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| Thai Noodles with Spicy Peanut Sauce |
This week my chosen theme for Blogging marathon is
1 cuisine 3 dishes! Thankfully Valli had whittled down the cuisines to American
street food, Arabian cuisine, Thai Cuisine, French cuisine! Where we had to
choose 1 cuisine and make 3 dishes . Even with this the choice was difficult
and I had to go back to the old childhood way of choosing my cuisine… do inni
mine mini mo…J
Finally I landed on Thai Cuisine …
Food
in Thailand has harmony is the guiding
principle behind each dish.
Thai cuisine is essentially a marriage of
centuries-old Eastern and Western influences harmoniously combined into
something uniquely Thai.
Thai cooking originally reflected the characteristics
of a waterborne lifestyle where Aquatic animals, plants and herbs were major
ingredients, meat was avoided. Subsequent influences introduced the use of
sizeable chunks of meats in Thai cooking.
As most Thais are Buddhist, hence Thais
shunned the use of large animals in big chunks. They were laced with herbs and
spices and shredded.
In the traditional
Thai cooking stewing and baking, or grilling were used but with Chinese influences
frying, stir frying and deep-frying were imbibed in the cooking.
Not only the Chinese but
Portuguese, Dutch, French and Japanese also influenced the Thai cooking. Did
you know that chillies were introduced during the late 1600s by Portuguese
missionaries who had acquired a taste for them while serving in South America?
Thais are adapt at integrating foreign
cooking methods and substituting ingredients. Like the ghee used in Indian
cooking is replaced by coconut oil and coconut milk substituted for other dairy
products. Spices are toned down and enhanced by fresh herbs such as lemon grass
and galangal. In Thai curries fresh herbs are used. Thai curries burn
intensely, but briefly.
Like in Indian cuisine in Thai cuisine a
Thai meal is served all at once, permitting dinners to enjoy complementary
combinations of different tastes.
There must be a
harmony of tastes and textures within individual dishes and the entire meal.
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| Thai Noodles with Spicy Peanut Sauce |
Thai
Noodles with Spicy Peanut Sauce
Total
Time: 20 minutes
Prep
Time: 45 minutes
Cook
Time: 15 minutes
Ingredients:
Noodles:
- Rice
noodles, 1 packet
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| Thai Noodles with Spicy Peanut Sauce |
- 3 tblspn oil
Spicy Peanut
Sauce:
- ½
cup spring onion, chopped the greens and onions separated
- 1 cup
carrot, finely shredded
- 2 cups
mixed fresh vegetables like cauliflower,
carrots, mushrooms, beans, red, yellow and green capsicum
- 3 tblspn garlic, minced
- ½
tblspn ginger, minced
- ¼
cup honey
- ¼
cup peanut butter
- ¼
cup soy sauce
- 3 tblspn rice
vinegar
- ½ tblspn chilli-garlic
sauce
- dhania /coriander leaves for garnish
Method:
- Cook
the rice noodles according to package instructions. In my case they were
soaking the noodles in hot water for 45 minutes.
- Set
aside.
- Heat
the oil in thick kadhai/wok over high heat.
- Add
onions, carrots, stir-fry veggies, garlic and ginger. Sauté until vegetables
soften.
- Add
honey, peanut butter, soy sauce, vinegar and chilli-garlic sauce and mix well. Simmer
for 2 minutes.
- Drain
the noodles and toss them in the kadhai/wok. Mix well.
- Serve
warm garnished with spring onion greens and dhania/ coriander leaves.
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| Thai Noodles with Spicy Peanut Sauce |
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