thai

Dining Outside the Home: House of Noodles in Kapaa, Kauai 

Dining Outside the Home: House of Noodles in Kapaa, Kauai.  Along the main drag where tourist shoppes and specialty stores open their doors for passers-by, a corner fruit market offers a secluded hideaway for casual dining. If you didn’t pay attention, you’d overlook the town’s best kept secret hidden in plain sight. At first, it simply resembles a stop where the petite Asian woman effortlessly swings a sharp chef’s knife (or was that a machete) and cracks open the top of a large coconut before inserting a straw and handing it to a thirsty customer. Coconut milk is a popular drink on the island, you know. But beyond the rows and carts of fresh produce is an entrance to the house where homemade Asian cuisine is served piping hot in a bowl or on decorative platters. Spice things up a bit with wasabi for a Thai twist. Either way, it hits the spot and is worth a double-take. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? All the Buzz: Thai Peanut Noodles! Take advantage of that extra serving, or two, of leftover spaghetti noodles in the fridge right now. As long as you kept them separate from the sauce, you have the option to eliminate one step in making Thai Peanut Noodles to eat with a sandwich for lunch. If not, then boil up a batch of spaghetti first and let it cool a bit. Meanwhile, prepare the sauce. I like the spicy kick of red pepper flakes blended with the smooth creaminess of chunky peanut butter. The fresh green onion bits give it an added crunch. Have I piqued your taste buds? 
THAI PEANUT NOODLES 
Ingredients:

2 servings of plain spaghetti, cooked and drained

1/3 cup chunky peanut butter

4 tablespoons soy sauce

2 tablespoons honey

2 teaspoons vinegar

1/8 teaspoon garlic powder 

1/8 teaspoon ginger powder

2 teaspoons sesame oil

1-2 teaspoons red pepper flakes

6 tablespoons green onions, sliced
Instructions:

Make spaghetti according to package directions. Drain and cool. Set aside. In a medium bowl combine chunky peanut butter, soy sauce, honey, and vinegar. Stir with a whisk until smooth. Add garlic powder, ginger, sesame oil, and red pepper flakes. Blend well. Add noodles and toss gently to coat. Sprinkle with green onion bits and serve.