noodles

noodles, noodles & more noodles - that's what our pantry looks like after styling a noodle story for Fine Cooking magazine a few weeks ago. can't wait to show you the spread that i had so much fun shooting with this very talented and sweet photographer. rice noodles immediately make me think pad thai and while this dish is peanuty with chunks of tender chicken and the crunchy coolness of bean sprouts, i wouldn't exactly call it pad thai in the traditional sense. let's say it's more like a noodles in peanut sauce dish that you can adapt to whatever kind of noodles (rice, soba, fresh), protein and vegetables you have in the refrigerator. plus it was the perfect meal to eat out of a new gorgeous grey dish we bought from this amazing designer.

Peanut Noodles

1/4 cup rice wine vinegar

1 clove garlic

1 tbs grated ginger

3 tbs creamy peanut butter

1 tbs honey

1 tsp soy sauce

1/2 tsp chili garlic sauce

1/4 tsp sesame oil

8 oz rice noodles

1 tbs olive oil

1 onion, sliced

1 red bell pepper, julienned

2 carrots, peeled & julienned

1/2 cup bean sprouts

2 poached chicken breasts, shredded

garnish with green onion, cilantro & lime wedges

in a food processor, combine vinegar, garlic, ginger, peanut butter, honey, soy sauce, chili garlic sauce and sesame oil and puree until smooth. set aside. cook noodles according to directions on package, drain and set aside. heat olive oil in a medium saute pan and cook onion, bell pepper and carrots for 4 minutes, or until translucent. add bean sprouts, chicken and peanut sauce and stir to coat. toss with cooked noodles and serve immediately with optional garnish.