It has just been in the last few years that I’ve discovered my love for Thai food. So far I haven’t experimented with cooking it at home too much, but when I saw how easy this recipe looked I knew I had to give it a try. The peanut sauce is light and flavorful with just the right amount of spice. As an extra bonus, it goes together really quickly. I had my vegetables prepared and the sauce ready in the time it took to cook the pasta.
Thoughts about this recipe
- You can adjust the amount of crushed red pepper you use based on how spicy you want the dish. I used 1 1/2 tsp. and that was just right for me.
- Use whatever vegetables you like best. I bought a bag of pre-cut ‘stir-fry’ vegetables that had an assortment of broccoli, carrots and snap peas.
- Be careful re-heating any leftovers, the sauce burns easily (voice of experience… opps!)
- ½ lb. angel hair pasta
- ¼ cup + 2 tbl. toasted sesame oil
- 1-3 tsp. crushed red pepper
- 1 tsp. crushed garlic
- 3 tbl. honey
- 2 tbl. creamy peanut butter
- 4½ tbl. soy sauce
- Assorted vegetables, steamed
- Boil water for the pasta and cook according to the directions on the box.
- While the noodles are cooking, heat the oil and crushed red pepper in a skillet over medium heat. When the oil is hot, add the garlic and cook for a few minutes until the garlic is light brown.
- Place a fine mesh strainer over a bowl and pour the oil into it to strain out the garlic and crushed red pepper. Add the honey and peanut butter and stir until combined. Stir in the soy sauce.
- Toss the noodles with the sauce and vegetables then serve.
Adapted from A Small Snippet