Thai Noodles

Thai Noodles
Thai Noodles
Thai Noodles
Thai Noodles: drool
Thai Noodles
Thai Noodles: Jumpshot

Confession: I purchased a one-pound bag of radishes at the grocery store today.  Arg.  There is a farm stand exactly 2 miles away from where I’m currently living, but I had just come back from a run and wanted something within walking distance.  Insert: big company grocery store.  Sorry local owner, I was lazy.  Please don’t eventually get *bought out* by Walmart.

And so, as mentioned, I walked to the grocery store.  There was cilantro and lime in the kitchen, and all I could think of was: Thai.  And noodles.  And bean sprouts.


I searched the refrigerated produce section high and low for bean sprouts.  Surely they’re near the fresh ginger.  Nope.  The salad section?  They go with salad.  It’s healthy.  Uh – not there either.  After interrogating a sales clerk and shoving other customers aside so that I could better *glare* into the dripping faces of pale carrots and overly pimped produce (this isn’t the Zombie Apocalypse, so I didn’t ACTUALLY do that! – except the interrogation), I found that their supplier no longer allows them ACCESS to bean sprouts.  That I could drive towards Highway 50 to an Asian Grocer that was SURE to carry them.

They could not get bean sprouts?  What is this?  And dude, I didn’t drive.  I walked.  Oh man – #firstworldproblems.  My life is so bad.

So, I sucked up whatever overly self-righteous attitude I had; picked my bottom lip from the ground, and bought the second best option: radishes.  One pound.  Oh yes.

This dish is cheap, easy to make, and takes less than twenty minutes.  So – make, consume, and enjoy.  Happy eating!

Thai Noodles
Thai Noodles

Thai Noodles

1 cup sliced sweet onion (or regular yellow onion) – if you decide to use red onion, decrease amount to 1/2 – or even 1/4 – cup and add (uncooked) to noodles when you add sauce
16 oz. thin spaghetti or bean threads
16 oz. radishes – washed then cut into matchsticks
1 cup cucumber slices – cut into thirds
1/3 cup loosely packed (chopped!) fresh cilantro
entire recipe of Thai Peanut and Cilantro Sauce
salt and pepper, to season
additional toppings: minced raw radishes, chopped fresh cilantro, chopped peanuts

Directions: Make Thai Peanut and Cilantro Sauce first.  Set aside to meld.  Add enough water to cover a pound of pasta plus 2 inches to a large saucepan (stockpot?) and place over medium-high heat.  Cover and bring to a boil.  Reduce heat to medium and add onions.  *Cover* and boil for 5 minutes.  Add pasta and radishes (in that order – together) and boil for 10 minutes – or until cooked to your pasta preference.  Remove from heat.  Drain.  Toss with cucumber sections, cilantro, and Thai Peanut and Cilantro Sauce.  Season with salt and pepper – AND – top with additional toppings… to make pretty and add some extra texture.  Serve!

Makes: 4-6 servings.

Thai Peanut and Cilantro Sauce
Fresh Thai Peanut and Cilantro Sauce
Thai yum!
Thai peanut-cilantro-noodle collaboration
Thai Noodles: Garnish close-up
Thai Noodles

3 thoughts on “Thai Noodles

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