Yet another comeback!
Its like we're jinxed or something. Every time we decide to come back to this with all our enthusiasm and gusto, something invariably sweeps the wind right out of our sails. After the last post, which was shot using my dads camera, we promptly had to return the camera and go back to our former camera-less state. This time though, not for long. Last month, VC bought us a spanking new D5000. You can read about it here. And here.
The first thing we did of course was plan our next cook-in. So here it is:
Thai Peanut Noodles
This recipe was shared with me by Praeru, a dear friend who has been credited on this blog before (for sharing the recipe of the Oreo Cookie Brownies). Apart from sharing recipes and cooking tips, Praeru has always silently inspired me to get my hands dirty in the kitchen -- something that i was seriously averse to, thought it wasnt my scene, and never in my wildest dreams imagined I would one day cook!
What you need
1 packet hakka/egg noodles
Bean sprouts (Optional. I couldnt find these, so I skipped it.)
1/2 cup shelled peanuts
1/2 cup lemon juice
1/4 cup soya sauce
1/4 cup sugar (Preferably brown, but I had to make do with regular sugar.)
1-2 tbsp peanut butter (Optional, if you like.)
2-3 dried red chillies
What you need to do
Slice onions thin. Julienne carrots and cucumber into matchsticks.
Whisk the soya sauce, lemon juice and sugar. Add peanut butter at this stage, if using, and whisk together till sugar dissolves.
Crush peanuts, ginger and red chillies in a mortar pestle/chopper/mixie. The chunkier, the better.
Boil noodles in salted water and drain.
Mix with the sauce, chopped veggies (and beansprouts too) and peanut mixture.