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Thai-Style Noodles with Peanut Basil Sauce

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* Exported from MasterCook *

 

Thai-Style Noodles with Peanut Basil Sauce

 

Recipe By :Thomas DeBaggio & Susan Belsinger

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces snow peas -- (about) topped and tailed

4 ounces fresh mung bean sprouts

Salt

8 ounces dried flat Asian noodles -- (8 to 10 ounces), or 14 to

16 ounces fresh noodles

1/2 cup crunchy peanut butter

1/2 cup coconut milk

1/2 cup water or stock

2 tablespoons lime juice -- (about)

3 tablespoons tamari soy sauce

1 large garlic clove -- finely minced

2 teaspoons sugar -- (2 to 3)

3/4 teaspoon ground coriander seed

1 teaspoon hot red pepper flakes -- finely ground

1 cup 'Thai' basil leaves -- (about) cut into shreds

1/4 cup chopped, dry-roasted peanuts -- (generous)

 

This dish can be served as an appetizer, a side dish to grilled chicken or fish,

or as a main course. To serve as a main course, surround the noodles with fresh

steamed broccoli and pass the cold beer.

 

SERVES 4 AS A MAIN COURSE AND 6 AS AN APPETIZER OR SIDE DISH

 

In a large nonreactive pot, bring water to boil for cooking the noodles. Cut the

snowpeas on the diagonal, in half lengthwise. Rinse the sprouts with cold water

and drain. When the pasta water boils, add salt and blanch the snowpeas for 45

seconds. Remove the snowpeas with a slotted spoon, drain, and refresh under cold

water; drain and set aside.

 

In a heavy-bottomed, nonreactive saucepan, combine the peanut butter, coconut

milk, stock, lime juice, soy sauce, garlic, sugar, coriander, and red pepper.

Heat over mediumlow heat, stirring occasionally with a whisk, until smooth.

 

Put the noodles in the boiling water to cook. Stir and cook the sauce for about

5 minutes. Taste the sauce and adjust with sugar, lime juice, soy sauce, and red

pepper flakes. Drain the al dente noodles, saving about 1/4 cup (60 ml) of the

cooking water to toss with the sauce, and transfer them to a warmed serving

bowl. Add the snowpeas, most of the bean sprouts, and about three-quarters of

the basil. Pour the sauce over the noodles and vegetables and toss well.

 

Garnish the dish with the remaining bean sprouts, basil, and chopped peanuts and

serve immediately. Pass red pepper flakes, chopped peanuts, and lime wedges in

little bowls.

 

 

Source:

" BASIL, An Herb Lover's Guide "

Copyright:

" 1996 Thomas DeBaggio and Susan Belsinger "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 290 Calories; 23g Fat (67.5% calories

from fat); 11g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

917mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

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