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| Carnation Evaporated Milk |
I've been sorting through my binder of recipes over the last couple days selecting candidates for future entries.
This recipe was adapted from a health magazine from 2004. It was part of a selection of lower fat kid friendly dishes. I added a few items to balance the sweet and the savory ingredients and create some dimension to the sauce. It is still kid friendly, as it is not spicy. If you like spicier, for that extra kick I do like to add Sweet Chili Sauce. Fresh ginger adds a nice little bite too. I didn't have any fresh ginger on hand so I used dried.
Thai Peanut Noodles
4 servings
12 oz. Thick Spaghetti
1/2 cup creamy peanut butter
2 tsp pure sesame oil. (There are two kinds. The one you cook with and one you use for flavoring. I used the one you use for flavoring).
1/2 cup evaporated milk
3 tbsp organic soy sauce
1/4 tsp dried ginger or 1tsp fresh ginger* If using fresh ginger see step 4 and do not add into sauce ingredients
2 tsp honey
2 tsp vinegar
4 scallions (whites and greens for sauteing - save some for garnish)
1 clove garlic minced
1 cup cucumber sliced thin
1 cup shredded carrots
1 cup frozen sugar snap peas
Toasted Sesame Seeds
1. Cook spaghetti accroding to package directions
2. While pasta cooks, in a medium size bowl combine peanut butter, oil, milk, soy sauce, ginger, honey and vinegar and whisk until smooth. Mixture should not be thin.
3. Bring a small amount of water to a boil, enough to fit snap peas, boil until tender. Drain and rinse with cold water to retain bright green color.
4. Heat oil in small skillet and sautee scallion and garlic for 1-2 minutes to release aromatics. If using fresh ginger add it along with the scallion and garlic. Remove from heat. Put in carrots and snap and toss with aromatics.
5. Drain pasta and return to pot. Add sauce. Toss with pasta. Fold in vegetables. Garnish with green parts of scallion and toasted sesame seeds.
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| Peanut Noodles with Toasted Sesame Seeds |
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