I’m a big fan of the dan dan noodles at Pei Wei, so I decided to try to make something similar. Here’s my version of the recipe – tastes just like it, and it’s healthy, too!
Makes 4 servings.
1 box wheat pad thai noodles
2 tablespoons canola or vegetable oil
1/2 cup unsalted, roasted peanuts
6 tablespoons low-sodium soy sauce
3 tablespoons carracho sauce
1 tsp sugar
2 garlic cloves
1-inch piece peeled, fresh ginger
1 pound lean, ground pork (or beef)
1/8 tsp salt
5 tablespoons lime juice
1 tablespoon lemon juice
3/4 cup thinly cut green onions
1 large peeled, chopped cucumber
1/2 cup chopped cilantro
-Boil a pot of water (enough to cover the noodles.) Once boiling, add noodles and cook 3-5 minutes, or until tender. Strain the noodles, but save 3/4 cup of the liquid and put to the side.
-Put noodles in bowl. Toss with green onions, lime juice and lemon juice. Cover and put aside.
-Start by heating the oil in a non-stick skillet on medium-high heat. Once it’s hot, add the peanuts and let them roast 2-3 minutes. Toss them once or twice while they’re in there. The peanuts should get darker when they’re ready.
-Pour the peanut/oil mix into a food processor/mixer/blender. Add the carracho, soy sauce, sugar, garlic and ginger. Blend until fine.
-Put the ground pork in the already warm skillet. Cook on medium-high until crumbly and brown.
-Add 3/4 cup leftover boiling liquid and peanut mixture to skillet. Heat to boiling. Let mixture boil 3 minutes, stirring frequently.
-Pour pork mixture onto noodles. Toss.
-Plate two servings. Put the rest in tupperware containers for later – YUM!
-Add cilantro and cucumbers on noodle piles. You can put as little or as much as you like – but the more the merrier in my opinion!