Today, after work, we are heading up to visit my dad for the weekend. I know that my favorite Thai restaurant will be in our future. At least once this weekend, if not more. I’ve decided, after a few attempts, that I can not recreate the magic that is Banana Leaf so I’ve given up. No more trying to make pumpkin curry for me. I’ll leave that to the pros. But I still crave Thai flavors all the time.
This noodle dish is great in a pinch. It’s a super quick and easy weeknight meal but it is fairly basic. That allows you to play with it to suit your desires – I think a squeeze of lime would be a good addition for sure. Leana made me super paranoid about the spice level so I only used 1 Tbls chile flakes and it turned out to have very little heat. Next time, I’m doubling it or adding a squeeze of sriracha. I also didn’t have green onion on hand so that got omitted here.
Spicy Thai Noodles
1 package spelt spaghetti noodles
1/2 c sesame oil
1/4 c peanut oil
1-2 Tbls chile pepper flakes
1 Tbls minced garlic
6 Tbls soy sauce (or gluten-free tamari)
6 Tbls agave nectar (or honey)
2 large carrots, shredded
1/2 c chopped cilantro
1/3 c chopped peanuts
Prepare noodles per package instructions.
Meanwhile, in a small saucepan, heat oils, chile flakes and garlic over medium heat for about 5 minutes. Strain out the garlic and pepper flakes, reserving the oil.
In a medium bowl, whisk together the soy sauce and agave nectar. Stir in the reserved oil and whisk well.
Combine the cooked and drained noodles with the soy sauce blend. Stir until combined. Divide into 4 pasta bowls and top with carrots, cilantro and chopped peanuts.