Thai Noodles with Peanut Sauce
- Reviews 7
Ready In: 30 mins
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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