BVC Eats: Spicy Thai noodles

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.

KADOYA SESAME OIL 11 FZNoodles:
1 T peanut oil
1 lb. thin egg noodles or thin spaghetti
1 T toasted sesame oil

Dressing:

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)
Salt
Fresh ground black pepper
Sesame seeds for garnish

Noodles:

  1. 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.

Dressing:

  1. Mix all ingredients and pour them over the noodles. If it’s too thick, thin it with a little more peanut or sesame oil.
  2. Toss dressing to coat noodles. Sprinkle with sesame seeds.

large green onionWarning: 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.

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Comments

BVC Eats: Spicy Thai noodles — 5 Comments

  1. 5-10 Tablespoons of ginger? Like half a cup? (Hot day here today – noodles for dinner sound really good!) Thanks!

  2. If I forget the hot chili oil and the pepper I might be able to tolerate this. Funny how I can tolerate curry–ginger based–but pepper based spices have me rolling on the floor in agony just thinking about them.

    Wonder how this would taste with curry?

    • It would be more like a Singapore noodle dish than a Thai one, is my guess — but aren’t curries also spiced with ground hot chilis? Or do you make all your curries from scratch?

  3. I wonder how this would be on “zoodles” (the zucchini or yellow squash twist-sliced noodles that aren’t grain/starch) — I’ll bet it would work just fine.