Step 1

Peel the shallots and slice them into thin slices, creating small rings. Separate the rings with your hands after slicing.

Step 2

Warm the veggie oil over medium heat in a small pot. Meanwhile, place a mesh strainer over a heatproof bowl, and line a plate with paper towels.

Step 3

Once the oil is hot, add the shallots and cook, stirring frequently, until they turn golden and crispy, about 7 to 10 minutes.

Step 4

When the shallots are ready, pour the mixture through the strainer. After straining, transfer the shallots to a paper towel lined plate and blot off any excess oil.

Step 5

Begin boiling a large pot of salted water for the noodles. Prepare the noodles per package instructions for al dente while preparing the sauce. Drain and cover to keep warm until needed.

Step 6

Mix the cornstarch with ½ cup warm water until fully dissolved. In a small pot, combine the cornstarch slurry and the rest of the sauce ingredients. Warm over medium-low heat and mix well. Allow the sauce to cook down until it thickens, about 5 minutes, then reduce heat to low until ready to use. If needed, add a splash of water to the sauce and mix well if it thickens up too much while waiting.

Step 7

Pour the prepared peanut sauce over the noodles and mix until fully coated. Plate the noodles into the serving dishes and top with the crushed peanuts, fried shallots, green onion, and crushed red pepper flakes.