Peanut Thai Pasta
This vegetarian pasta dish is spicy and nutty. It can be served as a side dish or an entree. It's cheap and easy to make, and it tastes great.
"This was really good. I added spinach and some Chinese basil. There was something a little strong tasting though.....I think I added too much ginger, because I just eyeballed it since I didn't mince it. Next time I will be more careful of how much ginger I add. I can't wait to add chicken!!"- petitechefB
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|1/2 cupPeanut butter|
|5 large clovesgarlic; peeled|
|1 1/2 tablespoonsfresh ginger; peeled and chopped|
|1 tablespoonSoy sauce|
|1 tablespoonFish sauce|
|3 tablespoonsBrown sugar|
|2 smalllimes; juiced|
|1/4 cupchicken; or vegetable broth|
|1 pinchCayenne pepper|
|8 ouncesvermicelli; or thin spagetti|
|8 ouncesfresh bean sprouts|
|1 cupfrozen peas|
|2 mediumGreen onions|
Peanut Thai Pasta Preparation
Step 1. Put peanut butter, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, broth, and cayenne pepper in a blender or food processor. Pulse the mixture until smooth and let the mixture sit.
Step 2. Add pasta to 1 quart boiling water. Just before the pasta is done, add the frozen peas to the water and let the pasta and peas cook in the water an additional 1-2 minutes.
Step 3. While the pasta is cooking, empty sprouts into a colander and rinse. Leave sprouts in the colander. When pasta and peas are done, pour them over the bean spouts in the colander, draining all water.
Step 4. Pour the contents of the colander (pasta, peas and bean sprouts) into a large serving bowl. Pour the peanut mixture over the top of the noodle mixture and toss to coat evenly. Top the dish with chopped green onions and serve.
Step 5. Adding chicken or tofu to this dish adds a nice element.
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