Bangkok Noodles

The first of two public service announcements about dishes I've had that my friends might like, both courtesy of Penzey's.

Bangkok Noodles (which does not taste like peanut butter)

• 8 oz. noodles or pasta (flat works great - like fettucini or Asian noodles)
• 1-2 t. Penzey's Bangkok Blend (which is ancho chili peppers, garlic, ginger, tellicherry black pepper, galangal, crushed red pepper, lemon grass, cayenne pepper, paprika, cilantro and basil - just order it from Penzey's, much easier to make than crushing it yourself)
• 1 t. water
• 1t. vegetable oil (olive oil works just fine if you like it better - I do).
• 1 TB peanut butter (go natural, not Skippy's or Jiff)
• 2 TB soy sauce (use thick low-sodium if you have it)
• 1 TB rice vinegar (I go a little light unless you have particularly good rice vinegar)
• 1 carrot, peeled and shredded
• 1-2 tsp of dried shallots - optional (but good)

Note: I usually use about 1.5x this much for noodles (which is a box of fettucine noodles) because I like leftovers, and I double the rest of the ingredients because I like my food a little spicy, but it's really up to you. I also add chicken (precooked, I sprinkle it with some olive oil and more of the Bangkok blend) and a few handfuls of cooked peanuts for some texture. Penzey's recommends more vegetables: cooked broccoli, snap peas or cauliflower and perhaps using cellophane noodles instead.

So: prepare the noodles. While they're cooking, mix the Bangkok seasonings with water in a bowl big enough to hold all your noodles. Let it stand a few minutes, then add the vegetable (or olive) oil, peanut butter, soy sauce and vinegar. Whisk to blend, then add carrots and stir again. When the noodles are fully cooked, drain and shake to remove water, then toss with the sauce while hot. Sprinkle with shallots and serve.