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Thai Noodles

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Submitted by Seubs070

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 7.1E+2
CUPS ML CABBAGE
chopped
1 1
MEDIUM MEDIUM ONIONS
chopped
1 ½ 7.5
TEASPOONS ML VEGETABLE OIL
9 260.1
OUNCES ML/G PASTA
¼ 59
CUP ML PEANUT BUTTER
1 15
TABLESPOON ML LIME JUICE
1 ½ 7.5
TEASPOONS ML BROWN SUGAR
1 ½ 7.5
TEASPOONS ML SOY SAUCE, TAMARI
1 ½ 7.5
TEASPOONS ML WORCESTERSHIRE SAUCE
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
½ 2.5
TEASPOON ML CURRY POWDER
0.6
TEASPOON ML CLOVES
ground
1 1
EACH EACH GARLIC CLOVES
minced or mashed
7 202.3
OUNCES ML/G COCONUT MILK
1 15
TABLESPOON ML CILANTRO
chopped
1 5
TEASPOON ML BASIL
chopped *

Directions

Sauté cabbage and onion in oil til just softened.

Set aside in large bowl.

Cook pasta until al dente.

While pasta cooks, mix next 9 ingredients in a sauce pan.

Heat gently, adding coconut milk gradually. Do not boil.

Mix cooked pasta with sauce and veggies.

Mix in cilantro and basil.

Serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 480 40% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 232mg 10%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 21%
Sugars g
Protein 29g
Vitamin A 2% Vitamin C 49%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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