Thai Peanut Butter Noodles
Peanuts were introduced to Southeast Asia through India by Spanish and Portuguese explorers in the 16th Century having brought them from South America. But peanut butter in Thai cooking is a 20th Century phenomenon.
In the early 1500s, Spanish and Portuguese explorers first introduced peanuts to the state of Gao in the country of India. The legume was a native of South America and quickly took to the warm, humid climate of South and Southeast Asia. Vietnam and Thailand in particular took a liking to peanuts and they've been a part of dishes from those regions for centuries, notably a ground peanut dipping sauce for Satay in Thailand, called Nam Jim, and a similar peanut dipping sauce for spring rolls in Viet Nam called Nước Mắm Pha Lạc.
So, it wasn't too great a leap of faith for Thai cooks to try peanut butter in fusion cuisine dishes that emerged in the 20th Century as that product became more widely available. Thai Peanut Butter Noodles isn't a national dish in Thailand yet, however. That title arguably belongs to Pad Thai Noodles, or at least it is Thailand's most famous export recipe which, of course, contains peanuts.
There is at least one restaurant in Bangkok that is known for its Thai Peanut Butter Noodles, called Siam Street, located in the bustling Siam area of the city. It is a casual dining spot that serves up innovative Thai street food with a modern twist. They have offered a unique version of peanut butter noodles, which combines the richness of peanut butter with traditional Thai spices and herbs. These noodles have a creamy, savory sauce with a balance of salty, sweet, and spicy elements—similar to a Thai-style peanut sauce—but with the smooth texture of peanut butter.
This is their likely recipe. Be sure you use a premium, all-natural peanut butter (one in which the peanut oil separates in the jar unless chilled), like Laura Scutter's or Smucker's All-Natural Peanut Butter. Don't use brands like Jif or Skippy which contain only 90% peanuts and other ingredients you do not need like sugar, molasses and palm oil.
Thai Peanut Butter Noodles
Ingredients
- 14 oz package stir-fry rice noodles (like, Thai Kitchen)
- 3/4 cup premium all-natural smooth peanut butter (like, Laura Scutter's or Smucker's)
- 1-2 tbsp Sriracha sauce (like, Huy Fong)
- 2 tbsp toasted sesame oil
- 2 tbsp lime juice
- 3 tbsp rice wine vinegar
- 4 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 1 tsp garlic, minced
- 1/2 cup boiling hot water (from the noodle cooking water)
- 3 tbsp fresh chopped cilantro
- chopped green onions for garnish
- whole peanuts for garnish
- sprinkle of sesame seeds for garnish
Instructions
- Cook the noodles according to the directions on the package.
- While the noodles are cooking, mix the peanut butter, Sriracha sauce, sesame oil, vinegar, lime juice, minced garlic, and soy sauce in a bowl.
- Take 1/2 cup of the boiling pasta water and add to the mixture, then stir well so that the peanut butter softens into a thick, creamy sauce. Add the cilantro at the end and stir to combine.
- When the noodles are done, drain through a colander. Add them to the sauce, and fold into the sauce carefully to coat the noodles, but not so vigorously as to masticate them.
- Garnish with a chopped green onions, a few whole peanuts and a sprinkle of sesame seeds.
