Thai Peanut Noodles and Spring Rolls

My craving for thai food is often satiated with something incorporating rice noodles, peanut butter, and spice. I decided to make these thai noodles and they were delicious- creamy with the perfect mix of crunch from the peanuts and sprouts. While the various sauces, oils, and vinegars used for this recipe may not be in a typical kitchen, they are invaluable to the cooking of many Asian recipes and definitely worth purchasing. I also made spring rolls (as evidenced by the title), but my sister and I were so excited to eat them that we didn’t stop to take any pictures… so I feel like it’s cheating to put the recipe on this blog without pictures. They were so fresh, tasty, and easy that I am sure that I’ll be making them again and (hopefully) taking the time to take pictures as well.

12-16 oz. Rice Noodles
1/4 cup Fish Sauce
1/2 cup Soy Sauce
3 cloves minced Garlic
~ 1 inch of minced fresh Ginger
1/4 cup Rice Wine Vinegar
1/2 cup Crunchy Peanut Butter
3 T Sesame Oil
2 sliced Scallions
a few handfuls of Sprouts to mix in
about a handful of fresh chopped Cilantro
juice from half a Lemon
Salt to taste

Combine the fish sauce, soy sauce, garlic, ginger, rice wine vinegar, peanut butter, oil, scallions, and lemon juice in a bowl. While you can use this immediately, the flavors develop well when it sits for ~30 minutes. Cook noodles in boiling water and rinse with cool water after straining them. Combine sauce with noodles, add cilantro and sprouts, and voila! You can eat this hot or refrigerate and serve cold as a salad. Either way, it’s delicious.

There were no leftovers! 🙂