How was your weekend? Was it relaxing, productive, lazy, boring, thrilling? Mine was wonderful and also very relaxing. The weather has been gorgeous lately and I am definitely not complaining. We went on a beautiful hike in Riverside, California, on Saturday morning and it was just what we needed. The hike was actually a little different than what we would normally hike, but it reminded us so much of the Tablerock Hike in Boise, Idaho. The whole trail up to the top was paved, which was very different but also makes a really nice path for running or for pushing a stroller (not that we have a baby in a stroller to push, but there were quite a few strollers that morning). It was a somewhat short hike but the view was pretty great, we’ll definitely be going back to hike it again.
When we got back home I decided to throw together a super quick and delicious lunch before we left again to run some more errands. This Thai noodle bowl is every bit as easy to make as it is easy to eat. I made it in just about 15 minutes and it made enough for us to have lunches for a few days this week.
This isn’t exactly Phad Thai, rather a more basic and simple Thai flavored noodle dish. But add a few more ingredients and it could probably resemble a Phad Thai as well. I made this a vegetarian dish, but it would be very easy to add some grilled chicken to make it a more rounded meal.
This dish takes about as long to make as it takes for the pasta to cook. Start by filling a large pot with water, liberally salt the water, and then bring it to a boil. Once it’s at a boil, add in your pasta and cook until just done. In this recipe I actually used about half spaghetti noodles and half linguine noodles since that’s about all I had on hand. Linguine noodles would be my favorite for this dish since it closely resembles Phad Thai noodles.
While the noodles are cooking, mix together the sauce. It’s quite a few ingredients, but the flavors are so crucial in making the sauce, and they all work together well. You need peanut butter, soy sauce, canola oil, sesame seed oil, sriracha, rice vinegar, garlic, honey and green onion. The green onion needs to be minced before getting mixed in. I realize that I show garlic cloves in this recipe, but after making it a few times I definitely prefer garlic powder. Since this sauce isn’t getting cooked, you don’t necessarily want raw minced garlic in it, so the powder works better at giving the sauce a more even flavor.
Whisk it well because it does look a little funny at first, and then let it set so it can get slightly thickened. Also, taste and adjust if necessary. If you like your sauce really spicy then go ahead and add in another teaspoon of sriracha, I am keeping it pretty mild with 2 teaspoons, or omit altogether.
I also love this recipe because there’s no need to cook any of the vegetables and I love the crunch of them. I like using carrots and red bell pepper, but you can use any color of bell pepper you have on hand or even a mix. The key is to julienne the carrots and bell pepper, which just means to slice them as thin as possible into sort of matchstick sized pieces. This is definitely made easier when using a really sharp knife, but still takes a lot of time so I just do the best I can, because obviously mine aren’t perfect.
When the pasta is done, don’t drain it, but rather lift it out of the water into a bowl, this helps to preserve a little of the pasta water. Pasta water is something to keep especially if you’re adding a sauce because it helps it stick to the pasta and thickens it with the starch in the water.
Add in most of the sauce, but not all. Give it a good mix and then add in the rest if you need it, I usually only use about 3/4 of the sauce.
Toss in the red pepper and carrots and toss to coat.
For even more flavor I like to add in a good amount of chopped cilantro and for added crunchiness, I like to roughly chop a good handful of peanuts and add those in.
Serve the noodles with a sprinkle of sesame seeds and a few extra sprigs of cilantro.
There’s a reason I’ve made this dish so many times recently – it’s delicious, it’s easy and it holds itself for several days as leftovers. It’s the perfect make ahead dish and heats up very well – so it’s perfect for the week ahead or perfect to make for friends.
- 1lb. Linguine Pasta, cooked according to package instructions
- 1/4 cup Canola Oil
- 1 tsp. Sesame Seed Oil
- 5 TBS Soy Sauce
- 2 tsp. Rice Vinegar
- 2 tsp. Sriracha
- 1/4 cup Peanut Butter, smooth
- 2 TBS Honey
- 1 tsp. Garlic Powder
- 1 stalk Green Onion, minced
- 1/3 cup Cilantro, chopped
- 1/3 cup Peanuts, chopped
- Cook pasta according to directions, then scoop pasta into large mixing bowl.
- Whisk together the sauce ingredients until smooth, taste and adjust if necessary
- Pour 3/4 of the sauce into the pasta and mix until coated well. Add remaining if necessary.
- Add in peppers and carrots, mix.
- Add in cilantro and peanuts, mix.
- Serve noodles with a sprinkle of sesame seeds.