Thursday, June 5, 2014

Thai Peanut Noodles and Cucumber Salad

My husband and I loved this meal.  It was delicious and flavorful, as well.  We had this a while ago when a friend came over and then I made it again soon after so we could have it again.  I love the flavors of the noodles with the crisp cucumber salad.
Thai Chicken Noodles with Chicken
adapted from The Daring Gourmet

1 lb chicken breast cut into cubes (or 14 oz. extra firm tofu, cut into ½ inch cubes)
For the marinade:
2 tablespoons soy sauce
1 tablespoon sherry or apple juice
½ teaspoon sesame oil
⅛ teaspoon black pepper
For the sauce:
1 tablespoon fresh minced garlic
1 tablespoons fresh minced ginger
2 teaspoons lemongrass, minced
1 red Thai chile, seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
¼ cup soy sauce
¼ cup creamy natural and unsweetened peanut butter
1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lime juice
2 teaspoons sesame oil
1½ teaspoons brown sugar
⅓ cup vegetable or chicken stock
⅓ cup dry roasted peanuts
¼ cup green onions, sliced
¼ cup carrots, julienned
8 oz uncooked udon, Chinese egg noodles, or spaghetti, cooked al dente according to package directions.

1.  Combine the marinade ingredients and pour over the chicken or tofu cubes in a medium bowl. Let marinate for at least 20 minutes.

2.  Discard the marinade and fry the chicken in a bit of oil in a medium skillet over medium-high heat until cooked through. Transfer the chicken to a plate and keep in a warmed oven. Use the same skillet to make the sauce.  (For tofu: Preheat the oven to 400 F. Place the tofu cubes on a baking sheet sprayed with vegetable spray. and bake the tofu for 20-25 minutes or until desired texture is reached. Turn the cubes with a spatula after 15 minutes, then again every 5 minutes. (If using "firm" tofu, bake for an additional 5-10 minutes). Remove from oven and set aside.)

3.  Add a little oil to the skillet and saute the garlic, ginger, lemongrass and chilies for 1-2 minutes until very fragrant. Add the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, and brown sugar. Simmer for 1 minute until ingredients are fully combined. Add the broth to thin out the sauce and simmer for another minute.

4.  Place the cooked noodles in a warmed bowl. Add the chicken or tofu, peanuts, green onions, and carrots. Toss to combine. Pour the sauce over the pasta mixture and carefully stir and toss until the noodles are evenly coated.  Serve warm or cold with cucumber salad, recipe below.
Thai Cucumber Salad
adapted from Allrecipes
(I cut this in half)

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1/2 tablespoon salt
1/2 cup white sugar
1/2 cup rice wine vinegar
2 jalapeno peppers or small red peppers, seeded and chopped
1/4 cup chopped cilantro
1/2 cup chopped peanuts

1.  Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

2.  Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
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1 comment:

LadyJayPee said...

That does look really good, Dishy--nice & flavor-FULL!