My Thai Sesame Noodles Recipes

THAI PEANUT SESAME NOODLES

Steps:

• Cook the noodles in a large pot according to package directions.
• While the noodles are cooking, in a medium sauce pan whisk together peanut butter, soy sauce, sesame oil, 1/2 cup chicken broth, minced garlic, ginger, and sriracha chili sauce. Cook over medium heat until smooth. Remove from the heat and set aside.
• Drain the noodles and toss in the peanut sesame sauce. Serve immediately.

SESAME NOODLES

Steps:

• Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
• Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

THAI SESAME NOODLES

Steps:

• HEAT oil in large skillet or wok on medium-high heat. Add garlic; stir fry 30 seconds or until fragrant. Add asparagus and bell pepper; stir fry 2 minutes. Add water; cover and cook 5 minutes or until vegetables are tender-crisp. Add tofu, soy sauce, chili sauce and sesame oil; stir fry until heated through.
• MEANWHILE, bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Drain well. Immediately place warm noodles in large bowl. Add vegetable mixture and sesame seeds; toss well.

MY THAI SESAME NOODLES

Steps:

• Heat peanut butter in microwave for 20 seconds to soften.
• In a large bowl whisk together softened peanut butter, soy sauce, vinegar, sesame oil, sambal oelek and honey (if using).
• Add spaghetti, green onions and sesame seeds.
• Toss well.
• Chill until ready to serve - or serve at room temperature.
• NOTE: Please adjust ingredients to suit your tastes.

MY FAVORITE SESAME NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave). Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.