Thai Noodles with Spicy Peanut Sauce

Thai food has always been a hit, in my house and at my girlfriend's houses. It seems like I've been to many a birthday party at a thai restaurant, and whenever I call my best friend back home, she's telling me that she's ordered phad thai once again. I wouldn't necessarily call this phad thai - although it does have a lot of similar elements to it. Did you know that there are actually two different styles of phad thai? One is more of a peanut sauce style (such as this) and the other is made of tamarind paste.

Thai Noodles with Spicy Peanut Sauce

Sauce:

4 13.5-ounce cans of unsweetened coconut milk

1 cup Maesri massaman curry paste (if you can't find this at your local grocer, or asian grocer, they sell it online)

3 cups natural, no sugar added peanut butter

2 tablespoons salt

3 cups sugar

8 tablespoons of white vinegar

2 cups water

Sriracha sauce, added for heat, optional

Noodle ingredients:

1-2 packages of phad thai noodles

meat or seafood of choice

egg

regular onions and/or green onions

crushed peanuts, optional

bean sprouts, optional

lime wedges, optional

Follow the directions on how to cook the rice noodles on the side of the package. Most of them will tell you to let the noodles soak for at least 60 minutes in lukewarm water before throwing them into the frying pan. In the meantime, make your sauce. To cook the sauce, put all ingredients into a medium pan and bring to a light boil over medium heat. Make sure you whisk constantly, or you might be at risk for burning the sauce. Grab your fry pan, and set it on high heat, cooking your onions and egg. You might want to throw just a little bit of oil into it, to assist. Once those are cooked, throw your noodles in - they will only take a few minutes to cook at a few high heat. Add your sauce and you are done. Note: Hot rice noodles soak up A LOT of sauce. Keep that in mind when cooking.