advice on peanut noodles
peanuty-gingery-minty-cilantroy-spicy this recipe is one of my go-to's. the ingredients are things i like to keep in stock so i can whip this dish up in a hot minute. if you wanted to get real fancy you could add tofu, tempeh, or shrimp on top.
i've been making this recipe all summer long, it is the perfect dish to bring to a lbdw (labor day weekend) bbq.
apparently this is a thing
alex and i one day
a good guide
this show looks rad
fyi nyc peeps
childhood tea party dreamland
"gene wilder: funny doing something and funny doing nothing"
coolest video i've seen in a while
the way to go
1 8.8 oz package of rice noodles (i used these)
1/2 cup of organic peanut butter
1 teaspoon of freshly grated ginger
1 garlic clove freshly grated
2 tablespoons of tamari
1 tablespoon of hot water
juice from 1/2 of a lime
1 tsp of agave
1 teaspoon of chili garlic paste
2 dashes of fish sauce (optional)
handful of cilantro for garnish
handful of mint leaves for garnish
2 chopped scallions
thinly sliced chilis for garnish
cook rice noodles according to package directions, drain and rinse them in cold water until cooled. in a large bowl mix peanut butter, ginger, garlic, tamari, water, lime, agave, chili garlic paste, fish sauce, and whisk until smooth. if the sauce is still too thick add another tablespoon of hot water. the sauce should be thin enough to easily coat the noodles, keeping in mind that it will thicken as it cools. add noodles to sauce and toss to coat. top with cilantro, mint, scallions, and chilis.