This Thai-inspired noodle dish dovetails four essential flavors: sweet, sour, salty, and bitter. Seek out Thai basil, which imparts clean, crisp notes of anise and mint.

　　

Ingredients

Makes 4 to 6 servings

　　1 tablespoon peanut oil

　　2 tablespoons minced peeled fresh ginger

　　2 garlic cloves, minced

　　3 tablespoons Asian sesame oil

　　2 tablespoons soy sauce

　　2 tablespoons balsamic vinegar

　　1 1/2 tablespoons sugar

　　1 tablespoon hot chili oil, or to taste

　　1 1/2 teaspoons salt

　　1 pound fresh Chinese egg noodles or fresh angel hair pasta

　　12 green onions (white and pale green parts only), thinly sliced

　　1/2 cup coarsely chopped roasted peanuts

　　1/4 cup thinly sliced fresh Thai basil leaves

　　

Step 1

Heat the peanut oil in a small skillet over medium heat. Add the ginger and garlic; sauté 1 minute. Transfer to a large bowl. Add the sesame oil, soy sauce, vinegar, sugar, chili oil, and salt; whisk to blend.

　　

Step 2

Place the noodles in a sieve over the sink. Separate the noodles with your fingers and shake to remove excess starch. Cook in a large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly. Transfer the noodles to the bowl with the sauce. Add the green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.

　　

Step 3

Stir in the peanuts and Thai basil; toss again. Season noodles to taste with salt and pepper. Serve at room temperature.

　　The Epicurious Cookbook