Friday, March 15, 2013

Thai inspired Peanut noodles

Tonight's Menu
Peanut noodles
Grilled salmon (Use tofu for vegan option) with green curry paste
Wine Pairing: Light bodied Rose`

Thai inspired peanut noodles
If you like Thai food then you will love these flavors Sweet nuttiness from the peanut butter, coupled with sesame oil and lemongrass makes a wonderful blend. You can use any type of noodles here, I used spaghetti (only thing available at the time). This meal can be converted to a vegan meal as well, just substitute tofu for salmon and proceed as is.

Thai inspired Peanut butter noodles
Ingredients: (serves 6)

1 lb Chinese stir fry noodles or Spaghetti
1 tbsp sesame oil
1 tbsp Canola oil
3-5 cloves garlic crushed
2 tbsp fresh grated galangal ( or ginger)
1 stalk lemon grass finely chopped(coarse outer leaves discarded)
3-4 red Thai chilies chopped (optional)
1 red pepper cut in thin strips
1 large carrot julienne
1 cup snow peas
1/3 cup peanut butter
Soy sauce
Rice wine vinegar
Roasted peanuts and finely chopped leeks for garnish
  1. Cook noodles in a large pot of salted boiling water. Drain and keep aside. 
  2. In a large wok take 1 tbsp Canola oil and add galangal, garlic and chilies Fry for a minute till pink and add all the vegetables. Stir fry at high heat till render crisp. Transfer to a bowl. 
  3. In the same wok add 1/2 cup water, peanut butter, soy sauce, vinegar and lemon grass. Bring to boil and cook till it becomes a smooth sauce. Add more water if it looks too thick. You can adjust the flavor here by adding more soy sauce or vinegar. Remove from heat. 
  4. Stir in the cooked noodles and fried veggies and toss to coat evenly with the peanut sauce. Put back to heat and cook for a minute to heat through. 
  5. Serve topped with roasted peanuts and leeks.
Grilled salmon with green curry paste

Grilled salmon with green curry paste
Ingredients: (serves 6)

6 salmon fillets
3-4 lime leaves
1 stalk lemon grass
handful fresh cilantro
1 tsp coriander powder
1/2 tsp cumin powder
1-2 red chilies
4-6 cloves garlic
10-12 peppercorns
  1. Put all the marinade ingredients in a blender (magic bullet works best) and blend to make a smooth paste using a tbsp or 2 of water. 
  2. Season the salmon fillets with salt and pour the marinade over them coating each generously. 
  3. Let them marinate for 15 minutes to an hour in the fridge. 
  4. Grill fillets on medium high for 15-20 minutes, turning half way, till cooked through and no longer pink on the inside. 
  5. Serve hot sprinkled with lime juice along side the peanut noodles.

No comments:

Post a Comment