Peanut Thai Pasta
Ready in 45 minutes
Serves : 6
By Oscar DMeyer
1/2 cup Peanut butter
5 large cloves garlic; peeled
1 1/2 tablespoons fresh ginger; peeled and chopped
1 tablespoon Soy sauce
1 tablespoon Fish sauce
3 tablespoons Brown sugar
2 small limes; juiced
1/4 cup chicken; or vegetable broth
1 pinch Cayenne pepper
8 ounces vermicelli; or thin spagetti
8 ounces fresh bean sprouts
1 cup frozen peas
2 medium Green onions
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.
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.
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.
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.
Adding chicken or tofu to this dish adds a nice element.