Spicy peanut noodles with fresh coriander leaves from Everyday Thai Cooking: Quick and Easy Family Style Recipes by Katie Chin

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Notes about this recipe

  • Eat Your Books

    Can substitute brown sugar for palm sugar, and ginger for galangal. See recipe for vegan variation.

  • lorloff on December 13, 2021

    This was an amazing dish. We made it with Vietnamese brown rice noodles per the recommended alternative for rice noodles. We used Santa Cruz peanut butter chunky style. It was great because the finished dish had the chunk peanut texture to it. Used vegetable stock to make this dish vegan. Had a lot of farmers market cilantro on hand so used a whole bunch of cilantro. ¾ of it I blitzed in the food processor and added the last ¼ whole leaf added at the end just before serving.

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