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    You are in: Home / Thai / Thai Noodles with Peanut Sauce Recipe
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    Thai Noodles with Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Charmed's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute cabbage& onion in oil until just softened.
    2. 2
      Set aside in large bowl.
    3. 3
      Cook pasta until al dente.
    4. 4
      While pasta cooks, mix next 9 ingredients in a saucepan.
    5. 5
      Heat gently, adding coconut milk gradually.
    6. 6
      Do not boil.
    7. 7
      Mix cooked pasta with sauce& veggies.
    8. 8
      Mix in cilantro and basil.
    9. 9
      Serve immediately, topped with chopped roasted peanuts if desired.
    10. 10
      NOTES: You can use Thai fish sauce if you prefer instead of the worcestershire.
    11. 11
      You can also substitute hot sauce for the red pepper flakes.

    Ratings & Reviews:

    • on March 27, 2010

      55

      I also added more veg - sweet peppers, carrots, green onions, fresh mushrooms and subbed napa cabbage. It turned out fantastic! Thanks for the recipe - a true keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2010

      55

      Very good! I used less peanut butter and it was perfect. Next time I will make double the sauce and add veggies. Can't wait to eat the leftovers for lunch tomorrow!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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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
    39%
    Total Fat 21.4 g
    32%
    Saturated Fat 11.1 g
    55%
    Cholesterol 0.0 mg
    0%
    Sodium 246.8 mg
    10%
    Total Carbohydrate 61.3 g
    20%
    Dietary Fiber 5.3 g
    21%
    Sugars 7.9 g
    31%
    Protein 14.5 g
    29%

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