Friday, June 28, 2013

Cold Fermented Thai Peanut Butter Noodles

For the last couple of days the weather here has been a bit hot. And the last thing I felt like eating after a long day of gardening followed by the evening milking routine, was a hot meal. So, I decided to make up a batch of Cold Thai Peanut Noodles with some added probiotic and nutritionally rich ingredients. This meal really hit the spot and left me a lot of great leftovers to eat the next day which ended up being equally warm, but at least not as humid.

Here is what you will need to make this great summer dish:
  • 1 pound/16 oz of brown rice noodles (cooked)
  • 2 Tablespoon grape seed oil
  • 1 teaspoon dried ginger
  • 2 cloves fermented garlic
  • 3 Tablespoons fermented peanut butter
  • 2 Tablespoons Braggs Liquid Aminos
  • 4 tsp SUCANAT
  • 2 Tablespoons “Live” Vinegar (like Braggs) or Kumbucha
  • 2 teaspoons hot pepper oil
  • 1 teaspoon sea salt
  • 1 teaspoon tamarind paste
  • ¾ cup chopped peanuts (any kind, salted or not, raw or roasted)
  • Thai Basil for garnish

First, cook the noodles, rinse in cool water, and then toss in the grape seed oil.

Next, put the rest of the ingredients (minus the peanuts and basil) in the food processor and blend thoroughly.

Toss the sauce over the noodles, stir, and then top with peanuts and basil.  I also love to serve the dish with the hot chili oil on the side for those who like their noodles extra spicy, like me.

This recipe is best to make a bit ahead of time as the flavors will soak more into the noodles the longer they sit. It is also a great dish to pull out as a leftover or bring to a family gathering since it makes a rather good sized batch.  And for the family gatherings that sometimes have the food sitting out for a long period of time, the good bacteria in this dish will make it "safe" to eat even if you bring home leftovers.

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