This is one of my favorite dishes. I think the cabbage makes it. It's quite versatile; you can add any steamed or grilled vegetable, meat, poultry or seafood you like. It's a great choice if you have to cook for both vegetarians and non vegetarians at the same time ... make the dish as is, add some steamed vegetables on top of the noodle before pouring on the sacue, grill some marinated meat, poultry, etc. on place that over the sauce for non-vegetarian servings. I very often make it with dried herbs if I don't have the fresh on-hand, and it's still wonderful. Since coconut milk usually comes in 15 ounce cans, I'll use the whole can and double all the other ingredients except the pasta and vegetables. Then I'll use the sauce on other things. You can even use it as a salad dressing. The time includes all the cooking, but if you decide to just make the sauce itself, that takes almost no work and very little time,less than 10 minutes. I got the recipe at a site called The Internet Chef.
My Private Note
Units: US | Metric
- 3 cups chopped cabbage
- 1 medium onion, chopped
- 1 1/2 teaspoons oil
- 9 ounces pasta (bowties, shells, spaghetti)
- 1/4 cup crunchy peanut butter
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons brown sugar
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce (see notes)
- 1/4 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne
- 1/2 teaspoon curry powder
- 1/8 teaspoon ground cloves
- 1 clove garlic, minced
- 7 ounces coconut milk
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon finely chopped fresh basil
- chopped roasted peanuts (optional, for garnish)
- 1Saute cabbage& onion in oil until just softened.
- 2Set aside in large bowl.
- 3Cook pasta until al dente.
- 4While pasta cooks, mix next 9 ingredients in a saucepan.
- 5Heat gently, adding coconut milk gradually.
- 6Do not boil.
- 7Mix cooked pasta with sauce& veggies.
- 8Mix in cilantro and basil.
- 9Serve immediately, topped with chopped roasted peanuts if desired.
- 10NOTES: You can use Thai fish sauce if you prefer instead of the worcestershire.
- 11You can also substitute hot sauce for the red pepper flakes.
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Nutritional Facts for Thai Noodles with Peanut Sauce
Serving Size: 1 (222 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 482.5
- Calories from Fat 192
- Total Fat 21.4 g
- Saturated Fat 11.1 g
- Cholesterol 0.0 mg
- Sodium 246.8 mg
- Total Carbohydrate 61.3 g
- Dietary Fiber 5.3 g
- Sugars 7.9 g
- Protein 14.5 g