|Thai Noodles with Spicy Peanut Sauce|
This week my chosen theme for Blogging marathon is 1 cuisine 3 dishes! Thankfully Valli had whittled down the cuisines to American street food, Arabian cuisine, Thai Cuisine, French cuisine! Where we had to choose 1 cuisine and make 3 dishes . Even with this the choice was difficult and I had to go back to the old childhood way of choosing my cuisine… do inni mine mini mo…J
Finally I landed on Thai Cuisine …
Food in Thailand has harmony is the guiding principle behind each dish.
Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.
Thai cooking originally reflected the characteristics of a waterborne lifestyle where Aquatic animals, plants and herbs were major ingredients, meat was avoided. Subsequent influences introduced the use of sizeable chunks of meats in Thai cooking.
As most Thais are Buddhist, hence Thais shunned the use of large animals in big chunks. They were laced with herbs and spices and shredded.
In the traditional Thai cooking stewing and baking, or grilling were used but with Chinese influences frying, stir frying and deep-frying were imbibed in the cooking.
Not only the Chinese but Portuguese, Dutch, French and Japanese also influenced the Thai cooking. Did you know that chillies were introduced during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America?
Thais are adapt at integrating foreign cooking methods and substituting ingredients. Like the ghee used in Indian cooking is replaced by coconut oil and coconut milk substituted for other dairy products. Spices are toned down and enhanced by fresh herbs such as lemon grass and galangal. In Thai curries fresh herbs are used. Thai curries burn intensely, but briefly.
Like in Indian cuisine in Thai cuisine a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.
There must be a harmony of tastes and textures within individual dishes and the entire meal.
Thai Noodles with Spicy Peanut Sauce
Adapted from here
Total Time: 20 minutes
Prep Time: 45 minutes
Cook Time: 15 minutes
Spicy Peanut Sauce:
- ½ cup spring onion, chopped the greens and onions separated
- 1 cup carrot, finely shredded
- 2 cups mixed fresh vegetables like cauliflower, carrots, mushrooms, beans, red, yellow and green capsicum
- 3 tblspn garlic, minced
- ½ tblspn ginger, minced
- ¼ cup honey
- ¼ cup peanut butter
- ¼ cup soy sauce
- 3 tblspn rice vinegar
- ½ tblspn chilli-garlic sauce
- dhania /coriander leaves for garnish
- Cook the rice noodles according to package instructions. In my case they were soaking the noodles in hot water for 45 minutes.
- Set aside.
- Heat the oil in thick kadhai/wok over high heat.
- Add onions, carrots, stir-fry veggies, garlic and ginger. Sauté until vegetables soften.
- Add honey, peanut butter, soy sauce, vinegar and chilli-garlic sauce and mix well. Simmer for 2 minutes.
- Drain the noodles and toss them in the kadhai/wok. Mix well.
- Serve warm garnished with spring onion greens and dhania/ coriander leaves.
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