When it's too hot to cook and I need something quick, this is the go to meal. Good served hot, great at room temp and almost better served cold the next day. This dish also pairs really well with the cucumber salad I posted yesterday. Enjoy!
Thai Peanut Noodles
1 package spaghetti (I used Brilla Plus Whole Wheat)
½ cup peanut butter (I used the all natural type)
1 tbsp Sesame Oil (I used Toasted Sesame Oil for more flavor)
½ cup soy sauce or Braggs Amino Acids (SF)
½ tsp garlic powder
¼ tsp. onion powder
1 tbsp sugar
½ - 1 tsp Thai Red Curry Paste (VERY SPICY, if you don’t have it you can use cayenne pepper instead)
1 tbsp lime juice
½ cup reserved pasta water
1. Cook pasta in plenty of water. No need to salt the water, the sauce has plenty of flavor.
2. While pasta is cooking combine all of the other ingredients (except for the pasta water) in a bowl. I used a wire whisk to make sure it was mixed really well. Mixture will be thick.
3. Just before pasta is done take about ½ a cup of the water and mix it into sauce.
4. Drain pasta and return to pan.
5. Mix pasta and sauce.
Dish is great served warm as is or with sautéed chicken and veggies on the side. But the best part of this recipe is that it’s even better the next day served cold!!! Side dish ideas: Sesame Broccoli, cucumber salad, stir fry veggies or edemame.
Friday, July 24, 2009
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RITK
4 comments:
Ooh this looks yummy! How bad would it be with sweetened peanut butter? My kid is a Jif only kid so it's usually all I have around.
Total bad mommy confession ~ it actually tastes best with Jiff. :blushes:
this is sooooo good!! My house is crazy hot so I don't want to use the oven. We loved this. However, we didn't find the thai red curry spicy?? I doubled the amount (the larger amount) and still added cayenne.
I'm so glad you liked it. It is a fan fav here too. I find the Thai Red Chili in the Asian food aisle next to the curries and chili sauces. But it really is just for heat...cayenne works just fine.
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