Anyone who knows me will tell you that I have an absolute weakness for any ethnic food whatsoever. I especially love anything of the Asian persuasion. If there is Thai food around, look out! I will be all over that like a fly on, well, you know.
I have two go-to Thai-inspired (since neither is truly authentic) recipes. Since my husband is NOT a Thai fan (what's WRONG with him? ha!), I only get to make them when he is either out of town or out with the guys. The first one is this one: Thai Cabbage Noodles. It's so easy, and it has all my favorite Thai flavors: spice, peanuts, and cabbage. Try it; you will NOT be sorry! So here you go:
Thai Cabbage Noodles
Ingredients:
12 oz box whole wheat pasta
6 Tbsp low sodium soy sauce
6 Tbsp orange juice
6 Tbsp apple cider vinegar
6 Tbsp peanut butter (either creamy or crunchy)
1 1/2 tsp ginger
1 small head of cabbage, shredded
1/4 - 1/2 tsp red pepper flakes
Directions:
- Cook pasta according to package directions.
- Shred your cabbage in a food processor if not using bagged cabbage.
- Mix soy sauce, orange juice, vinegar, peanut butter and ginger in sauce pan over medium heat.
- Once sauce is well-combined, add cabbage and continue cooking until just tender, about 5 minutes.
- Add sauce to pasta, and sprinkle with red pepper flakes to taste.
0 comments