I am not sure if I have shared with my blog readers the depth of my obsession with Thai food. I love it. Like obsessed with it. If I could marry Thai food I would. But then I would eat it and be sad and alone again. So I will stick with Big Daddy. My love of Thai started with the Thai chicken pizza at Schlotzsky’s. Oh so delicious. When I was pregnant with Ben, I craved those. And then many years later, one of my dear friends, Betsy (yes we have discussed her before) introduced me to a local place called Dahn’s noodle house. It is one of those hole in the wall places that might be easy to overlook. I had seen it and wondered about, but one day Betsy’s husband went to eat there and brought her back some. And later that week we had this conversation when she told me about it…”yes that kind of shady looking place past the liquor store. Yes the one we always wonder about. Yes it is awesome. Matt said it was packed for lunch on Saturday.” So she and I hit up Dahn’s noodle house the next and it was as they say…on. Oh so on. Pad Thai. Peanut chicken. Spicy lemongrass chicken. Yes, yes, and yesss. “I need a t-25 sir, and make it snappy!!!” Mommy likes. Mommy loves. It was love at first bite. We went again and again. We brought friends. “Yes come with us. Yes that kind of shady looking place past the liquor store. Yes the food is awesome.” It is like a little secret in Shreveport that is not so secret anymore. It is usually packed and I went in there the other day to pick up some pad Thai because I had to have some and the waiters were wearing fancy vests. They used to just wear jeans or what have you. That is a true indication that the secret is out. It is a great restaurant in Shreveport. When Betsy and I used to go on a weekly, I mean monthly, basis there was a hammock off to the side where their baby would nap. It was the cutest thing and just so quaint. Certainly a conversation starter. Lol.
So back to the business hand, Thai noodle salad. The original recipe is called Thai chicken pasta salad but y’all. I just could not put the chicken in it. I wanted straight noodles. Just cool, creamy noodle perfection with a hint of crunch coming from the veggies. And some siracha sauce to give it a kick. Mmmm. Oh yeah, Cajun mama likey her Thai noodles, however odd that may sound. I should be an ambassador. I promote all cultures on my blog. I love foods from all ethnicities and if I can cook it, I will. The ambassador thing was a joke ok. Just in case anyone thinks I am going all Gwyneth Paltrow over here, making stupid statements that have no basis in reality. Anyway, apparently I pinned this recipe a while back and I was scrolling the other day and thought “oh my yes. I need to make that stuff.”
The link to that is here…http://www.bhg.com/blogs/delish-dish/2014/03/26/thai-chicken-pasta-salad-recipe/. And so make it I did. And it was good. Cold, creamy, peanutty, with just enough crunch. Yes. I did not add the chicken. Check out the original post if you want to do that. I am telling you how I did it. It was Dahn’s noodle garden perfect. If you are Thai loving fool like me, it would be a safe bet to say you will enjoy this recipe. ~AMB
Thai noodle salad
Stuff you need~
2-3 ounces packages Ramen noodles
3/4 peanut butter
3/4 cup lite coconut milk
1/4 cup lime juice
1/4 cup chopped fresh cilantro (the fresher the better)
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon cayenne pepper OR red pepper flakes (this is another obsession Betsy started for me)
2 carrots, peeled and finely diced
1 small seedless cucumber, peeled and finely diced*
6 green onions, finely sliced
*if you cannot find seedless, just seed it. Slice horizontally once you have peeled it. Take a spoon and scape all the seeds out. It’s pretty easy.
What to do with the stuff~
Bring 4 cups or so of water to a boil in a medium size pot. Break the dry ramen noodles up and toss them into the boiling water. Discard the seasoning packets or save for another use. After you add the broken up noodles, remove the pot from the heat. Just let the noodles sit there.
Now, in a large bowl, whisk together the peanut butter, coconut milk, lime juice, sugar and the seasonings. Now add the carrot , green onion and cucumber to the peanut butter sauce. Stir to coat.
Drain your noodles, rinse well with cold water. Add the drained noodles to the sauce and stir gently. Spoon into some bowls. Sprinkle with some extra crushed red pepper flakes if you want. Take liberty with the Siracha sauce. I love that stuff. Almost as much as I love this noodle salad.