Spicy Thai Noodles

Spicy Thai Noodles20160624_214408

During my sophomore year of college, a friend found a version of this recipe and wanted me to make it. We made it once and quickly became obsessed. It was cheap to make, took very little time, and resulted in so much delicious food that we would have a few days of leftovers. It was perfect for when I wanted to feed several friends quickly without spending a ton of money as well.

Vegetarian Dish

One thing about this dish that made it unique for my general diet is that it is vegetarian. I’m not a fan of tofu most of the time but I can’t get enough of it when it’s cooked up with some delicious spicy Thai noodles. If you are unfamiliar with ever cooking or using tofu, don’t be worried.

This is one dish that does not stand up well to freezing. If I can at some point alter the recipe to make it work, I will but if you have leftovers, it is a super awesome dish to bring for lunch and tastes just as good cold.

Spicy Thai Noodles with Tofu

Cook Time: Two episodes of The League (approximately 40 minutes)

Freezability: 3/10 (not recommended)

Enjoyed with: Off-dry Riesling, frozen potstickers, and a fellow chef/friend.

Ingredients:

2 carrots

1/2 cup green onions

1/4 cup chopped, unsalted peanuts

1 lb fettucine noodles

1 lb firm or extra firm tofu

1/2 cup canola oil

2 tbsp sesame oil

1/2 tbsp red pepper flakes

1/2 cup honey

1/2 cup soy sauce

2 tbsp additional soy sauce

  1. Mise-en-place:
    20160624_210951.jpg
    In this picture, the sauce is already made but those directions follow.
    1. Begin boiling water for the pasta. While you’re waiting for it to boil, you can:
    2. Peel the carrots and then shred them using a cheese grater.
    3. Chop the green onions into thin slices. Do not chop all of the way down, just to the point where they are mostly white.
    4. Take the tofu out of the packaging and drain all of the liquid away from it. Using a paper towel, pat the edges of the tofu to absorb extra moisture. Now, cut it cubes that are about 1” on all sides. Pour the 2 tbsp of soy sauce over the tofu.
  2. Add the pasta to the boiling water.
  3. In a pan over medium-low heat, add the canola oil, sesame oil, and red pepper flakes. Allow this to heat up for 3-5 minutes. This will allow the red pepper flakes to give their flavor to the oil and create spicy oil. Be careful when dealing with hot oils!                      20160624_200359.jpg
  4. Now, you need to get the pepper flakes out of the oil. I normally use a coffee filter and pour the oil through it into the bowl that I make the sauce in. You can also use a metal sifter if you have one. If you choose, you can leave some of the pepper flakes in the oil and it will give it additional heat. Use caution when doing this because it can get very spicy, very fast.
  5. Add the soy sauce, honey, and oil into a bowl. It will remain separated for now but that is fine.
  6. Check on your noodles. They should be done by now. If so, use a colander to drain the water and set aside.
  7. Put a large saute pan on the stove on medium heat and allow it to heat up for a few seconds. Add the tofu with the soy sauce that it was soaking in. Allow this to cook, turning it and moving it around the pan as you do so.20160624_213108.jpg
  8. When it is hot all of the way through and is beginning to get some caramelization, add the sauce, green onions, carrots, and peanuts. Mix together and allow to heat for about a minute.      20160624_213223.jpg
  9. Add your noodles to the pan and stir everything together.20160624_213601.jpg
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