Best 4 Thai Noodles With Spicy Peanut Sauce Recipes

Within the realm of culinary delights, a journey to the captivating flavors of Thailand awaits. As you embark on this gastronomic exploration, let us guide you through the intricacies of preparing a tantalizing dish that embodies the vibrant essence of Thai cuisine: the legendary Thai noodles with spicy peanut sauce. This symphony of textures and flavors will transport your taste buds to the bustling streets of Bangkok, where the aroma of sautéed noodles and the piquant notes of roasted peanuts create an unforgettable culinary experience.

Let's cook with our recipes!

### Ingredients: - 1 block extra-firm tofu, sliced into 1-inch pieces - 1 tablespoon oil - 1 red chili, finely diced (or 1/2 to 1 full-size serranos, also finely diced) - 2 cloves of minced and peeled ginger - 1-2 tablespoons of minced peeled shallot - 4 cloves of minced and peeled large cloves of peeled and minced *garlic - 1 stalk of lemongras, finely sliced, or a half-teasプーン of lemongras powder - 1/2 cup of Thai basil, any purplish leaves removed - 1 cup of chicken stock - 2 tablespoons tamarind concentrate or low-sugar tamarind jam - 2 tablespoons fish or oyster, or 1 tablespoon shrimp or anchovy sauces - 1 tablespoon golden mountain or light brown sugar - 2-3 tablespoons of sweet chili or sriracha sauces - 2 tablespoons creamy peanut butter - Juice of half a large or 1 small to medium-size sweet-tart or Key Lime ### Instructions: 1. **Prep all your Ingredients:** - Dice the tofu into 1-inch cubes. - Mince the shallots, ginger, and lemongras, and dice the chili. - Thinly shred your Thai basil. - Combine all the ingredients for the peanut butter in a small bowl and put it off to the side so the flavors can mingle. 2. **Prepare the Tofu:** - Turn the stovetop on to a medium-high setting. - Add your tablespoon of oil to a large pan or wok. - Once shimmering, toss in the tofu cubes and brown all sides to lock in the tofu's delicious flavors. - The tofu will form a golden-colored crust. Set it off to the side but keep it warm. 3. **Make the Noy Sauce:** - Use the same pan, add the minced shallots, and saute them until translucent for about 3-4 minutes. - Add the minced ginger and lemongras, and saute an additional 30 seconds to release their aromas. - Next, add the minced red chili (or serranos) and saute for 30 seconds. - Follow with minced galangal and sauté for another 30 seconds. - Pour in the chicken stock, fish or oyster sauces, tamarind or jam, brown sugar, and chili or sriracha sauces. - Bring the mixture to a boil, reduce the heat to low, and let simmer for about 5 minutes until the flavors are all melded and happy together. - Add your tofu back into the pan and let it simmer for another few minutes so the flavors can penetrate the crispy tofu. - Taste-test it and adjust the flavors if necessary. 4. **Serve:** - Place the tofu and all that delicious saucy goodness on a plate or bowl. - Garnish with all that Thai basil you prepped, and serve it with rice, noodles, or just on its own. ### ### Key Learnings: - Preparing the ingredients before you start cooking will make the whole affair less hectic and more enjoyable. - Use a large pan or wok to ensure that the tofu with the rest of the ingredients is not crowded, and they cook uniformly. - Do not overcrowd the tofu when frying; give it some room to brown and crisp up properly. - Don't be afraid to adjust the spicy level of the dish based on your personal liking. - If you don't have galangal on hand, you can use an equal amount of minced ginger in its place. - Feel free to adjust the sweetness and tanginess of the Noy according to your taste buds' desires. - Noy can be paired with jasmine rice, sticky rice, or simple noodles for a complete and satisfying meal.