Recipe: Thai Peanut Noodles (using coconut milk and peanut butter)

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.