Rice Noodles With Cilantro Mint And Peanuts Recipes

Steps:

• In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
• In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
• In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil.
• Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
• Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste.
• Garnish with the roasted peanuts.

Steps:

• Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving 2 tablespoons vinegar mixture.
• Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
• Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. place handful of noodles in large bowl. Drizzle with reserved 2 tablespoons vinegar mixture and toss to coat. Add remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.

Steps:

• To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
• For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
• Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

Steps:

• Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
• Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
• Meanwhile, cook noodles according to package directions.
• Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
• Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.

Steps:

• Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
• Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
• Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
• Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
• Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
• In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

Steps:

• Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
• Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
• Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

Steps:

• Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
• Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
• Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.

Steps:

• Cook noodles in a large saucepan of boiling water according to package instructions until tender but still chewy. (They'll firm up when cool, so you want to cook them to softer than al dente). Drain the noodles in a colander, fill the saucepan with cold water, swish the noodles in the cold water, then drain again.
• In the empty pot, stir together the coconut milk, cilantro, chiles and fish sauce. Zest the limes over the pot, then halve one of the limes and squeeze its juice directly into the pot. Cut the remaining lime into 4 wedges.
• Toss the noodles in the coconut milk mixture. Taste and adjust seasonings. (The flavor should be coconut-y, lightly sweet and savory. If you can't taste the coconut, add more milk; if the mixture is too sweet, add more fish sauce.) Serve in bowls with peanuts scattered over top and lime wedges and chile sauce alongside. Spoon any collected coconut milk at the bottom of the pan over the noodles.

Steps:

• In 3-quart saucepan, heat 2 quarts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.
• In small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.
• Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.