I admit, whenever I eat pad Thai, I am really just using the noodles, lime and mungbeans as a vehicle for the peanut sauce. And yet a lot of pad Thai just isn't peanut-y enough to satisfy my craving (and often, it is a very strong, irrational craving) and so finally, my dear friend Kathleen provided me with a delicious recipe for peanut butter noodles that I can easily make in my own kitchen whenever the mood strikes.
Take half of a box of thin noodles and bring to boil/cook in pot as usual.
For the peanut sauce, you'll need:
2 tbs of soy sauce (the real stuff...not that low sodium imitator)
1 tbs rice vinegar
1 heaping table spoon of peanut butter (make it the delicious Cream Nut brand...you don't need the extra sugar/preservatives for this)
1 tbl Hoisin sauce (this is pretty standard fare now in most grocery stores, but if not, google the nearest Chinese/Asian supermarket!)
1 tsp sesame oil
a drop of chili oil (a little goes a long way otherwise it will get very hot)
1 garlic clove (minced)
Mix all by hand or in a food processor.
Add on chopped ginger, sesame seeds, and chopped scallion to taste.
Then take the whole sauce mix and add to pasta, which by now should be cooked in your pot. Strain, put back in pot, and add this peanut sauce to the hot pot of pasta. The heat will help it coat the noodles evenly. Yummy and quite nutritious.
Serve with some crisp veggies (snow peas is a good choice with shaved carrots and water chestnut) and enjoy!