Wednesday, March 20, 2013

Spicy Thai Noodles

Sometimes I feel like all we eat is pasta. It is generally easy, quick, and tasty. I feel a little less bad eating pasta 3 days in a row if I mix up the Italian flavorings with some other Thai, for example.

These noodles were super tasty and got the comment "These could be served in a restaurant" from my husband...and he was talking about leftovers (which is what he usually eats - the joy of me working the day shift and him working swing). Score.

The original recipe says to serve them cold, but we both liked them better warm. They were good cold, but the flavors really stood out more when heated. Feel free to take your pick. Also, the original recipe doesn't include any meat, but I had a couple thin cut pork chops that needed a home and these seemed like a fitting place for them.

Yield: 4-6 servings

1 lb linguine
1 tbsp crushed red pepper
1/2 cup coconut oil
6 tbsp honey
6 tbsp soy sauce
1 small bag shredded carrots
3/4 cup peanuts, chopped
1/2 cup fresh cilantro, minced
1/4 lb pork chops (optional)*

Cook the noodles according to package directions.

Meanwhile, melt coconut oil in a small pan. Add the crushed red pepper and heat for 1-2 minutes, being careful not to burn the red pepper. Using a fine mesh strainer, strain out the red pepper flakes, reserving the oil. Add honey and soy sauce to the oil and whisk.

When the noodles are done and drained, toss with carrots, peanuts, and cilantro. Top with oil/honey/soy sauce mixture and mix well.

*If using pork chops: dice, season with minimal salt and pepper, and saute until cooked through. Then add to remaining ingredients.

Source: adapted from A Small Snippet

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