Thai Noodle Soup

Cooking Instructions

Bring 4 quarts of water to a boil in a large pot. Separate the noodles and when the water is at a rolling boil, drop them in. Let the water come to a boil again. Put in 1 cup of cold faucet water. The boiling will subside. Bring the water to a third boil. Pour in a second cup of cold water. Let the water come to a fourth boil. Turn off the heat and drain the noodles in a colander. Run cold water over the noodles and rinse them off. Leave to drain. (If you are using dried noodles, cook them according to package instructions, then drain and rinse them off.)

Set up the seasonings and extras that go on top of the noodles. You will need four bowls for this. Combine the green chilies and the vinegar and put the mixture in one small bowl; the soy sauce should be poured into another small bowl; crush the peanuts or grind them coarsely in a clean coffee grinder and put them in the third bowl; put the bean sprouts in a larger bowl. Arrange these four bowls as well as the sugar bowl neatly in the center of the dining table.

Bring the stock to a boil. Throw in the green beans and let them boil for a minute. Now add the noodles and let them heat through.

Divide the soup among individual bowls. Diners should put bean sprouts over their soup and then season it, to taste, with the chili-vinegar mixture, soy sauce, peanuts, and sugar. (I rarely use more than a half teaspoon of sugar.)

Wine Pairing(s)

Rocche Costamagna Roccardo

Simon Hackett Shiraz

Dessilani Spanna Riserva

Malvira Nebbiolo

Domenico Clerico 'Pajana' Barolo

Claymore "Dark Side of the Moon" Shiraz

Pira Vigna Rionda

La Tunella Refosco

Marchesi di Barolo Barbaresco

Azelia Barolo 'Bricco Fiasco'