Thursday, March 10, 2016

Thai Peanut Pasta ~ adapted from Dinner Then Dessert



1 lb whole wheat thin spaghetti
3 T sesame oil, divided
1 head napa cabbage, shredded and divided
2-3 large carrots, trimmed and grated
5 cloves garlic, minced fine
1 T fresh ginger, peeled and minced fine
1/4 c natural peanut butter
1/4 c honey
1/4 c soy sauce
3 T rice vinegar (unseasoned)
1 1/2 T Sriracha sauce, more or lest to taste
1/4 c dry roasted unsalted peanuts
fresh cilantro, for garnish

Heat large pot of water to boiling. Add 1/2 t salt and pasta. Cook until al dente, approximately 9 minutes. Drain pasta and place in large bowl. Toss with 2 T of the sesame oil and set aside.

Return pot to stove and add remaining 1 T sesame oil, carrots, half shredded cabbage, garlic, and ginger. Sauté over medium heat until cabbage begins to wilt and garlic becomes fragrant, approximately 3 minutes. Add peanut butter and stir until melted. Add honey, soy sauce, vinegar, and Sriracha. Stir until incorporated. Return pasta to pot and toss to coat.

Top with peanuts and cilantro. Serves 6.

Chef's Note: Serve over additional half head of cabbage instead of pasta for a delicious low carb meal.


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