I don’t know if there’s anything better than peanut noodles, really, I don’t. The problem I have with a lot of peanut sauces is that they are too thick, heavy, and sugary tasting- especially restaurant versions. This sauce is filled with peanut butter creaminess, but the flavor is cut nicely by the fresh taste of coconut and crunchy relish. The relish and lime lighten the dish considerably, making it much more fresh and multifaceted than most peanut sauce dishes. I actually added some extra sauce to each serving after I took this photo, so it’s definitely customizable (you can tell if you compare it to the finished product at the bottom of the post). These noodles are also great served cold as leftovers.
1 box fettuccine
1 medium daikon radish (you can substitute a large carrot if you can’t find daikon radishes in your area)
2 stalks celery
1 can water chestnuts
3/4 cup peanut butter
1 can coconut milk
1 tbsp. olive oil
1 tbsp. hoisin sauce
1.5 tbsp. soy sauce
1 tbsp. sriracha (or other asian hot sauce, chili oil or chili paste would work too)
lime and cilantro (optional garnish)
1. Heat pot of water and cook pasta, when pasta is done strain and set aside.
2. Peel and chop daikon radish, also chop your water chestnuts, and celery.
3. Mix in 1 tbsp. soy sauce, sriracha, and olive oil. Mix well and saute in a small pan for about 3 minutes on high. Set aside when done.
4. In a separate saucepan over low heat, mix together peanut butter, coconut milk, hoisin, and 1/2 tbsp. soy sauce. Once the mixture has been well combined pour it over the pasta.
Make sure the pasta is well coated in peanut sauce before serving. Garnish with your daikon relish and top with cilantro if desired.