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Spicy Thai-Style Noodles Recipe

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This recipe for Spicy Thai-Style Noodles, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Larsen
Added: Friday, March 10, 2006


The Sauce:
1/4 c. natural-style peanut butter, chunky or smooth
3 T. tamari soy sauce
3 T. tomato sauce or tomato puree
3 t. red wine vinegar
grated zest of 1 lime
2 T. lime juice
2 T. brown sugar
1/2 - 1 t. chili paste with garlic
2 T. canola oil
4 garlic cloves, minced
The vegetagle mixture:
2 T. finely chopped roasted peanuts
2 scallions, very thinly sliced
1 small red bell pepper, very finely diced
10 snow pes, cut diagonally into thin shreds
1 pound spaghetti

Bring a large stockpot of water to a boil.
Place the peanut butter in a medium-size bowl. With a whiskor fork stir in the soy sauce, tomato sauce, vinegar, lime zest, lime juice, brown sugar, and chili paste. Heat the oil in a small saucepan over mediumheat. Add the garlilc and cook 1 minute. Stir in the peanut sauce and keep warm over low heat. Do not let the sauce in any way simmer or boil or it will get too thick; it just need to be slightly warmed. Combine the peanuts, scallions, red pepper, and snow peas in a small bowl and set aside. Drop the spaghetti into the boiling water and cook until the noodles are tender yet still shewy and slightly firm, about 7minutes. Drain in a colander and return to the pot or place in a large bowl. Pour on the sauce and toss with the noodles. Sprinkle on the vegetable mixutre and mix again. Serve immediately.




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