Monday, June 21, 2010
RECIPE: Thai-Style Peanutty Pasta
8 oz spaghetti noodles
3 medium carrots, sliced into disks
1 bunch broccoli, chopped into bite-size florets
13 oz can coconut milk
3/4 cup peanut butter
2 cloves garlic, minced
1/4 cup soy sauce
juice and zest of 1 lime
1/2 tsp salt
1/8 tsp cayenne pepper
3-4 green onions, sliced
1/2 cup chopped peanuts
In a large pot of boiling water, cook pasta and carrots, steaming the broccoli florets over the boiling water for the last few minutes of cooking time.
While pasta and vegetables are cooking, make the peanut sauce:
In a medium saucepan, heat coconut milk until it starts to bubble. Remove from heat and stir in peanut butter, garlic, soy sauce, lime juice and zest, salt and cayenne pepper.
Once pasta and vegetables are cooked and drained, toss with the peanut sauce. Sprinkle green onions and peanuts over top and serve immediately.
Makes 4-6 servings.
This recipe is linked to Tasty Tuesday, Tempt My Tummy Tuesday, What's on the Menu Wednesday, and the GCC Recipe Swap.