Thai Noodles with Peanut Sauce

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I like to think of myself as having nerves of steel, but when you get down to it, I really don’t. And thus, I have not been ordering food for delivery, because as soon as I think I’m ready to do that, I hear of yet another restaurant being closed down because some of their employees have tested positive.

I have really been craving Thai food, so I just decided to make my own. Let me say that, whether you’re a seasoned veteran or not, when it comes to cooking there’s not much that gets any easier than this. So if, like me, you’re longing for peanut noodles from your local Thai place, give this a try. My guess is that you’re going to have all of the ingredients on hand. If you don’t have radishes, substitute julienne strips of carrot.

Thai Noodles with Peanut Sauce

8 oz. angel hair pasta

½ c. creamy peanut butter

¼ - 1/3 c. hot water

2 T. soy sauce

2 T. fresh lime juice

½ t. chili garlic paste*

1 tablespoon brown sugar

½ t. Melissa’s minced garlic

½ c. radishes, cut in julienne

½ c. sliced scallions, white and green parts

Cook pasta according to package directions.

While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar, and garlic in a food processor and process until smooth.

Drain pasta, and return to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, now is the time.

Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

*If you don’t have chili garlic paste, mash up some garlic and whatever chilies you have together to form a paste.