Angel Hair Stir Fry Pasta with a Thai Peanut Sauce

YAY! My first ever contribution to Redd Hot Recipes. I won't be emailing out recipes anymore; I'll post them here! :) Mel

Source: The Ultimate Peanut Butter Book


Makes 4 servings:

1 small onion, minced (about 1/3 C)
1 clove garlic, minced
1 ½ TBS minced peeled fresh ginger
2 tsp chili paste or chili sauce (can increase, but beware!)
2 tsp packed dark brown sugar
¾ C evaporated milk or lite coconut milk
½ C chunky standard peanut butter
juice of 1 lime (about 2 TBS)

8 oz dried angel hair pasta or other thin pasta or brown rice, cooked to package directions
1 package frozen stir fry vegetable mix, cooked to package directions


DIRECTIONS:

1. Spray a large nonstick skillet with nonstick spray and set the pan over medium heat.

2. Add onion, garlic and ginger. Sautee until fragrant and soft about 1 minute.

3. Stir in chili paste or chili sauce and brown sugar; cook, stirring constantly until very aromatic, about 15 seconds.

4. Stir in the evaporated or coconut milk, peanut butter and lime juice. Bring to a simmer, stirring constantly until the peanut butter dissolves into the sauce. Simmer for 10 seconds.

5. Pour the warm sauce over the noodles or rice and stir fry vegetables in a large bowl. Toss well and serve at once.