Categories: Asian noodles

Ingredients

• 1 pound Pad Thai (brown rice) noodles, aka banh pho, size M or L
• 1 cup coconut milk (not light; best is Chaokoh or Aroy-D)
• 1/2 cup water
• 1/4 cup maple syrup
• 1/4 cup low sodium soy sauce
• 1/2 cup peanut butter (I used the freshly ground peanut butter from Whole Foods)
• 1 tablespoon chili-garlic sauce
• 1 teaspoon grated fresh ginger
• 3 cloves garlic, minced or pressed
• 2 tablespoons lime juice
• 1 tablespoon toasted sesame oil
• 3 scallions, trimmed and thinly sliced on the diagonal
• 2 carrots, peeled and julienned
• 1/2 cup unsalted peanuts, roughly chopped
• 2 tablespoons roughly chopped fresh cilantro

Directions

1. Bring a large pot of salted water to a boil.

2. Add noodles and cook according to package instructions (not too soft).

3. Drain, rinse with cold water, and drain again.

4. Return noodles to pot.

5. Make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a saucepan.

6. Cook over medium/low heat, whisking frequently, until the sauce comes together and thickens.

7. Try not to let it get too thick.

8. Remove from heat and mix in lime juice and sesame oil.

9. Toss hot noodles, the sauce, scallions and carrots.

10. Garnish with peanuts and cilantro and serve.

11. Leftovers can be served warm or cold.

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