How to Make Panang Noodles
Step #1: Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove the noodles from the water when they are ‘al dente’ to prevent overcooking. Drain. I love these Panang curry noodles served at room temperature, but if you just can’t wait, you’re welcome to eat them hot. Step #2: Meanwhile, while the noodles are cooking, combine all the sauce ingredients along with ⅓ cup of water in the bowl of a food processor or blender. Pulse until smooth. Step #3: When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the noodles and toss well. Step #4: Immediately add the carrot, bell pepper, and scallion, and fold them into the noodles. Taste as You Go: Before adding the sauce to the noodles, taste it and adjust the seasoning if necessary. You might want more soy sauce for saltiness, lime juice for acidity, or brown sugar for sweetness, depending on your personal preference. For reheating, gently warm the noodles in a microwave, stirring occasionally, or reheat them in a pan over low heat. If the noodles seem dry, add a small amount of water or extra sauce to retain moisture and flavor during the reheating process.
