Thai Noodles
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cabbage
chopped |
|
| 1 | medium |
onions
chopped |
|
| 1 ½ | teaspoons |
vegetable oil
|
|
| 9 | ounces |
pasta
|
|
| ¼ | cup |
peanut butter
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 ½ | teaspoons |
brown sugar
|
|
| 1 ½ | teaspoons |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
red pepper flakes
crushed |
|
| ½ | teaspoon |
curry powder
|
|
| ⅛ | teaspoon |
cloves
ground |
|
| 1 | each |
garlic cloves
minced or mashed |
|
| 7 | ounces |
coconut milk
|
|
| 1 | tablespoon |
cilantro
chopped |
|
| 1 | teaspoon |
basil
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cabbage
chopped |
|
| 1 | medium |
onions
chopped |
|
| 7.5 | ml |
vegetable oil
|
|
| 260.1 | ml/g |
pasta
|
|
| 59 | ml |
peanut butter
|
|
| 15 | ml |
lime juice
|
|
| 7.5 | ml |
brown sugar
|
|
| 7.5 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 2.5 | ml |
curry powder
|
|
| 0.6 | ml |
cloves
ground |
|
| 1 | each |
garlic cloves
minced or mashed |
|
| 202.3 | ml/g |
coconut milk
|
|
| 15 | ml |
cilantro
chopped |
|
| 5 | 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.
