We each have our own favorite dishes there, but we all enjoy one appetizer from their menu, the spicy peanut noodles. The noodles are served cold and the sweetness of the peanut buttery sauce is cut with a touch of peppery hotness which is cooled with a side of shredded cucumbers and finished with a taste of cilantro. I haven't been able to recreate their yummy version but this recipe comes pretty close. I tried to make the noodles while Auntie Lou was in town, but our pantry was low on both peanut butter and soy sauce so the result was not so good. Here is the recipe I have adapted for a variety of dishes both hot and cold. It's not as good as Big Bowl's but it gives us a taste of a favorite restaurant dish at home!
Spicy Thai Noodles
Yields: 6 servings
| ¼ | cup smooth peanut butter |
| 2 | tbsp lemon or lime juice |
| ¼ | cup soy sauce |
| 1 | tsp red pepper flakes |
| 3 | tbsp sesame oil |
| 10 | drops hot chili oil |
| 1 | pound spaghetti, linguine or other thin pasta |
| ¾ | cup olive oil |
| 8 | green onions, trimmed and cut diagonally into ½-inch pieces |
| ⅓ | cup cilantro, chopped |
| 2 | tbsp chopped peanuts |
To make the sauce, whisk together until smooth the peanut butter, lemon juice and soy sauce. Then blend in the red pepper flakes, sesame oil and hot chili oil and set aside.
Cook the pasta according to package directions until done and then drain thoroughly. Toss with the olive oil. Let sit until cooled to room temperature, tossing frequently to prevent sticking and clumping. When cooled, pour the peanut mixture over the noodles and toss to coat.
Add green onions and cilantro leaves and toss to combine. Mound noodles on a platter to serve. Garnish with chopped peanuts.
