Happy 2015 everyone! I’m so excited about starting the year so hopefully we’ve all put up our party clothes and finished telling all of our I haven’t___all year jokes. You, know what I mean right? It hits midnight on New Year’s Eve and suddenly you’re an instant slob because you haven’t showered or brushed your teeth all year and dying of starvation since you’ve eaten nothing all year? Yeah those jokes.
My family usually wears those out pretty fast but this year I’m not sure if they did or not because I was busy trying to sleep. You guys, I’ve turned into one of those boring people who like to go to bed before midnight. Hey, I can’t help the fact that I wake up at the crack of dawn and am therefore a zombie by 11pm. Leave me alone, at least I stayed up for the fireworks. Well, kind of. We just found out that the town we live in shoots off a big display every year and we were able to see it through the trees. Some of my family even walked out in the yard so they could actually see them but I’m not that evolved and I was secretly just waiting until the noise stopped so I could catch some Zs. I told you I was boring.
So in my opinion this, today, is the saddest day of the year because now the holidays are all officially over and it’s time to take the decorations down. Although, I feel a little bit spoiled because this is the only time of year that I truly appreciate the opposite seasons of living in the Southern Hemisphere. Now that I’m done dreaming of a white Christmas I am looking forward to 3 months of gorgeous summer weather and barbeques, where as growing up I’ve always had to face 3 months of cold boring winter. Of course, later I pay for this with a winter that doesn’t include the holidays but let’s not focus on that depressing fact.
I should probably start talking about the pasta now and stop rambling. I am a huge fan of peanut butter in savory things, Huge. Thai peanut sauce is one of my all time faves, what about you?
This pasta was so quick and easy to make and this is actually the first time I have ever tried vermicelli noodles. It definitely won’t be the last. They are so easy and I love how thin and delicate they are. I added meat and eggs to it but it could easily be made vegan if you want and it’s gluten free.
I have to give an honorable mention to my awesome brother-in-law for this bamboo tray that he made me. He is such an artist you guys. I have to brag on him because he made it from some fresh bamboo that he cut down in our back yard. Thanks Josh! He has been making me some really cool props that I am so excited to show you. Yep, he’s amazing.
So I really think you should make this pasta, and you should probably do it soon. You know, because you have hardly eaten all year long. Sorry, but you had to see that one coming.
Ingredients
- 8 ounces vermicelli or rice noodles
- 1 cup shredded, cooked chicken (skip or use alternative for vegan)
- 2 eggs, scrambled (skip for vegan)
- 1 tablespoon cooking oil
- 1 medium red bell pepper, cut into thin strips
- 1 medium green bell pepper, cut into thin strips
- 1 large carrot, cut into thin strips
- 1 cup white mushrooms, sliced
- 1 small buch of radishes (about 6), thinly sliced
- 2 cloves garlic, minced
- peanuts and cilantro for topping
- 1/4 cup full fat coconut milk
- 1/4 cup creamy peanut butter
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon tamarind paste (or lime juice)
- 1 teaspoon chili garlic paste
- 1 teaspoon freshly grated ginger
- 1/2 tablespoon fish sauce
- 1/2 chicken broth
- 1/2 tablespoon sesame oil
- 2 tablespoons sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
- Soak the noodles according to the package instructions and combine all ingredients for the sauce in a medium bowl.
- Pour cooking oil into a large wok and add veggies and garlic. Cook over medium heat until radishes are tender, about 5 minutes. Add scrambled eggs to center of pan and allow them to cook for a minute then break up with spatula and stir with veggies. Pour contents of pan into a medium bowl and cover; set aside.
- Pour sauce into wok and reduce heat to low. Simmer for 3 to 4 minutes until thickened slightly.
- Add cooked chicken, noodles, and veggie/egg mixture to wok and toss gently to coat in sauce.
- Serve immediately topped with peanuts and cilantro.
Happy New Year! Well, glad you at least caught a little of the fireworks celebration, even if it was just so you could hit the hay! 😛 and hey, who says you have to take down the decorations now? love love love anything Asian. . and yes vermicelli noodles rock. Wow! your brother-in-law made that bamboo tray?!!! wow, love it!
Yes, my brother made it. He’s so amazing! Thanks Alice! Happy New Year!
This looks amazing, I love peanut noodle dishes more than any other meal!
Me too! Thanks!
We need to start taking down our decorations but I just have no desire to do it! haha It’s less about taking them down and more about not wanting to clean it all up! 🙂
And these noodles! They sound fantastic!
Thanks, Ashley!
Funny intro. We make the same jokes here. And they don’t die by the time we go to bed.
I love this type of noodles. I always use it
Thanks!
Just found this through foodgawker and I can’t believe how good these vermicelli noodles look. I’ve had a pack of them just sitting in my pantry for ages (hopefully they are still good) and have been dying for a good recipe to use them in. I think I just found it! Looks incredible. I’ll let you know when I try it! Pinning 🙂
Thank you so much! I love when I find a recipe for something that needs used in my pantry and I love it even more when I can share that with someone else! I look forward to hearing how it turns out!
These noodles look so good! I really shouldn’t be looking at food blogs at lunchtime.
Ha ha! I always do the same thing. It’s one step less dangerous than grocery shopping on an emty stomach. Thanks!
Oh yum! In Asia vermicelli is called “Bee Hoon” which sounds silly, but yours looks SPOT ON! Levan loves this stuff, and I usually make it in a similar style to yours and add in lots and lots of cabbage and bean sprouts. Another good seasoning instead of the coconut/peanut sauce is just a simple mixture of Vegetable stock, light soy, sesame oil, and sugar. Super yummy!
Hope your New Year has been going fab! Ours has been a boring one xD
MMmm, that sounds really good. I’ll have to try it! Thanks, Amrita.
Sorry you’ve had a boring new year so far but I’ll bet it will get more interesting soon. Life has a way of getting exciting when we least expect it.
This pasta is clearly rocking with flavor. Who needs take out? Also, my Christmas tree still stands loud and proud:-)
Thanks, Erin! That’s great, we just took our down finaly and now the room looks so empty. I say enjoy yours a few more days.
<3 ! I just hope in my city I could be able to find all the ingredients, because this looks so yummi!!!!!!!!!!!!!!!!
I hope so too! Thanks!
This was super yummy! I did cut by half the red pepper flakes since we had younger kids eating it and it was just the right amount. Still had a slight kick, but not uncomfortable. Before we all went back for 2nds, I added a bunch of green onions cut into 1/2″ pieces and we all agree, it was extra good with the onions.
I’m so happy to hear that you enjoyed my recipe! Thanks so much for the feedback!
How much chicken stock is supposed to be in the recipe? It currently says 1/2 chicken broth. Half a cup? Tablespoon?
So sorry about that Andrea. It’s supposed to be 1/2 cup. Thanks for letting me know.