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Thai Noodle Latkes with Spicy Peanut Sauce

Add an Asian twist to your Hanukkah celebration with these delicious creations! Note on allergies: While the latkes themselves don't contain wheat or gluten, the hoisin sauce in the Spicy Peanut Sauce does.

1 pound brown rice spaghetti
6 quarts boiling water
2 tablespoons fine sea salt
1 tablespoon canola oil
1 red bell pepper, julienned into 1-2 inch strips
1 large carrot, julienned into 1-2 inch strips
6 scallions, white and tender green parts, thinly sliced
1 clove garlic, minced
1 head baby bok choy, thinly sliced crosswise, tough stems removed
3 ounces shiitake mushrooms, stems and spores removed, thinly sliced
1/2 bunch cilantro leaves, coarsly chopped
2 large eggs, beaten
1/4 cup brown rice flour
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
canola oil, for frying
Spicy Peanut Sauce, for serving

large stock pot
measuring spoons
measuring cups
chef's knife
cutting board
large skillet
paper grocery bag
large bowl
small bowl
measuring cups
large spoon
2 teaspoons

1. Break the spaghetti into 1-2 inch pieces.
2. Add 2 tablespoons salt to the boiling water. Add pasta and cook until al dente. Drain in collander and set aside.
3. Heat the large skillet over medium heat. Add 1 tablespoon oil and heat.
4. Add bell peppers, carrots and scallions. Cook until peppers are tender.
5. Then, add garlic, bok choy and mushrooms. Stir. Cover, reduce heat to low and cook until vegetables are tender. Drain on paper grocery bags.
6. Heat 1/2 inch of oil in the skillet.
7. In the large bowl, mix the pasta, sauteed vegetables, cilantro, eggs, flour and salt and pepper.
8. When the oil is hot, use the teaspoons to scoop mixture and press into patties. Be sure to press as much excess moisture out as possible.
9. Drop patties into oil and fry until golden on each side.
10. Drain on paper grocery bags.
Yields about 40 2- to 3-inch latkes
2009 by Allison Lattman

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