THAI PEANUT NOODLES
FOR THE PEANUT SAUCE:
2 tablespoons Mazola Corn Oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 cup peanut butter
1 (13 ounce) can low fat coconut milk
1/4 cup soy milk
3 tablespoons brown sugar
1 tablespoon Chinese chili sauce (adjust to taste)
Juice of one lime
2 tablespoons Mazola Corn Oil
FOR THE NOODLE MIXTURE:
3 green onions, chopped
1 medium carrot, shredded
8 cups cooked spaghetti noodles (keep warm)
GARNISHES (optional):
Chopped peanuts
Minced fresh cilantro or basil
TO PREPARE THE PEANUT SAUCE:
Heat oil in a medium saucepan over medium heat. Add garlic and ginger and saut for 30 seconds. Add peanut butter, coconut milk, soy sauce, brown sugar, chili sauce and lime juice. Stir to blend and continue heating for 1 minute. Remove from heat and set aside.
TO PREPARE THE NOODLE MIXTURE:
Heat remaining oil in a non-stick skillet over medium heat; add green onions and carrots and cook for 1 to 2 minutes. Add to noodles and toss to combine.
TO SERVE:
Pour hot peanut sauce over noodle mixture; stir to combine and thorough coat noodles with sauce. Serve immediately. Garnish with chopped peanuts and minced cilantro or basil, if desired.
Makes 6-8 servings
Source: Mazola Oil, ACH Food Companies, Inc.

FOR THE PEANUT SAUCE:
2 tablespoons Mazola Corn Oil
2 cloves garlic, minced
2 tablespoons minced fresh ginger
1 cup peanut butter
1 (13 ounce) can low fat coconut milk
1/4 cup soy milk
3 tablespoons brown sugar
1 tablespoon Chinese chili sauce (adjust to taste)
Juice of one lime
2 tablespoons Mazola Corn Oil
FOR THE NOODLE MIXTURE:
3 green onions, chopped
1 medium carrot, shredded
8 cups cooked spaghetti noodles (keep warm)
GARNISHES (optional):
Chopped peanuts
Minced fresh cilantro or basil
TO PREPARE THE PEANUT SAUCE:
Heat oil in a medium saucepan over medium heat. Add garlic and ginger and saut for 30 seconds. Add peanut butter, coconut milk, soy sauce, brown sugar, chili sauce and lime juice. Stir to blend and continue heating for 1 minute. Remove from heat and set aside.
TO PREPARE THE NOODLE MIXTURE:
Heat remaining oil in a non-stick skillet over medium heat; add green onions and carrots and cook for 1 to 2 minutes. Add to noodles and toss to combine.
TO SERVE:
Pour hot peanut sauce over noodle mixture; stir to combine and thorough coat noodles with sauce. Serve immediately. Garnish with chopped peanuts and minced cilantro or basil, if desired.
Makes 6-8 servings
Source: Mazola Oil, ACH Food Companies, Inc.
MsgID: 3157517
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Peanut Butter Day -...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Peanut Butter Day -...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes for National Peanut Butter Day - 01-24-15 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe: Chocolate Peanut Butter Pudding Cake (oven or crock pot) |
Betsy at Recipelink.com | |
3 | Recipe: Thai Peanut Noodles (using coconut milk and peanut butter) |
Betsy at Recipelink.com | |
4 | Recipe: Football Scotcheroos with Chocolate-Butterscotch Frosting |
Betsy at Recipelink.com | |
5 | Recipe: Peanut Butter Banana Bran Muffins (using whole wheat flour and honey) |
Betsy at Recipelink.com | |
6 | Recipe: Chocolate Peanut Butter Pudding Pie (homemade pudding, make ahead) |
Betsy at Recipelink.com |
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