Skip to main content

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.


Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.

To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.

Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…