This is not Pad Thai. (The story of Pad Thai is pretty fascinating, and just shows that not all awesome street-food-slash-peasant-food-slash-junk-food was invented in the dark ages.)
This is a milder, simpler recipe that you can make up in advance for a picnic or a party. It doesn’t mind sitting on the picnic table all day, and it keeps well for a few days. But you won’t have it around that long. It will call to you from the refrigerator in the depths of the night.
3 T soy sauce
3 T tahini (sesame seed paste)
2 T unsweetened brewed tea
2 T toasted sesame oil
1 T hot chili oil
5-10 T minced fresh ginger
1 tsp sugar
6 green onions, sliced thin
2 T minced garlic (depends on your garlic tolerance)
Fresh ground black pepper
Sesame seeds for garnish
- Boil noodles al dente with the peanut oil in the water to prevent sticking. Drain and rinse under cold water. Drain again and toss with the first T sesame oil.
- Mix all ingredients and pour them over the noodles. If it’s too thick, thin it with a little more peanut or sesame oil.
- Toss dressing to coat noodles. Sprinkle with sesame seeds.
Warning: the colder this dish gets, the odder the texture gets, because the oils stiffen up on the noodles. Let it stand until it is room temperature before serving. I don’t know if you can warm it in the nuke without toughening the noodles…I wouldn’t try that.