I love Thai peanut sauce, that creamy, nutty sauce with a slight kick of heat to it. I have been trying different variations on it until I have come to the one that I think has the right balance of flavors and the right consistency. This version gets its heat from a serrano pepper from my garden. Cooking the serrano reduces its heat a bit, so that it is not too hot for my son. To keep more of the full heat, add the serrano with the zucchini rather than with the carrots. The flavor combination in this sauce is based on the “Asian Peanut Noodles” recipe on The Chew’s website.
Peanut sauces can be a bit heavy, adding all the vegetables to this dish lightens it up. What really adds some brightness is the squirt of lime from the lime wedges. The taste was good without it, but once I added the lime, it brought the dish up to another level of flavor.
Noodles, Zucchini and Carrots with Peanut Sauce
10 oz thick asian noodles – works well with soba, udon or lo mein
1 Tbsp safflower oil
1 leek, white and light green parts only, diced (from the garden)
2 carrots, julienned
1 serrano pepper, seeded and diced (from the garden)
2 medium zucchini, julienned (from the garden)
4 cloves garlic, minced
1 Tbsp hoisin Sauce
2 Tbsp fish sauce
1 tsp fresh ginger, grated
1/2 cup soy sauce
1/2 cup chicken broth
3 Tbsp creamy all natural peanut butter
~ 1 Tsbp sesame seeds
1 lime, cut into wedges
Cook pasta according to package directions
In a large non stick frying pan, add safflower oil and heat over medium flame. Add leek, carrots, and serrano and cook for 4 minutes.
Add garlic and zucchini and cook another 2 minutes.
Add hoisin sauce, fish sauce, ginger, soy sauce and broth. Simmer on medium for 4 minutes.
Lower heat to low and stir in peanut butter until smooth.
Add pasta and stir together until all the pasta is evenly coated with sauce.
Serve topped with sesame seeds and a lime wedge on the side. Use that lime wedge and…Enjoy!