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Silly question re: rice noodles and peanut sauce

jsjs09812 Mar 18, 2007 11:22 AM

I was watching Barefoot Contessa the other day and she made a noodle salad with peanut sauce that looked easy and really tasty. As I was purchasing what I could recall from the show a few weeks later, I decided to sub rice noodles for spaghetti. Now I'm concerned that a peanut sauce (peanut butter, soy sauce, rice vinegar, oil, ginger) could be too heavy for the delicate rice noodles, and it's sort of a messy and expensive experiment if it's terrible. Should I stop being such a wimp and go conquer these noodles, or should I just give in and use spaghetti? Thank you for talking me through my first homemade peanut sauce!

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  1. Sam Fujisaka RE: jsjs09812 Mar 18, 2007 11:27 AM

    Use the rice noodles.

    1. oakjoan RE: jsjs09812 Mar 18, 2007 12:17 PM

      Ditto what SF said above. I assume you're using thin rice noodles here.

      1. alex8alot RE: jsjs09812 Mar 18, 2007 01:01 PM

        definitely rice noodles. Peanut sauce is an asian thing, and they do not use spaghetti. The sauce is strong enough that pasta can stand up to it, but most people I know definitely prefer the rice.

        1. j
          jes RE: jsjs09812 Mar 18, 2007 01:03 PM

          I made soemthing like this for boyfriend the other night. i didnt have any spaghetti in the pantry but some rice noodles, so i figured id try it. i was afraid of the exact same thing. i used slightly less sauce than i would have for regualr spaghetti but it came out great.

          1. jsjs09812 RE: jsjs09812 Mar 19, 2007 07:16 AM

            Thanks for the responses - I used the rice noodles and it is so flipping delicious I can't even stand myself. The recipe called for a cup of canola oil, and based on reviews I used only half a cup, and decided to substitute chili oil - wooo! Very spicy, but good. I mellowed it out with some more peanut butter and sesame oil, and I think another half cup of oil would have thinned the sauce a little, but overall taste-tastic. Here's a link to the recipe, FYI:

            1. t
              tigerbitesman RE: jsjs09812 Mar 19, 2007 08:22 AM

              It doesn't surprise me that this recipe has so much oil and sugar considering the source. If you want to make a sauce from scratch combine two cups peanuts, two cups water, two teaspoons rice wine vinegar, teaspoon kosher salt ( or to taste ), and half a teaspoon sambal ( a chili and garlic paste sold in Asian groceries ) into a good blender and puree. This is a basic sauce you could add to with coconut milk or sesame oil or what have you. I love raw peanut butter but most have too much refined sugar.

              1. k
                kerdragon RE: jsjs09812 Mar 19, 2007 08:27 AM

                The peanut sauce recipes in my Asian cookbooks usually call for noodles that are more like spaghetti than thin rice noodles. For a variation you could try some slightly more substantial Asian noodles, like somen or thin lo mein.

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