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Monday, June 20, 2011
Recipe / Priscilla Tsai / Dinner Spicy Peanut Noodles
Posted By Priscilla Tsai on Mon, Jun 20, 2011 at 8:00 AM
These Spicy Peanut Noodles from the Amateur Gourmet make the perfect summer dish. Though nice and cool, it still packs some heat with spicy ginger, garlic, red pepper flakes, and Sriracha sauce.
Mmm. I love this spicy peanut sauce on everything. If you have any left over, try dipping cucumber slices into it.
I tinkered with the recipe a bit and I posted my edited version below.
Noodles with Spicy Peanut Sauce
Adapted from the Amateur Gourmet, who got it from "In The Small Kitchen" by Cara Eisenpress and Phoebe Lapine
Makes 3-4 servings.
Ingredients:
1 tablespoon diced peeled fresh ginger
1 clove garlic, coarsely chopped
1/4 cup sugar
1 teaspoon Sriracha sauce
1/2 cup smooth or chunky peanut butter
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons toasted sesame oil
1/4 teaspoon salt
3/4 pound spaghetti noodles
1 bunch scallions (green parts only), chopped
1 cucumber, peeled, seeded, and julienned (I used Persian cucumbers to make things easier since they are almost seedless)
9-12 raw jumbo shrimp
olive oil
salt
pepper
red pepper flakes
1. Pulse the ginger, garlic, and sugar in a food processor or blender until the mixture resembles a paste. Add the Sriracha sauce, peanut butter, soy sauce, Worcestershire sauce, rice vinegar, and sesame oil. Process until smooth.
Add 1/3 cup water, and pulse to combine. Taste, and add the salt if needed. Set the sauce aside. (Proceed with step 2, or you can refrigerate the sauce for later.)
2. When you're ready to make the dish, bring a large pot of salted water to a boil. Cook the noodles, following the package directions. Then drain, rinse with cold water until chilled.
3. Place raw shrimp on a cookie sheet lined with foil. Drizzle with olive oil. Season with salt, pepper, and red pepper flakes. Toss them around and then arrange them in a single layer. Bake for 5-7 minutes at 400 degrees.
4. In a large mixing bowl, toss the noodles with the peanut sauce (reserving a little of the sauce to drizzle over shrimp) and cucumbers. Serve in individual portions, topped with the scallions and a few shrimp. Drizzle with remaining peanut sauce over shrimp.
Original recipe can be found here: http://www.amateurgourmet.com/2011/06/noodles_with_spicy_peanut_sauce.html
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