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!
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.