I am a big fan of Thai food. I always order especially the pad thai or noodles that are my favorite when I visit a Thai restaurant. I am inspired by the use of peanuts, coconut, sesame seeds and peanut sauce in Thai cusine. Here is one recipe for egg noodles that I often make following a combination of recipes that I read elsewhere. I tweaked it a little here by including grated panner (Indian Cheese) and use of a different combination of veggies I felt like and had on hand at that time.
1 pack Egg noodles
½ cup thinly sliced roasted paneer
3 tbsp oil
1/2 cup roasted peanuts - powdered
2 tsp sesame seeds
3 tbsp Soy sauce
2 tbsp cooking wine
½ cup tamarind juice
1 tbsp garlic paste
½ cup scallion chopped
½ cup French cut beans
1 cup cauliflower florets
3 tbsp toasted cashew nuts
Cook the noodles as per package directions, drain excess water and keep aside. (Save some of the water in which you cook noodles for later to dilute the sauce)
Heat oil in a wok. Add the sesame seeds garlic paste, half of the scallions, beans and cauliflower and cook until tender. To the cooked vegetables add the tamarind juice, soy sauce, wine. Adjust the salt and cook until the oil leaves the sides.
Stir in the cooked noodles and mix for a couple of mins on low flame. If required add some of the water used to cook the noodles to dilute to required consistency. Stir in the peanut powder and mix well. Turn off the flame. Garnish with toasted cashew nuts and chopped scallions and serve hot.
Serving suggestions: Serve hot or cold with hot sauce peanut or soy sauce.
I used here store bought Thai peanut sauce diluted with soy sauce, lemon juice (equal parts) and a tsp of honey.