Thai Sweet Chile Noodles

Today I'm moving from the Mediterranean to Southeast Asia for a delicious noodle dish. There are always noodles, in one guise or another, in my refrigerator. These mildly hot, orange-flavored Thai noodles are delicious and good as an accompaniment or a stand-alone meal. I especially like to serve them with plain grilled meat or chicken. They have the added advantage of being ridiculously easy to make. This recipe is based on one developed by the chef at Caprial's (Pence) Bistro. These are, in my opinion, best served at room temperature or slightly warm. These are worth a try and come highly recommended. They are table ready in 15 minutes.

I'm sending this recipe to Ruth at Once Upon A Feast who is hosting this week's Presto Pasta Night event.

Thai Sweet Chile Noodles

Ingredients:
12 ounces dried Chinese egg noodles or spaghetti
3 tablespoons kosher salt
1/2 cup peanut oil
3 cloves garlic, minced
1 tablespoon peeled, minced fresh ginger
1 orange, zested and juiced
1 teaspoon frozen orange juice concentrate, thawed (optional)
1/4 cup soy sauce
1/3 cup Thai sweet chile sauce (i.e. Mae Ploy)
Chopped scallions, red chiles and cilantro for garnish, optional

Directions:
1)In a stockpot over high heat, bring about 8 cups of water to a boil. Add salt and noodles; cook until al dente, 7 to 10 minutes. Drain well and place in large bowl. Set aside.
2. While noodles cook, whisk peanut oil, garlic, ginger, orange juice and zest, orange concentrate (if using), soy sauce and chile sauce in a small bowl. Pour the dressing over the noodles and toss well. Let sit at least 10 minutes before serving. Garnish with chopped scallions, chiles and cilantro, if using. Serves 4-6.