Crunchy Thai Peanut Noodles

I made this up on the fly. Ingredient amounts are by no means precise!

With a knife, poke some holes in
a large spaghetti squash
Microwave on high for 3-4 minutes.  Turn over; microwave 3-4 minutes or until it gives easily when pressed.  Holes may foam.

In the bowl of food processor, combine:
3/4 cup raw peanuts
2 tablespoons rice vinegar
(can substitute white wine vinegar)
4 tablespoons brewed soy sauce
1 tablespoons sambal oelek
(can substitute other hot sauce)
Chinese five spice(about 1/2 teaspoon)
2-3 teaspoons toasted sesame oil

Buzz ingredients until they are a thin, non-lumpy paste. Drizzle in

1/4-1/2 cup peanut oil. Buzz until very smooth. Pour in a large bowl.  Cut the squash in half; allow to cool before handling.

With a pestle, crush

8-10 indian red chillies (can substitute 3 tablespoons purchased chili flakes)
in a mortar. Fold into peanut sauce. Taste; adjust seasonings (I needed a little more chilli and a touch of salt).

Using a spoon or tongs, pull seeds from squash and discard.  With a large fork, scrape spaghetti squash into the bowl with sauce.  Toss to combine; serve at once in deep bowls.

I made up this recipe because I was pressed for time- also, I have been trying to consume less processed flour and more vegetables.  My mom used to serve this squash as spaghetti, but I don't think it does well with Italian flavors; however, the noodle's crunch is reminiscent of bean sprouts and complements Asian dishes well.  Most recipes call for roasting the squash, halved, at 350 degrees F for 30 minutes.  This uses lots of energy, lots of time, and can make the threads mealy on the outer layer.

Prep time: 15 minutes
Total time: 15 minutes

Taste [rate 4]
Ease [rate 3]

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