Spicy Thai Sesame Noodles
I’d forgotten just how much I love Pinterest until I started creating some new pinboards again last week. There’s something lovely about seeing a visual spread of inspiration right at your fingertips when you’re feeling in a slump (for anything: home decor, outdoor scenes, wedding ideas, or–my specialty–food and recipes). A lot of the time I don’t copy straight recipes off of Pinterest; rather, I use the delightful snippets I gather as lovely little tidbits of inspiration. Sometimes I’m inspired by flavor profiles, other times by color! A few nights ago I had a craving for something spicy and sesame-infused. I’d recently “pinned” a few Thai noodle recipes (here and here) that I sort of merged and adapted into my own creation. This is now a new favorite of ours, even for a hot summer day, as the heat from the garlic-chili paste leaves you feeling pleasantly glowing and slightly cooled off as you wipe your blazing upper lip and slurp some more.
Any noodles would do in this recipe. I opted for standard linguine as I felt I wanted a bit more heartiness and chewiness that evening. Spaghetti, spaghettini, or cappelini would be equally suitable, as would rice noodles (fat, flat ones, or thin vermicelli). As always, veggies can be swapped out for favorites or for what’s on hand (I think a handful of raw bean sprouts would have been amazing!). Chicken could easily be omitted or subbed out for tofu if you’re looking to make this vegetarian.
Hopefully these vibrant images and juicy words will leave you with your own sense of inspiration to play around with! Leave a comment to let me know what substitutions you toyed with (or fantasize about!) ;)
Spicy Thai Sesame Noodles
2 tsp vegetable oil
2-3 chicken breasts, sliced
2 large carrots, julienned into matchsticks
1 cup fresh pea pods, cut down to inch long segments
1 inch of fresh ginger, peeled & grated
3 cloves of fresh garlic, minced or grated
1 tbsp sesame oil
3 tbsp soy sauce (low sodium if possible)
2 tbsp rice vinegar
2 tbsp hoisin sauce
2 tsp sambal oelek (chili garlic sauce)
½ cup chopped green onions
¼ cup chopped fresh cilantro
½ cup chopped dry-roasted peanuts
450 grams dry linguine noodles
extra green onions & chopped cilantro, for garnish
- Cook linguine noodles in salted, boiling water as you prepare everything else.
- Heat vegetable oil in a deep skillet or frying pan. Add in chicken slices, cooking them until brown and cooked through.
- Add in carrots, pea pods, ginger, and garlic. Sauté on medium-low heat til softened and fragrant, stirring frequently to prevent garlic from burning.
- In a small bowl on the side, mix together the sesame oil, soy sauce, rice vinegar, and sambal oelek. Add it to the frying pan quickly, stirring so everything becomes coated in the sauce.
- Toss in the green onions, fresh cilantro, and ¼ cup of the chopped peanuts. Stir quickly to allow flavors to combine.
- Drain linguine noodles and add them into the skillet, tossing them with tongs to combine all the ingredients and sauce evenly.
- Serve with fresh green onions, cilantro, and the remainder of the chopped peanuts on top.