.)  Strain out pepper and reserve oil.  To oil, whisk in honey and soy sauce.  Toss mixture with noodles.

Refrigerate overnight or until cold.  Before serving, top each individual serving with onions, cilantro, carrots, peanuts, and toasted sesame seeds.  Serve cold.

Taylor's Notes:
As I mentioned, there were several comments to the original blog post... and I loved reading them.  You can always find great information from other readers and often the blogger will add notes, too.  Like, for instance, you really don't need the vegetable oil.  Several people - even LeAna, the blogger, said that she now leaves it out.  I added 1/8 cup just to see how it'd be.  Silly me.  I should have listened.  It wasn't bad, but was definitely more oily than it needed to be.  So, lesson learned - leave it out.  The other great tidbit I found was to add rice wine vinegar and a little peanut butter (I used Justin's Almond Butter as I've quickly become addicted to it).  And finally, as always when chilies are concerned, add at your own risk.  LeAna warns you in the original recipe that the full two tablespoons add a lot of heat.  You know me, I love heat, so add as you wish.  I actually used a tablespoon and a half of Sambal Oelek, which is chili paste.  Since I used that, I didn't drain the flakes from the oil.  

A few other things I did on my own was use Udon noodles instead of linguine.  I also added shrimp.  Several other readers added chicken, broccoli, mushrooms.  I forgot the peanuts (bummer!  they would have added great texture).  As always, the beauty of cooking is being able to make it your own.  So go get in the kitchen and be creative!  Add what you like and leave out what you don't.  And by all means...

Enjoy yourself!

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