This recipe is a first time try. I like to keep track of recipes I come up with, because sometime down the road, I’ll want to make it again and will have forgotten how. First time around recipes often will need a bit of tweaking – this one needs more sauce, and like the MVT version, I think regular, ol’ spaghetti would have been better than the rice noodles. And next time, definitely more photos, too.
I was having a hankering for the Thai soup served a MVT restaurant, but not really in a mood to go there. So I decided to try to recreate with the ingredients that I had on hand.
The sauce turned out really tasty, but would definitely double or triple the amount next time.
1 tbsp Olive Oil
1 red onion, chopped
5-6 garlic cloves, chopped
1 inch of fresh ginger, grated
Sauce:
200 ml of coconut milk (a small carton of “Dabur Homemade Coconut Milk” just happened to have, for quite a while, figured it was time to use it.)
1/3 cup Skippy smooth peanut butter
1 tbsp dark soy sauce
1 tbsp “Fun Food” red chili sauce
Rice sticks – they look more like fettuccine, than sticks – set them to soak in water.
Garnishes:
chopped fresh cilantro
chopped raw cashews (would have used peanuts if I’d had them)
shredded carrots
julienned cucumber
puffed rice vermicilli
lime wedge
Coconut Peanut Butter Noodles
Saute the onions in olive oil. Once they begin to brown and soften, add the garlic and ginger, stir and cook a bit more.
Meanwhile, whisk together the coconut milk, peanut butter, soy sauce and red chili sauce until smooth. Add to the onion, garlic and ginger mixing well. Bring almost to a simmer. (Again, I would have liked a lot more sauce!)
Bring the rice noodles to a boil in water and cook until just done.
Noodles in a bowl, sauce on top (it wasn’t the “soup” I wanted, but good flavor) and sprinkle on whatever garnish you like.