Thai Peanut Noodles
deborah
A great dish on it’s own, but also good with chicken skewers and a little of the peanut sauce for dipping.
ingredients
- 2 carrots, peeled
- 2 T. grated, peeled ginger
- 1 c. fat free, reduced sodium chicken broth
- 1/4 c. reduced sodium soy sauce
- 1 t. chili garlic sauce
- 2 c. red bell pepper strips
- 8 c. hot, cooked linguine (1 lb. uncooked)
- 1/2 c. chopped cilantro
- 1 T. vegetable oil, divided
- 3 garlic cloves, minced
- 1/2 c. peanut butter
- 3 T. rice wine vinegar
- 1/4 t. salt
- 1 lb. trimmed snow peas
directions
- 1
Shave carrots lengthwise into thin strips using a vegetable peeler.
- 2
Heat 1 t. oil in small saucepan over medium heat. Add ginger, garlic, cook 30 seconds.
- 3
Add broth, peanut butter, soy sauce, vinegar, chili sauce, salt. Stir until well blended. Decrease heat - simmer 7 minutes. Turn off heat, keep warm.
- 4
Heat 2 t. oil in large skillet - saute peppers, peas 5 minutes until tender.
- 5
Combine carrots, peanut butter mixture, linguine in large bowl and toss to combine. Sprinkle with cilantro. Serve warm or at room temperature.
Source: DAB
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