Spicy Peanut Pad Thai Noodle Recipe

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Over the last few years I have been trying to perfect a Spicy Peanut Pad Thai Noodle recipe that was on par with the local Thai restaurants in my area. Although I consider myself to be a “good” cook, I was disappointed that no matter how hard I tried, I just couldn’t capture that “authentic” Thai taste.

Thankfully, (although my inner chef feels a bit defeated) my wife received an incredibly simple recipe for delicious spicy Thai noodles through an email recipe exchange. I was skeptical that the dish would live up to the glowing reviews in the email, but after preparing the dish myself several times, I agree that the recipe is the Real Deal!

If you love spicy peanut noodle dishes like Pad Thai, I invite you to try this easy, inexpensive recipe! For the price of two Pad Thai dishes at an authentic restaurant, you can buy enough ingredients at your local Wal-Mart to prepare 20 Spicy Peanut Noodle meals at home! Here is how I prepare the noodles:

Ingredients:
In a large saucepan, bring 8-10 cups of water to a boil and cook the pasta as directed on the box (usually 8-10 minutes). I have found angle hair spaghetti to work the best.

6 Tbsp of Crunchy Peanut Butter
4 Tbsp of Water
3 Tbsp of Vegetable Oil
3 Tbsp of Sesame Oil
3 Tbsp of Rice Vinegar
3 Tbsp of Soy Sauce
4 Tbsp of Honey
1 Tbsp of Sugar (optional)
1 ½ Tbsp of Minced Ginger Root
1 ½ Tbsp of Minced Garlic Cloves
1 Tbsp of Crushed Red Peepers
1 16oz Package of Spaghetti or Linguine

While the spaghetti is cooking, place another saucepan on low heat and mix together the peanut butter and water. Once the peanut butter warms up it will mix nicely with the water and you should end up with a soupy peanut butter mixture in the saucepan.

One by one, add the vegetable oil, sesame oil, rice vinegar, soy sauce, and honey thoroughly stirring the sauce after each ingredient is added. If the sauce begins to bubble, turn the heat down a little bit. By now you should have a few minutes left before the pasta is done.

Peel the garlic and ginger root and chop them up with a food processor. If you don’t have a food processor, you can finely chop the garlic and ginger with a knife (it is tedious work, but these ingredients are essential). Once the garlic and ginger root are chopped up, stir them into the saucepan along with the optional 1 Tbsp of sugar.

Drain the pasta, and then place it back in the large saucepan until you are done preparing the sauce.

Add the crushed red pepper to the sauce. The original recipe called for 1 ½ Tbsp but you may find this too spicy. I would start with a little less than 1 Tbsp of crushed red peppers and gradually increase to your taste. Simmer the sauce for two minutes to allow all of the ingredients to blend together. Keep in mind that more “spicy heat” from the crushed red peppers will be released as it simmers in the saucepan. If you feel that the peanut sauce needs a little more “kick” add more crushed red peppers after the initial 2 minute simmer.

Once the delicious peanut sauce has simmered and you have adjusted the “spiciness” to your taste, simply mix the sauce in with the cooked pasta and serve!

The noodles are excellent by themselves, or served garnished with bean sprouts. Another great dinner idea is to save some of the peanut sauce and drizzle it over freshly steamed broccoli as a delicious side.

I hope you enjoy this recipe as much as I do! Please be sure to leave your comments below!

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