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Need the simple peanut, lime, spicy sauce for pasta etc. from the old Epi
- Thread starter nan
- Start date
That looks real close, thanks.This one also seems to have the balance I remember?Thanks to you all!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16132
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=16132
Nan, I'll add my two favorites if it is helpful
My favorite really simple Thai dipping sauce (also used for pasta, for salads, for whatever- is just chopped Thai red chiles in seasoned rice vinegar with chopped salted peanuts and a squirt of lime.
Here is my favorite for pasta or Asian noodles- lime is a good addition to this too:
SESAME PEANUT BUTTER NOODLES
Burt Wolf- from 'Eating Well'
Serves one
4 (dry) ounces fine EGG noodles (others will fall apart)
4 tsp sesame oil
1/4 cup either peanut butter (creamy or chunky) or sesame paste (Tahini)
3 tbsp hot water (close to boiling is good)
1 tsp Szechuan chili paste
2 tsp sugar
1 tbsp chopped garlic
2 tbsp oil (I use Canola)
3 tbsp good soy sauce
3 tbsp red wine vinegar
salt, to taste.
In a large saucepan, bring 6 cups of water to a boil (if you get this going you can use this water for the 3 tbsp used above) and add the noodles. Cook, stirring occasionally, until they are tender- 7 minutes or less. Drain noodles and run under cold water until thoroughly chilled and the strands are separated. Drain and turn into a bowl. Toss with 1 tsp of the sesame oil. Set aside.
Spoon the sesame paste or peanut butter into a mixing bowl. Gradually add the hot water. Stir in the chili paste or hot sauce, sugar, garlic, vegetable oil, soy sauce, vinegar, salt and 1 tbsp sesame oil. Mix until well combined.
Toss the noodles with the sauce and eat it! Can either serve hot or cold.
My favorite really simple Thai dipping sauce (also used for pasta, for salads, for whatever- is just chopped Thai red chiles in seasoned rice vinegar with chopped salted peanuts and a squirt of lime.
Here is my favorite for pasta or Asian noodles- lime is a good addition to this too:
SESAME PEANUT BUTTER NOODLES
Burt Wolf- from 'Eating Well'
Serves one
4 (dry) ounces fine EGG noodles (others will fall apart)
4 tsp sesame oil
1/4 cup either peanut butter (creamy or chunky) or sesame paste (Tahini)
3 tbsp hot water (close to boiling is good)
1 tsp Szechuan chili paste
2 tsp sugar
1 tbsp chopped garlic
2 tbsp oil (I use Canola)
3 tbsp good soy sauce
3 tbsp red wine vinegar
salt, to taste.
In a large saucepan, bring 6 cups of water to a boil (if you get this going you can use this water for the 3 tbsp used above) and add the noodles. Cook, stirring occasionally, until they are tender- 7 minutes or less. Drain noodles and run under cold water until thoroughly chilled and the strands are separated. Drain and turn into a bowl. Toss with 1 tsp of the sesame oil. Set aside.
Spoon the sesame paste or peanut butter into a mixing bowl. Gradually add the hot water. Stir in the chili paste or hot sauce, sugar, garlic, vegetable oil, soy sauce, vinegar, salt and 1 tbsp sesame oil. Mix until well combined.
Toss the noodles with the sauce and eat it! Can either serve hot or cold.
Thai-Style Pasta Salad - I've posted this before - it's got a great sauce:
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.