Peanut Noodles in a Tamarind Sauce with Ginger Chicken Meatballs
October 30, 2011
Peanut butter is quick and easy to make. Peanuts in a food processor. Done. As you can see, the dough was kinda wack. It was all crumbly and oily. I really had to work hard to make this into pasta, but in the end I finally got it. More on this in the recipe below. The picture on the right is NOT of the finished dough. The chicken meatballs were the star of this meal.Fantastic! I had extra so I made a sandwich with them that I am going to post on Wednesday. Finally the pasta dough is working out! Cutting simple fettuccine. Tamarind is one of my favorite ingredients and I don't use it nearly enough. This is the process of collecting the tamarind paste. First peel and steam the tamarind, then press it though a mesh strainer. The sauce. Top with thai basil, scallions, and bean sprouts. This dish was really tasty! The peanut in the noodles was a subtle flavor but paired perfectly with the sauce and meatballs. Mixing thai and italian flavors and styles always comes out delicious.It's hard for me to really give you guys a recipe on this one since things changed so many times as I was adapting to mini-fails. The pasta dough started with 10oz of roasted peanuts in a food processor with salt and a tablespoon of oil. Pulse until it becomes a smooth peanut butter. Drop 3 eggs in there and pulse to combine. In a bowl place in 3 cups of flour. Mix the peanut mixture with the flour to form a dough. This dough didn't work so I tinkered with it a lot. I want to say I added about a half cup of water and 1 whole cup more of flour in the end, but I am not positive about that! When I finally got it right, I kneaded it in the pasta machine for awhile like any pasta dough, then made some noodles out of it. The meatballs were 2 lbs of chicken, 1 large onion browned, 3 cloves garlic, 2 inches of ginger, a bunch of scallions, some fish sauce, a few slices of wet bread, and a pinch of salt. Broil about 7 minutes, flip, broil about 5 minutes. The quick pad thai sauce is 3 cloves garlic, 1 inch ginger, tamarind paste, juice of 2 limes, 2 tablespoons sriracha, 2 tablespoons sugar. Cook the garlic and ginger in some oil for a minute or 2. Add the rest of the ingredients heat to a light simmer while stirring, then shut the heat off. After you boil the noodles, add them right to this sauce before serving. Add a ladle or 2 of pasta cooking liquid to fully form the sauce. (Make sure to do this AFTER you cook the pasta. You want the starch) To get the tamarind paste, peel about 12 tamarind pods, add to a pot with ¼ cup water, steam for 15 minutes. Push through a mesh strainer.