An unsuccessful trip to Thailand

It has happened everyone, the first 'not my favorite' (to put it nicely) Asian dish! Unfortunately you take this risk when trying multiple new recipes. 

Tonight's dish was "Thai noodles with a spicy peanut sauce". 

I would like to try this again with a few tweaks. The dish all together was really dry; the flavor was there just not as intense as I would like it to be.

We did have some success with tonight's dinner. To accompany the noodles I also made "Crab Rangoon's".  These came out awesome!  Dip them in a little sweet & sour sauce...perfection :) 

Thai Noodles w/ spicy peanut sauce

Noodles:

12 oz linguine

4 tbsp sesame oil

Sauce:

1/2 cup green onion, chopped

1 cup finely shredded carrot

2 cups frozen stir fry veggies

3 tbsp minced fresh garlic

1 tbsp fresh ginger, minced

1/4 cup honey

1/4 cup creamy PB

1/4 cup soy sauce

3 tbsp rice vinegar

1/2 tbsp chili-garlic sauce

Directions:

Cook pasta in a large pot of salted water according to package directions.

Drain and return to pot.

Add 2 TBSP sesame oil and toss to coat.

Set aside.

Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.

Add green onions, carrots, stir-fry veggies, garlic and ginger.

Saute until vegetables soften, about 4 minutes.

Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.

Simmer sauce 2 minutes.

Pour sauce over pasta and toss well.

Transfer to platter and serve warm.

Crab Rangoon's

1 garlic clove, minced

1 (8 oz) package cream cheese

1 (6 oz) can of crab meat, drained and flaked

2 green onions with tops, sliced thinly

2 tsp Worcestershire sauce

1/2 tsp light soy sauce

48 wonton wrappers

Directions:

Preheat an oven to 425 degrees. Lightly spray baking sheet with cooking spray.

Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 Rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.

Bake in the preheated oven until golden brown, 12 to 15 minutes.

Try them out and see what you think.

Until next time!

Get cooking :)