Thai Rice Noodles
INGREDIENTS:
3 c Chopped cabbage 1 1/2 ts Worcestershire sauce *
1 md Onion; chopped 1/4 ts Crushed red pepper
1 1/2 ts Oil 1/2 ts Curry powder
9 oz Pasta shapes 1/8 ts Ground cloves
-- (shells, bow-ties, etc) 1 Garlic clove
1/4 c Crunchy peanut butter -- minced or mashed
1 tb Fresh lime juice 7 oz Coconut "milk"
1 1/2 ts Brown sugar 1 tb Chopped fresh cilantro
1 1/2 ts Soy sauce 1 ts Chopped fresh basil
3 c Chopped cabbage 1 1/2 ts Worcestershire sauce *
1 md Onion; chopped 1/4 ts Crushed red pepper
1 1/2 ts Oil 1/2 ts Curry powder
9 oz Pasta shapes 1/8 ts Ground cloves
-- (shells, bow-ties, etc) 1 Garlic clove
1/4 c Crunchy peanut butter -- minced or mashed
1 tb Fresh lime juice 7 oz Coconut "milk"
1 1/2 ts Brown sugar 1 tb Chopped fresh cilantro
1 1/2 ts Soy sauce 1 ts Chopped fresh basil
* (Vegetarian or regular worcestershire sauce, as you prefer.)
Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till 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.
4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.
Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till 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.
4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad.