Peanutty Sesame Noodles

From: Alexander Mar

On Aug 6, 2009

These were fantastic. We served with steamed broccoli and diced carrots mixed in, maybe we'll add red pepper next time, too. Great, great dish! Peanutty with a nice amount of tang.

From: Stacia in MI

On Jul 26, 2009

Great noodles. I double the sauce, add green onions and toasted sesame seeds, and cut back slightly on the crushed red pepper flakes and cayenne pepper so my 3 year old grandson can eat them too. I have added a little leftover chicken and taken them to work for lunch. Wonderful.

From: BigFatMomma

On Mar 6, 2005

Wow, dear. I had been looking everywhere for this recipe, because I'd had noodles like this at restaurants for years. These were simple and tasty, and my dear hubby said they were "killer." Definitely a do-over. Hugs.

From: ThaiSnob

On Mar 21, 2006

As Rachael Ray would say, Yumm-O! I doubled the sauce recipe and added the juice of 1 large lime, 1 Tbsp brown sugar, 1 Tbsp sambal chili paste, 3 Tbsp freshly toasted sesame seeds and a handful of chopped fresh cilantro to the original ingredients. I saved out 1/4 of the sauce to marinade a pound of firm tofu slices (from which I had already rendered the excess water). I used a pound of chantaboon (thai rice sticks aka pad thai noodles), boiled them for 2 minutes only. I drained the tofu and patted dry with paper towels then fried it in 2 Tbsp peanut oil for a minute or two until golden. THEN I tossed the noodles, sauce and tofu all together, served it with a big handful of fresh bean sprouts on top with extra lime wedges and some rooster sauce. FANTASTIC! So simple, most of the ingredients were already on hand. My vegan son loved it & so did I, mahalo!