Thursday, October 14, 2010

Thai-ish Peanut Veggie Noodle Bowl

This is something that I created while trying to copy a dish that I had at a Thai fast food take-out place. I'm not sure if it's made with anything close to the original, but the kids love it, its quick to make and it gets some veggies in.

1/2 lb whole wheat spaghetti (if you don't do wheat pasta try Ronzoni smart taste=healthier white pasta)
1lb bag frozen stir fry veggies
1/2 c peanut butter
1/2 c apple juice
1/4 c low sodium soy sauce
1/2" fresh ginger, grated
1 large garlic clove, grated
1 tsp curry powder
black/red pepper to taste
1/2 c peanuts, crushed
1/2 c scallions, finely chopped

Bring water to boil in a large pasta pot. Cook pasta for 5-7 minutes, then add frozen veggies and cook another 5-7 (don't go more than a couple minutes over the directions for al dente). Drain pasta and veggies into a strainer and set aside.

Put the same pan back on the stove over medium heat. Add peanut butter, soy, and apple juice and whisk until blended together. Add garlic, ginger, curry and pepper and bring to a boil, whisking frequently. Reduce heat to medium and cook sauce 2-3 minutes to thicken and partially cook garlic.

Toss the pasta and veggies in the peanut sauce. Top with chopped peanuts and scallions.


Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.

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