For so many years now JS and I have been to Bangkok at least 3-4 times a year. It’s a relative easy (and very economical) flight from Kerala via Singapore.
And even though we always stayed in our lovely hotel and enjoyed Chef’s wonderful food besides the many lunch/dinners we relished at various other special places for us, I still joined our friends to try Bangkok Street food occasionally. And before some of you might disapprove, let me tell you, I have never ever been sick once – knowing of course where to eat helps. Some places were recommended by local friends, while some I found of my own accord.
Last time we were in this vibrant city was for their water festival “Sonkran”. The ‘Sonkran’ of this year is over and yes, we missed not being there with our friends and participate in the fun.
I too used to buy occasionally my Street food like they did, sit on some steps in front of one of those huge shopping centres and watched the spectacle, mainly children (of all ages!) getting soaked.
So here today I like to share with you this quick, simple and delicious recipe, my own version of “Peanut Noodles”
For 2 people you will need:
100 gr medium egg noodles (or more if you are hungry)
1 x Tbsp Oil
2 x garlic cloves, crushed
1 or 2 x large onions, sliced
½ x of 3 different coloured Capsicums, seeded and roughly chopped
½ x of a medium sized Courgette, also roughly chopped
150 gr unsalted peanuts, roughly chopped
Now for the dressing
4-5 Tbsp Oil (I like to use Olive oil here)
Grated rind and the juice of 1 x lemon (to taste)
1-2 x red hot chilli, seeded and finely chopped
1 x Tbsp Soya sauce
Some fresh chives, snipped (or Thai Basil)
2 x Tbsp Balsamic Vinegar
Salt and pepper, to taste
Here is how I do this “… my way”
Cook noodles, drain and keep aside.
Heat oil in wok; add onions, garlic and all the remaining vegetables.
Cook appr for 3-5 minutes until they start getting brown and soft, but be careful, you do not want the vegetables too soft.
Add peanuts and cook for a further 2 minutes.
In small bowl whisk together oil, grated lemon rind and 3 Tbsp of lemon juice, chilli, chives (or Thai Basil), Soya sauce and Balsamic vinegar (to taste). Add salt and pepper.
Now toss the drained noodles into the onion/garlic/peanut etc. mix and heat through.
When ready to serve add dressing, stir nicely to coat everything and serve garnished with fresh chives.
NB: you can also use spaghetti, if egg noodles are not available.
That’s it – enjoy.
Street food – surely the best food all over SE Asia! Have eaten freely and oh so enjoyably all my life and never had a health problem attendant! I mean one sees whether a stall can be trusted standing in front of one’s food being prepared 🙂 ! The only two times in all those years I have had food poisoning has been in Europe in supposedly the very best restaurants on the planet!!! Yes, this is very much ‘my way’ as Thai street food would generate oh so much more delicious heat . . . 🙂 !
Thank you, Eha – I somehow knew that you too would like the occasional ‘Street food’. From the time I first started to travel, professional and private, I was always told to look out for places which are frequented mainly by Locals – I followed this advice and never regretted it.:) 🙂
I think that fresh cooked street food is quite safe and often more delicious than food in restaurants. It’s salad and water that I’m very careful about.
Fantastic peanut noodles!
Thanks for compliment, MD and yes I totally agree with you, no water nor salads.
I absolutely agree with Mad Dog about street food – often much ‘safer’ than meals in ‘Western’ style hotel restaurants! Also want to say, this recipe is so simple yet so delicious – will make it often. Thank you!
Thank you for compliment. Glad you liked the recipe and will make it too. Enjoy 🙂