Sakhon’s Noodles

Ingredients

• 8 ounces thin spaghetti (cappelini, angel hair)
• 6 tablespoons white wine vinegar
• 3 tablespoons soy sauce
• 4 garlic cloves, minced
• 2 tablespoons sugar
• 1/2 teaspoon hot red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon anchovy paste
• 1/4 cup packed fresh mint leaves, shredded (dried just doesn't work well here...)
• 1 lb any type of stir-fryable steak, such as flank, round, tri-tip, etc
• 3/4 cup fresh bean sprout
• 1/2 red bell pepper, cut in thin strips
• 1/2 cup thinly sliced celery
• 1/4 cup dried roasted peanuts, crushed
• mint (to garnish)

Directions

1. 1

   Blend the vinegar, soy sauce, garlic, sugar, red pepper flakes, salt, and anchovy paste until smooth. (I love my hand blender).

2. 2

   Cut steak into thin strips, pour about a third of sauce over it to marinate briefly.

3. 3

   Cook noodles til tender, drain very well. In a large bowl toss the noodles with the remaining sauce, vegetables, and mint.

4. 4

   Remove steak strips from marinade and stir fry over high heat until done to your liking. Add to noodles.

5. 5

   Boil remaining marinade/sauce to cook through and toss with noodle beef mixture.

6. 6

   Sprinkle with peanuts, garnish with mint leaves.