Thai Noodles with Peanut Sauce
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 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)
directions
- Saute cabbage& onion in oil until just softened.
- Set aside in large bowl.
- Cook pasta until al dente.
- While pasta cooks, mix next 9 ingredients in a saucepan.
- Heat gently, adding coconut milk gradually.
- Do not boil.
- Mix cooked pasta with sauce& veggies.
- Mix in cilantro and basil.
- Serve immediately, topped with chopped roasted peanuts if desired.
- NOTES: You can use Thai fish sauce if you prefer instead of the worcestershire.
- You can also substitute hot sauce for the red pepper flakes.
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Reviews
-
Really good! Per the comment of another reviewer, I added julienned carrots, yellow & green squash to the veggies, which gave the dish some much needed color. The flavor of the sauce was mellow, but really tasty. I'm glad it didn't really have an overwhelming peanut butter flavor. The chopped peanuts add some interesting crunch - I wouldn't omit them. All in all, a wonderful introduction to thai food.
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RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.